20 Creative Bagel Sandwich Recipes Deliciously Unique

Now, who says bagel sandwiches have to be boring? Whether you’re in a breakfast rush, packing a lunch, or craving a midnight snack, we’ve got 20 creatively delicious bagel sandwich recipes that’ll spice up your mealtime routine. From savory to sweet, these unique combinations are sure to delight your taste buds and inspire your inner chef. Keep scrolling to discover your next favorite bagel masterpiece!

Classic Lox Bagel Sandwich with Cream Cheese

Just when you think breakfast can’t get any better, the classic lox bagel sandwich proves you wrong. It’s a no-fuss, flavorful start to any day.

Ingredients

• 1 everything bagel, sliced in half (toasting brings out its flavors)
• 2 tbsp cream cheese, at room temperature for easy spreading
• 3 oz smoked salmon (I go for wild-caught for its superior taste)
• 2 thin slices of red onion (soak in cold water for 5 minutes to mellow the bite)
• 1 tbsp capers, drained (their briny pop is essential)
• Fresh dill sprigs (for that herby freshness)
• Lemon wedges on the side (a squeeze brightens everything up)

Instructions

1. Toast the bagel halves until golden and crisp, about 3 minutes in a toaster or toaster oven.
2. Spread 1 tbsp of cream cheese evenly on each bagel half.
3. Layer the smoked salmon over the cream cheese on one half.
4. Top the salmon with red onion slices and capers.
5. Garnish with fresh dill sprigs.
6. Squeeze lemon juice over the sandwich just before serving.

Best enjoyed immediately, the sandwich offers a perfect mix of creamy, smoky, and crunchy textures. Try it with a side of pickled vegetables for an extra tangy kick.

Avocado and Egg Bagel Breakfast Sandwich

Rise and shine with this Avocado and Egg Bagel Breakfast Sandwich that’s as nutritious as it is delicious. Perfect for those mornings when you need a quick yet satisfying meal.

Ingredients

• 1 everything bagel – toasting brings out its flavors.
• 1 tbsp extra virgin olive oil – my go-to for a healthy fat.
• 2 large eggs – I prefer room temp for even cooking.
• 1/2 ripe avocado – adds creaminess and good fats.
• Salt and pepper – just a pinch to enhance the flavors.
• 1/4 cup shredded cheddar cheese – for a melty, gooey texture.

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add the olive oil.
2. Slice the bagel in half and toast until golden brown, about 2 minutes per side.
3. Crack the eggs into the skillet, season with salt and pepper, and cook for 3 minutes for runny yolks.
4. Flip the eggs carefully and cook for another minute if you prefer firmer yolks.
5. Mash the avocado onto the bottom half of the toasted bagel.
6. Sprinkle the shredded cheddar cheese over the avocado for a melty layer.
7. Place the cooked eggs on top of the cheese, then cap with the other bagel half.

Outstandingly simple, this sandwich boasts a perfect balance of creamy avocado, rich egg, and crunchy bagel. Serve it with a side of hot sauce for an extra kick or enjoy as is for a hearty start to your day.

Turkey and Cranberry Bagel Sandwich

Got a hankering for something savory with a sweet twist? This Turkey and Cranberry Bagel Sandwich hits all the right notes for a quick lunch or hearty snack.

Ingredients

• 1 everything bagel, sliced – toasting brings out the flavors.
• 2 tbsp cranberry sauce – homemade or store-bought, both work.
• 3 oz sliced turkey breast – opt for smoked for extra depth.
• 1 tbsp mayonnaise – a thin layer adds creaminess.
• 1/4 cup arugula – for a peppery bite.
• 2 slices cheddar cheese – sharp cheddar melts beautifully.

Instructions

1. Preheat your oven to 350°F to toast the bagel for 5 minutes until golden.
2. Spread mayonnaise on the bottom half of the bagel – this creates a moisture barrier.
3. Layer turkey slices evenly over the mayonnaise – folding them adds texture.
4. Add cheddar cheese on top of the turkey – it melts better when placed directly on the meat.
5. Place the open-faced bagel in the oven for 3 minutes to melt the cheese.
6. Remove from oven and top with cranberry sauce – spreading it evenly ensures every bite has sweetness.
7. Finish with arugula before placing the top half of the bagel – the greens wilt slightly from the heat, perfect.

