Bagel Sandwiches

Bagel Sandwiches

Prep Time


Cook Time



4 people

Miniature or full size, these sandwiches are layered with flavor, fun to make and perfect for a bagel brunch party. Just line up the herbed cream cheese, a selection of toasted bagels, the sliced vegetables and the salmon and let guests assemble their own.

Recipe courtesy of Williams-Sonoma


  • 8 ounces whipped cream cheese
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground pepper, to taste
  • 4 to 6 plain, onion, poppy seed or whole wheat bagels
  • 1/2 English cucumber, sliced very thin
  • 1/2 to 3/4 pound hot-smoked salmon, flaked
  • Very thinly sliced red onion (optional)


  • 1 In a bowl, combine the cream cheese, dill, chives, capers and lemon juice and mix well. Taste the mixture and season with salt and pepper.
  • 2 Split and toast the bagels. Spread the cut sides of the bagels with the cream cheese mixture, using about 1 1/2 tablespoons on each. Arrange the cucumber slices in a flower pattern on top of the cream cheese on the bottom half of each bagel, placing 1 cucumber slice over the hole.
  • 3 Divide the salmon evenly among the cucumber-topped bagel halves, then top with the onion slices. Close the bagels and press down gently to secure the filling. Serve immediately.


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