Open Faced Bagel Sandwich Recipe

Toast and spread

Split the 2 bagels in half and toast cut-side up until golden and crisp (about 2–4 minutes depending on toaster). While warm, evenly spread 3 tablespoons of chive cream cheese on each toasted half (total 6 tablespoons). Set on serving plates.

Hard-boil eggs

Place 2 large eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and slice each egg into 4–6 thin slices.

Arrange salmon

Divide the shaved house-cured smoked salmon evenly between the 4 bagel halves (about 40 g salmon per half). Fold or drape the salmon so it sits evenly on the cream cheese without overcrowding.

Place egg slices

Top each salmon-covered bagel half with the sliced hard-boiled egg, arranging 3–4 slices per half so they are visible and cover most of the surface.

Quick-pickle the red onion

While eggs are cooking, combine 3 tablespoons distilled white vinegar, 3 tablespoons water, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt in a small bowl or jar. Stir until sugar and salt dissolve. Add the thinly sliced half red onion, press down so the slices are submerged, and let sit for at least 10 minutes (can refrigerate up to 2 hours). Drain excess liquid before using.

Add capers and onions

Scatter about 1/2 tablespoon capers on each bagel half (total 2 tablespoons across all halves). Top with a few pieces of the pickled red onion per half (use about half of the pickled onion slices, reserving the rest for another use).

Season and finish

Sprinkle the minced fresh chives evenly over all four bagel halves (about 1/4 tablespoon per half). Add a light pinch of flaky sea salt and a grind of freshly ground black pepper to each. If desired, finish with a tiny drizzle of extra virgin olive oil and a light dusting of red pepper flakes for heat.

Serve with lemon

Serve immediately with lemon wedges on the side for guests to squeeze over the salmon. Explain that the bright acid refreshes the palate and complements the smoked salmon and cream cheese.