Perfectly balanced, this sandwich offers a crunch from the bagel, creaminess from the cheese, and a sweet-tart pop from the cranberry. Try serving it with a side of pickles for an extra tang.

BLT Bagel Sandwich with Chipotle Mayo

Savory meets smoky in this BLT Bagel Sandwich with Chipotle Mayo, a quick lunch fix that packs a punch. Perfect for those days when you crave something hearty without the fuss.

Ingredients

• 2 bagels, sliced (I go for everything bagels for extra flavor)
• 4 strips bacon (thick-cut works best for that crunch)
• 1 large tomato, sliced (ripe but firm to avoid sogginess)
• 2 leaves lettuce (iceberg for crunch or butter for softness)
• 1/4 cup mayo (I swear by Duke’s for its tang)
• 1 tsp chipotle powder (adjust based on your heat preference)
• 1 tbsp lemon juice (freshly squeezed makes a difference)

Instructions

1. Preheat a skillet over medium heat. No oil needed—bacon fat will do the work.
2. Cook bacon for 4 minutes per side until crispy. Drain on paper towels.
3. In a small bowl, mix mayo, chipotle powder, and lemon juice. Set aside.
4. Toast bagel halves in a toaster or skillet until golden, about 2 minutes.
5. Spread chipotle mayo on both halves of each bagel.
6. Layer lettuce, tomato slices, and bacon on the bottom half of each bagel.
7. Top with the other bagel half, press gently, and slice if desired.

Delight in the contrast of crispy bacon against the creamy, spicy mayo. The fresh tomato and lettuce add a refreshing crunch, making every bite balanced. Try serving it with a side of sweet potato fries for a satisfying meal.

Veggie Delight Bagel Sandwich with Hummus

Great for a quick lunch or a hearty breakfast, this Veggie Delight Bagel Sandwich with Hummus packs a flavorful punch with minimal effort.

Ingredients

• 1 whole wheat bagel – toasting brings out its nutty flavor.
• 1/4 cup hummus – homemade or store-bought, I love the garlicky kind.
• 1/2 avocado, sliced – perfectly ripe avocados are key here.
• 1/4 cup shredded carrots – for a sweet crunch.
• 1/4 cup cucumber slices – I prefer them thinly sliced.
• 1/4 cup baby spinach leaves – fresh and vibrant.
• 1 tbsp extra virgin olive oil – my go-to for a light drizzle.
• Salt and pepper – just a pinch to enhance the flavors.

Instructions

1. Preheat your oven to 350°F. Slice the bagel in half and place it on a baking sheet.
2. Toast the bagel in the oven for 5 minutes, or until lightly golden. Tip: Keep an eye on it to avoid over-toasting.
3. Spread hummus evenly on both halves of the toasted bagel. Tip: Room temperature hummus spreads easier.
4. Layer the avocado slices on the bottom half of the bagel. Sprinkle with a pinch of salt and pepper.
5. Add shredded carrots, cucumber slices, and baby spinach leaves on top of the avocado.
6. Drizzle with extra virgin olive oil and add another pinch of salt and pepper. Tip: A light hand with the oil ensures the sandwich isn’t soggy.
7. Place the top half of the bagel over the veggies to complete the sandwich.

Unbelievably fresh and satisfying, this sandwich offers a creamy texture from the hummus and avocado, contrasted by the crunch of fresh veggies. Serve it with a side of sweet potato fries for an extra treat.

Smoked Salmon and Dill Bagel Sandwich

Keep your mornings simple yet luxurious with this smoked salmon and dill bagel sandwich. It’s a no-fuss recipe that delivers on flavor and texture every time.

Ingredients

• 1 everything bagel, sliced (toasted for extra crunch)
• 2 oz smoked salmon (I love the delicate flavor of wild-caught)
• 2 tbsp cream cheese, softened (room temp spreads easier)
• 1 tbsp fresh dill, chopped (dried works in a pinch, but fresh is best)
• 1/4 cup arugula (for a peppery bite)
• 1 tbsp capers (optional, but they add a nice briny pop)
• 1/2 tsp lemon zest (brightens up the whole sandwich)

Instructions

1. Toast the bagel slices until golden brown, about 3 minutes in a toaster or under a broiler set to high.
2. Spread cream cheese evenly on both halves of the toasted bagel.
3. Layer smoked salmon on the bottom half of the bagel, folding the slices gently for height.
4. Sprinkle chopped dill over the salmon, ensuring even distribution for maximum flavor.
5. Top with arugula, capers, and lemon zest, pressing lightly to adhere.
6. Place the top half of the bagel over the fillings, pressing down gently to secure everything in place.

