Name: Jalapeño Rainbow Veggie Bagel Sandwiches
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 to 5 sandwiches
Ingredients: 4 ounces (113 g) spreadable cream cheese; 1 jalapeño, seeded and finely minced (use half for milder heat); 1 green onion, thinly sliced; Salt and black pepper, to taste; 4 to 5 cheese bagels, split and toasted; 1 large tomato, thinly sliced; 3 medium carrots (rainbow carrots if available), shaved into ribbons with a vegetable peeler; 1 small yellow bell pepper (or 4 mini peppers), thinly sliced; 1 medium cucumber, thinly sliced; 3 radishes, thinly sliced; 1 bunch microgreens or a handful of baby spinach; Salt and black pepper, to taste

This colorful vegetarian sandwich from the KitchenSimplicity archive is all about the spread: softened cream cheese mixed with minced jalapeño and green onion, which tastes a lot like the filling of a jalapeño popper. Spread on both halves of a toasted cheese bagel, it holds a stack of vegetables in every color of the rainbow, from red tomato and orange carrot ribbons to yellow pepper, green cucumber and microgreens, and pink-edged radish.

Slicing everything very thin makes the sandwich easier to bite and lets more layers fit. It is a quick, fresh lunch for spring and summer, and because the spread and vegetables can be prepared a day ahead, it also works well for packed lunches and busy weekdays.

Tips

Make the spread and slice the vegetables up to 2 days ahead; store them in separate airtight containers in the refrigerator and assemble just before eating.
For packed lunches, put the tomato in the middle of the stack, between the other vegetables, so the bagel stays crisp.
Wear gloves or wash your hands well after seeding the jalapeño, and keep the seeds in if you like it spicy.
Plain, everything or whole wheat bagels work in place of cheese bagels, and sliced avocado or sprouts make tasty additions.

Jalapeño Rainbow Veggie Bagel Sandwiches

Prep

20 min

Cook

5 min

Total

25 min

Yield

4 to 5 sandwiches

Ingredients

For the jalapeño popper spread:
4 ounces (113 g) spreadable cream cheese
1 jalapeño, seeded and finely minced (use half for milder heat)
1 green onion, thinly sliced
Salt and black pepper, to taste
For the sandwiches:
4 to 5 cheese bagels, split and toasted
1 large tomato, thinly sliced
3 medium carrots (rainbow carrots if available), shaved into ribbons with a vegetable peeler
1 small yellow bell pepper (or 4 mini peppers), thinly sliced
1 medium cucumber, thinly sliced
3 radishes, thinly sliced
1 bunch microgreens or a handful of baby spinach
Salt and black pepper, to taste

Steps

Make the spread: in a small bowl, stir the cream cheese, minced jalapeño and green onion together until evenly mixed. Season with a pinch of salt and pepper and taste, adding more jalapeño if you want more heat.
Prepare the vegetables: slice the tomato, bell pepper, cucumber and radishes as thinly as you can, and run a vegetable peeler down the carrots to make long ribbons. Pat the tomato and cucumber slices dry with a paper towel.
Split the bagels and toast them until golden, about 3 to 5 minutes.
Spread a generous layer of the jalapeño cream cheese on the cut side of every bagel half.
On the bottom halves, layer the tomato, carrot ribbons, yellow pepper, cucumber, radishes and microgreens. Season the vegetables lightly with salt and pepper.
Close the sandwiches with the top halves, press gently, cut in half if you like, and serve.