Split each bagel in half and toast to medium golden. While warm, spread 1/2 tablespoon softened butter on each cut surface (total 4 tbs used). Let cool slightly and set aside on a tray.

Prep vegetables and garnishes

Thinly slice cucumber, tomato, and red onion. Halve the lemon and slice pickles if using. Rinse and spin-dry mixed greens. Place capers in a small bowl and squeeze half the lemon over them; set aside.

Season cream cheese

In a small bowl, combine 1 cup cream cheese, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until smooth. Optionally add a teaspoon of lemon juice for brightness. Transfer cream cheese to a piping bag or spreader.

Assemble 4 Individual Bagel Packs

Pack 1 — Classic Lox

Take two bagel halves for one pack. Spread about 1/4 cup (4 tablespoons) of seasoned cream cheese across the cut sides (2 tablespoons per half). Layer 2 oz smoked salmon over the bottom half, sprinkle with 1/2 tsp capers and a few thin red onion rings and a squeeze of lemon. Top with the other half and wrap in wax paper. Place in a container.

Pack 2 — Turkey & Cheddar

For the second bagel, spread 2 tablespoons cream cheese on one half (optional) or skip for a buttered bagel. Layer 2 oz sliced turkey, two slices of cheddar, a handful (~1/2 cup) mixed greens, and 2–3 tomato slices. Season with a pinch of salt and pepper. Close, wrap in wax paper, and store in the second container.

Pack 3 — Veggie & Cucumber

Spread 2 tablespoons cream cheese on each half or on one side as preferred. Layer cucumber slices (about 1/4 cup), tomato, more mixed greens, thin red onion, and optional pickle slices. Add a light drizzle of lemon juice and a pinch of salt and pepper. Close, wrap, and containerize.

Pack 4 — Build-Your-Own (mix of remaining ingredients)

Use remaining bagel, cream cheese (~2 tablespoons), remaining turkey or smoked salmon (about 2 oz), remaining cheese slice(s), and remaining vegetables to create a balanced sandwich to your liking. Add 1 teaspoon honey mustard on the side or spread as desired. Wrap and store in the final container.

Finish and Store

Label each container if desired (Lox, Turkey, Veggie, Build-Your-Own). Refrigerate packs up to 24 hours for best texture; if you plan to store longer, keep cream cheese and wet vegetables separate and assemble within 48 hours. Include a small sealed sauce cup with 1 tsp honey mustard per pack if using.

When ready to eat, unwrap and enjoy cold or toast briefly (5–10 seconds per side) in a toaster oven to warm the bread without melting the fillings.