Here’s a sandwich that’s as pleasing to the eye as it is to the palate. The creamy cheese and smoky salmon pair perfectly with the crisp bagel and fresh dill. Try serving it with a side of pickled onions for an extra tangy twist.

Chicken Caesar Bagel Sandwich

Overflowing with crisp, creamy, and savory flavors, this Chicken Caesar Bagel Sandwich is a no-fuss lunch hero. Perfect for those days when you crave something hearty without the hassle.

Ingredients

• 2 cups shredded rotisserie chicken (the pre-cooked kind saves time)
• 1/2 cup Caesar dressing (homemade or store-bought, but go for the creamy kind)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 2 cups romaine lettuce, chopped (keep it crisp)
• 4 bagels, sliced (everything bagels add a nice crunch)
• 1 tbsp olive oil (extra virgin for a fruity note)
• 1 tsp garlic powder (for that extra kick)

Instructions

1. Preheat your oven to 350°F to toast the bagels for extra crunch.
2. In a large bowl, mix the shredded chicken with Caesar dressing and garlic powder until evenly coated. Tip: Let it sit for 5 minutes to absorb the flavors.
3. Brush the cut sides of the bagels with olive oil and toast in the oven for 5 minutes, or until golden. Tip: Watch closely to avoid burning.
4. Layer the bottom halves of the bagels with the chicken mixture, then top with romaine lettuce and Parmesan cheese. Tip: Press down slightly to keep everything in place.
5. Cover with the top halves of the bagels and serve immediately. You’ll love the contrast between the warm, savory chicken and the cool, crisp lettuce. Try serving with a side of pickles for an extra tangy bite.

Caprese Bagel Sandwich with Balsamic Glaze

Absolutely nothing beats the fresh, vibrant flavors of a Caprese Bagel Sandwich with Balsamic Glaze for a quick, satisfying meal.

Ingredients

• 1 everything bagel, sliced in half (toasted for extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup fresh basil leaves (torn if large, for easier eating)
• 1 large tomato, sliced (heirloom adds a sweet depth)
• 4 oz fresh mozzarella, sliced (room temp blends flavors better)
• 2 tbsp balsamic glaze (homemade or store-bought, but thick)
• Salt and pepper to taste (I like a generous pinch of each)

Instructions

1. Preheat your oven to 350°F. Toast the bagel halves directly on the rack for 5 minutes until crispy.
2. Drizzle 1 tbsp olive oil on the bottom half of the bagel. Layer the basil leaves first for a fragrant base.
3. Add the tomato slices, then the mozzarella. Season with salt and pepper.
4. Drizzle the remaining olive oil and balsamic glaze over the mozzarella. Tip: The glaze should be thick enough to coat but not drown.
5. Place the top half of the bagel. Press down gently. Tip: Let it sit for a minute to let the flavors meld.
6. Cut in half for easier handling. Tip: Use a serrated knife for a clean cut through the mozzarella.

Best enjoyed immediately, the sandwich offers a delightful contrast between the crispy bagel and the creamy, tangy fillings. Try serving it with a side of mixed greens for a fuller meal.

Spicy Tuna Bagel Sandwich with Sriracha

Fancy a quick, fiery lunch that packs a punch? This Spicy Tuna Bagel Sandwich with Sriracha is your go-to. It’s simple, satisfying, and spicy enough to wake up your taste buds.

Ingredients

• 1 can (5 oz) tuna in water, drained well (I like to squeeze out excess water with a paper towel for a firmer texture)
• 2 tbsp mayonnaise (full-fat for creaminess)
• 1 tbsp Sriracha sauce (adjust if you’re sensitive to heat)
• 1/2 tsp garlic powder (for that extra kick)
• 1 bagel, sliced and lightly toasted (everything bagels add great flavor)
• 1/4 cup shredded lettuce (for a crisp contrast)
• 2 slices tomato (ripe but firm)
• 1/4 avocado, sliced (adds creaminess and cools the heat)

Instructions

1. In a medium bowl, mix the drained tuna, mayonnaise, Sriracha, and garlic powder until well combined. Tip: For a smoother mixture, mash the tuna slightly with a fork before adding other ingredients.
2. Toast the bagel halves until golden brown, about 2-3 minutes in a toaster or under a broiler set to high. Watch closely to avoid burning.
3. Spread the spicy tuna mixture evenly on the bottom half of the toasted bagel.
4. Layer the shredded lettuce, tomato slices, and avocado slices on top of the tuna mixture. Tip: Season the tomato and avocado lightly with salt to enhance their flavors.
5. Top with the other half of the bagel and press down gently. Tip: For easier eating, slice the sandwich in half diagonally.

