Veggie Bagel Sandwich

Veggie Bagel Sandwich

Veggie Bagel Sandwich

Back in March of 2014 I made a bagel sandwich that we made in the deli of the grocery store I used to work at,  Vegetable Sandwich with Dill Sauce was my take on that grocery store sandwich.

Fast forward a few years and it’s time for a healthy re-make. Not that the original wasn’t good for you, but there is always room for improvement right???

Since becoming a Weight Watchers point counter, I try and revamp my favorite foods to be the least number of points as possible. Bagel are 9-10 points and cheese is another 4….. thats 14 points…yikes…no way does that fit in my 23 point world!

Veggie Bagel Sandwich

2 ingredient bagel recipes are all over Pinterest. What the heck I gave them a whirl. Impressive is all I can say…..oh wait….. super easy too!! Self rising flour and greek yogurt. I know right too easy!

So, what do they taste like?? Really, really good and they toast up like a dream. Toasted bagels are the base of my Veggie Bagel Sandwich, so I’m off to a good start.

Dill sauce made from greek yogurt, dill, dijon, and a splash of vinegar is the prefect fresh spread for all those veggies.

Veggie Bagel Sandwich

As far as the veggies……..go crazy use what ever veggies you like. In the original I used cheese and feel free to add it if you like. My veggie choice was tomato, cucumber, peppers, and spinach. Next time I will add the red onion that I forgot……

Veggie Bagel Sandwich is a healthy, vegetarian, good for you sandwich. Perfect for that brown bag lunch or anytime you want a light refreshing sandwich.
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Veggie Bagel Sandwich

Veggie Bagel Sandwich
  • Author: Marty Boyd
  • Yield: 4 sandwiches

Ingredients

For Bagel

1 cup self rising flour

1 cup plain greek yogurt

egg for egg wash

For Sandwich

1/2 cup plain greek yogurt

2 tablespoons fresh dill chopped

1 teaspoon dijon mustard

1 teaspoon rice wine vinegar

Salt & Pepper to taste

Tomatoes, sliced

English cucumber, sliced

Green, red or orange bell pepper, sliced

Fresh spinach chopped

Instructions

For Bagels

Preheat oven to 350 degrees.

Combine  self rising flour and  Greek Yogurt in a bowl until a dough starts to form. Turn on a lightly floured surface and knead into a dough. Divide  dough into four pieces.

Roll dough into ropes and form a circle pinching the ends together. Place bagels onto baking sheet.  Make an egg wash by beating 1 egg with a tablespoon of water and brush over bagels.

Sprinkle with seasoning of your choice.

For Sandwich

In a small bowl, stir together the yogurt, dill, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Split and toast the bagels.

Spread  dill sauce on each side of each the toasted bagel half.  Layer the veggies in what ever order you wish. 

Place the top on the sandwich and enjoy.

Notes

I use Fage 0% greek yogurt

Asian Edamame Salad

I think I may be in a sugar coma……ugh!! The holidays have gotten the best of me. I actually am craving something good!! Asian Edamame Salad is a refreshing change after this past month.

Asian Edamame Salad

Having been on a sugar frenzy for the past month, my body needs a change. Both Tim and I are ready to get back to better eating habits. More fresh….a lot less sugar! Continue reading “Asian Edamame Salad”

Spring Pasta Salad

This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!

Spring Pasta Salad

I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!

With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.

Spring Pasta Salad

Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.

The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.

Spring Pasta Salad

Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.

The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.

Spring Pasta Salad

Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!

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Spring Pasta Salad

Spring Pasta Salad
  • Author: Marty Boyd
  • Yield: 10

Ingredients

  • Salad:
  • 1 pound Campanelle or shell pasta, cooked according to package directions, rinsed under cold water , and drained.
  • 1 cup shredded carrots
  • 2 cups cucumber chunks
  • 1/2 each, large red, orange, and yellow peppers, cut into chunks
  • 6 green onions, sliced
  • 2 cups, Kraft Three Cheese Crumbles
  • Dressing:
  • 2 cups Miracle Whip
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1 can sweetened condensed milk

Instructions

  1. In a medium bowl mix all dressing ingredients and set aside.
  2. In a large bowl mix all salad ingredients except cheese. Pour dressing over and mix well. Add cheese crumbles and mix until incorporated.
  3. If desired garnish with chopped parsley.