Unbelievably easy, this sandwich balances heat, creaminess, and crunch perfectly. Try it with a side of pickles for an extra tangy contrast.

Peanut Butter and Banana Bagel Sandwich

Let’s make a Peanut Butter and Banana Bagel Sandwich, a quick, nutritious option for any time of day.

Ingredients

• 1 whole wheat bagel – I love the nutty flavor it adds.
• 2 tbsp creamy peanut butter – go for the natural kind without added sugars.
• 1 medium banana, sliced – ripe but firm works best.
• 1 tsp honey – a drizzle adds the perfect sweetness.
• A pinch of cinnamon – just a touch for warmth.

Instructions

1. Slice the bagel in half horizontally. Toast it until golden, about 2-3 minutes in a toaster at medium setting.
2. Spread 1 tbsp of peanut butter on each half of the toasted bagel. Tip: Let the peanut butter sit for a minute after spreading to soften slightly.
3. Arrange banana slices evenly over one half of the bagel. Drizzle honey over the bananas. Tip: Slice the banana just before assembling to prevent browning.
4. Sprinkle a pinch of cinnamon over the bananas. Tip: Cinnamon enhances the sweetness without adding sugar.
5. Place the other half of the bagel on top, peanut butter side down, to complete the sandwich. Press gently to adhere.

Best enjoyed immediately for a contrast of textures: crunchy bagel, creamy peanut butter, and soft bananas. Try it with a side of Greek yogurt for a protein boost.

Ham and Swiss Cheese Bagel Sandwich

Just when you thought bagels couldn’t get any better, this Ham and Swiss Cheese Bagel Sandwich proves otherwise. Perfect for a quick lunch or a hearty breakfast, it’s a no-fuss meal that delivers on flavor every time.

Ingredients

• 1 everything bagel – toasted to perfection, it’s the foundation of our sandwich.
• 2 slices of Swiss cheese – I love the meltiness of Swiss, but feel free to experiment.
• 3 oz thinly sliced ham – the star of the show, go for high-quality deli ham.
• 1 tbsp mayonnaise – just enough to add creaminess without overpowering.
• 1 tsp Dijon mustard – for a tangy kick that cuts through the richness.
• 2 leaves of romaine lettuce – for a crisp contrast to the soft textures.
• 2 slices of tomato – ripe and juicy, they add a fresh element.

Instructions

1. Preheat your oven to 350°F to toast the bagel halves for about 5 minutes, or until golden. Tip: Keep an eye on them to avoid burning.
2. While the bagel toasts, mix the mayonnaise and Dijon mustard in a small bowl. This combo elevates the sandwich with minimal effort.
3. Once the bagel is ready, spread the mayo-mustard mix on both halves evenly. Tip: Covering both sides ensures every bite is flavorful.
4. Layer the Swiss cheese on the bottom half of the bagel, followed by the ham, lettuce, and tomato. Tip: Let the cheese touch the warm bagel to start melting.
5. Top with the other bagel half and press down gently. Serve immediately for the best texture and warmth.

Yummy doesn’t begin to describe the melty cheese, the savory ham, and the crunch of fresh veggies all hugged by a toasty bagel. Try it with a pickle on the side for an extra zing.

Pesto Chicken Bagel Sandwich with Sun-Dried Tomatoes

Mouthwatering and packed with flavor, this sandwich combines creamy pesto, tender chicken, and tangy sun-dried tomatoes on a toasted bagel for a satisfying meal. Perfect for lunch or a hearty snack, it’s a recipe you’ll come back to time and again.

Ingredients

• 2 boneless, skinless chicken breasts (I butterfly them for even cooking)
• 1/2 cup basil pesto (homemade or store-bought, but go for the good stuff)
• 1/4 cup sun-dried tomatoes in oil, drained and sliced (the oil-packed ones are more flavorful)
• 2 everything bagels, sliced (toasting brings out their flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp garlic powder (for that extra kick)
• Salt and pepper to taste (freshly ground pepper makes a difference)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of extra virgin olive oil.
2. Season the chicken breasts with garlic powder, salt, and pepper on both sides.
3. Cook the chicken in the skillet for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get a nice sear.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing. Tip: Resting keeps the juices in.
5. While the chicken rests, toast the bagel halves until golden brown.
6. Spread 1/4 cup of basil pesto on the bottom half of each bagel.
7. Layer the sliced chicken and sun-dried tomatoes on top of the pesto.
8. Close the sandwiches with the top halves of the bagels and serve immediately. Tip: For an extra crunch, add a handful of arugula.

Zesty and hearty, this sandwich offers a delightful contrast of textures from the crispy bagel to the juicy chicken. Try serving it with a side of sweet potato fries for a complete meal.

Egg Salad Bagel Sandwich with Fresh Herbs

Deliciously simple, this egg salad bagel sandwich is a quick fix for any meal. Fresh herbs elevate it from basic to brilliant.

Ingredients

• 4 large eggs (I prefer room temp eggs here for easier peeling)
• 1/4 cup mayonnaise (Duke’s is my go-to for its tangy flavor)
• 1 tbsp Dijon mustard (adds a nice sharpness)
• 1/4 cup finely chopped celery (for a crunchy texture)
• 2 tbsp chopped fresh dill (don’t skimp, it’s the star)
• 1 tbsp chopped fresh chives (adds a mild onion flavor)
• Salt and pepper to taste (I like a generous pinch of each)
• 2 everything bagels, toasted (the seeds add great texture)

Instructions

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover and remove from heat. Let sit for 10 minutes for perfectly hard-boiled eggs.
3. Transfer eggs to an ice bath for 5 minutes to cool. This makes peeling a breeze.
4. Peel eggs and chop into small pieces. A pastry cutter works great for even chopping.
5. In a bowl, mix mayonnaise, Dijon mustard, celery, dill, and chives. Fold in chopped eggs gently.
6. Season with salt and pepper. Taste and adjust seasoning if needed.
7. Toast bagels until golden. This step is crucial for texture contrast.
8. Divide egg salad between bagel halves. Press together lightly.

Serve immediately for the best texture—creamy egg salad meets crunchy bagel. Try adding avocado slices for extra richness.

BBQ Pulled Pork Bagel Sandwich

Kickstart your day with a BBQ Pulled Pork Bagel Sandwich that’s as hearty as it is flavorful. Perfect for brunch or a quick lunch, this sandwich combines tender pulled pork with the chewy texture of a bagel.

Ingredients

• 1 lb pulled pork (leftover or store-bought, but homemade always wins)
• 1/2 cup BBQ sauce (I swear by a smoky, sweet blend)
• 4 bagels, sliced (everything bagels add a nice crunch)
• 1 cup coleslaw (homemade or your favorite deli version)
• 4 slices cheddar cheese (sharp cheddar melts beautifully)
• 2 tbsp butter, softened (for that golden bagel toast)

Instructions

1. Preheat your oven to 350°F to warm the pulled pork and melt the cheese evenly.
2. In a bowl, mix the pulled pork with BBQ sauce until fully coated. This ensures every bite is flavorful.
3. Spread softened butter on the cut sides of the bagels. Toast them in a skillet over medium heat for 2-3 minutes until golden. Tip: Don’t skip the butter—it adds richness and helps achieve that perfect crunch.
4. Layer the bottom halves of the bagels with the BBQ pulled pork mixture. Top with a slice of cheddar cheese.
5. Place the open-faced bagels on a baking sheet. Bake for 5 minutes, or until the cheese is bubbly. Tip: Watch closely to avoid over-melting the cheese.
6. Remove from the oven. Add a generous scoop of coleslaw on top of the cheese. Tip: The coleslaw adds a refreshing crunch that balances the richness of the pork.
7. Cap with the top halves of the bagels. Press down gently to let the flavors meld.

Wrapped in foil, this sandwich travels well for picnics. The combination of smoky pork, tangy BBQ sauce, and crisp coleslaw creates a symphony of textures and flavors. Try serving it with pickles on the side for an extra zing.

Buffalo Chicken Bagel Sandwich with Blue Cheese

Bold flavors meet in this Buffalo Chicken Bagel Sandwich with Blue Cheese, a perfect blend of spicy and tangy that’s sure to wake up your taste buds.

Ingredients

• 2 cups shredded cooked chicken (I like using leftovers from a rotisserie chicken for ease.)
• 1/2 cup Buffalo sauce (Frank’s RedHot is my go-to for that authentic kick.)
• 4 oz blue cheese, crumbled (The sharper, the better in my book.)
• 1/2 cup mayonnaise (Duke’s has the perfect tang for this sandwich.)
• 4 bagels, sliced and toasted (Everything bagels add an extra flavor layer.)
• 1 cup shredded lettuce (For a crisp contrast.)
• 1/2 cup sliced celery (Adds a refreshing crunch.)
• 2 tbsp unsalted butter, melted (For that golden bagel toast.)

Instructions

1. Preheat your oven to 350°F to toast the bagels.
2. Brush the cut sides of the bagels with melted butter. Toast in the oven for 5 minutes until golden.
3. While the bagels toast, mix the shredded chicken with Buffalo sauce in a bowl until fully coated.
4. In another bowl, combine blue cheese and mayonnaise to create the spread.
5. Once bagels are toasted, spread a generous amount of the blue cheese mixture on the bottom half of each bagel.
6. Top with the Buffalo chicken, then layer with shredded lettuce and sliced celery.
7. Place the top half of the bagel over the fillings to complete the sandwich.
8. Serve immediately for the best texture and flavor.

Hearty and flavorful, this sandwich packs a punch with every bite. The creamy blue cheese balances the heat from the Buffalo sauce, while the celery adds a fresh crunch. Try serving it with extra Buffalo sauce on the side for dipping.

Grilled Veggie Bagel Sandwich with Goat Cheese

Out of all the quick lunches I’ve tried, this grilled veggie bagel sandwich with goat cheese stands out for its simplicity and flavor.

Ingredients

• 1 everything bagel, sliced in half (toasted adds a nice crunch)
• 2 tbsp goat cheese, softened (room temp spreads easier)
• 1/4 cup sliced zucchini (I like them thin for quick grilling)
• 1/4 cup sliced red bell pepper (adds a sweet crunch)
• 1 tbsp extra virgin olive oil (my go-to for grilling)
• 1/2 tsp garlic powder (for that extra kick)
• Salt and pepper (just a pinch to enhance flavors)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. Brush zucchini and red bell pepper slices with olive oil. Sprinkle with garlic powder, salt, and pepper.
3. Grill vegetables for 2-3 minutes per side, until you see char marks and they’re tender.
4. Toast the bagel halves lightly, about 1 minute, for extra crunch.
5. Spread goat cheese evenly on the bottom half of the bagel.
6. Layer the grilled vegetables on top of the goat cheese.
7. Top with the other bagel half and press gently.

Lightly grilled veggies bring a smoky sweetness that pairs perfectly with creamy goat cheese. Try serving it with a side of sweet potato fries for a satisfying meal.

Pastrami and Mustard Bagel Sandwich

Unwrap the flavors of a classic deli favorite with this Pastrami and Mustard Bagel Sandwich. It’s a hearty, savory option perfect for any meal.

Ingredients

– 1 everything bagel, sliced (toasting it brings out the flavors)
– 4 oz pastrami, thinly sliced (I love the peppery kind from my local deli)
– 2 tbsp whole grain mustard (the seeds add a nice crunch)
– 1 tbsp mayonnaise (Duke’s is my go-to for its tangy flavor)
– 2 slices Swiss cheese (melts beautifully)
– 1/2 cup arugula (for a peppery bite)
– 1 tbsp butter, room temperature (makes the bagel golden and crispy)

Instructions

1. Preheat your oven to 350°F to warm the pastrami later.
2. Slice the bagel in half and spread butter on both cut sides.
3. Toast the bagel in a skillet over medium heat until golden, about 2 minutes per side.
4. Spread mayonnaise on the bottom half of the bagel and mustard on the top half.
5. Layer the pastrami on the bottom half, then top with Swiss cheese.
6. Place the assembled bottom half on a baking sheet and warm in the oven for 3 minutes, just until the cheese starts to melt.
7. Remove from the oven and add arugula on top of the cheese.
8. Close the sandwich with the top half of the bagel.
9. Cut in half for easier eating.
Great for a quick lunch or a satisfying breakfast, this sandwich combines the crunch of the bagel with the melt-in-your-mouth pastrami. Serve it with a pickle on the side for an extra tang.

Breakfast Bagel Sandwich with Sausage and Egg

You’ll love this hearty breakfast bagel sandwich that’s perfect for a quick morning meal or a lazy weekend brunch.

Ingredients

• 1 plain bagel, halved (toasted for extra crunch)
• 2 large eggs (I prefer room temp eggs here for even cooking)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 2 pork sausage patties (or turkey sausage for a lighter option)
• 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness)
• Salt and pepper to taste (freshly ground pepper makes a difference)

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add the sausage patties.
2. Cook the sausages for 3-4 minutes per side until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove sausages and set aside. In the same skillet, melt the butter over medium heat.
4. Crack the eggs into the skillet, season with salt and pepper, and cook for 2-3 minutes until the whites are set but yolks are still runny. Tip: Cover the skillet for the last minute to gently cook the tops.
5. While the eggs cook, toast the bagel halves until golden and crisp.
6. Place the cooked sausages on the bottom bagel half, top with the eggs, and sprinkle with cheddar cheese. Tip: The residual heat from the eggs will melt the cheese perfectly.
7. Cover with the top bagel half and press gently to hold everything together.

Savory sausages, creamy eggs, and melted cheese come together in this satisfying sandwich. Try serving it with a side of hot sauce or avocado slices for an extra kick.

Tofu and Avocado Bagel Sandwich with Sprouts

Overlooking a quick, nutritious lunch? This tofu and avocado bagel sandwich packs a punch with minimal effort.

Ingredients

• 1 bagel, sliced (toasted for extra crunch)
• 1/2 cup firm tofu, sliced (pressed for 30 minutes to remove excess water)
• 1/2 avocado, mashed (ripe but firm works best)
• 1/4 cup sprouts (alfalfa or clover add a nice bite)
• 1 tbsp mayonnaise (vegan mayo is a great alternative)
• 1 tsp lemon juice (freshly squeezed brightens the flavors)
• Salt and pepper to taste (I like a generous pinch of each)

Instructions

1. Preheat a non-stick pan over medium heat (no oil needed if using a good non-stick pan).
2. Add tofu slices to the pan, cooking for 3-4 minutes on each side until golden brown.
3. While tofu cooks, toast the bagel slices to your preferred level of crispness.
4. In a small bowl, mix mashed avocado with lemon juice, salt, and pepper.
5. Spread mayonnaise on one half of the toasted bagel.
6. Layer the cooked tofu slices over the mayonnaise.
7. Spread the avocado mixture over the tofu.
8. Top with sprouts and the other bagel half.
9. Press down gently to compact the sandwich slightly.

Delight in the contrast of creamy avocado and crispy tofu. The sprouts add a fresh crunch, making each bite satisfying. Try serving with a side of sweet potato fries for a hearty meal.

Mediterranean Bagel Sandwich with Feta and Olives

Delight in the vibrant flavors of the Mediterranean with this easy-to-make bagel sandwich. Perfect for a quick lunch or a hearty breakfast, it’s packed with tangy feta and briny olives.

Ingredients

• 1 everything bagel, sliced in half (toasting optional but recommended for extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup crumbled feta cheese (I love the creamy texture of Bulgarian feta)
• 1/4 cup pitted Kalamata olives, roughly chopped (for a bold, salty kick)
• 1/2 cup arugula (adds a peppery freshness)
• 1/4 cup roasted red peppers, sliced (jarred works fine, but homemade is even better)
• 1 tsp dried oregano (rubbed between fingers to release its aroma)

Instructions

1. Preheat your oven to 350°F if toasting the bagel for extra crunch.
2. Brush both halves of the bagel lightly with extra virgin olive oil.
3. Toast the bagel in the oven for 5 minutes, or until golden and crisp.
4. Layer the bottom half of the bagel with crumbled feta cheese.
5. Top the feta with chopped Kalamata olives and sliced roasted red peppers.
6. Sprinkle dried oregano over the toppings for an aromatic touch.
7. Add a handful of arugula on top for freshness.
8. Drizzle the remaining olive oil over the arugula.
9. Cover with the top half of the bagel and press gently.

Hearty and flavorful, this sandwich offers a satisfying crunch with every bite. Serve it with a side of mixed greens or enjoy it as is for a Mediterranean-inspired meal.

Summary

Magnificent! This roundup of 20 Creative Bagel Sandwich Recipes offers a treasure trove of deliciously unique ideas to spice up your meals. Whether you’re a seasoned home cook or just starting out, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try and adore—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!