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Cucumber Bagel Sandwiches with Sun-Dried Tomato Cream Cheese
4 Serving Breakfast

Cucumber Bagel Sandwiches

with Sun-Dried Tomato Cream Cheese

Tags: <600 Calories Nut-Free Chef's Choice
SERVINGS
4
PREP & COOK TIME
10 min
CALORIES
370
FAT
7g
CARBOHYDRATES
64g
PROTEIN
13g


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INGREDIENTS

  1. 4 oz dairy-free cream cheese
  2. 1 oz sun-dried tomatoes, roughly chopped
  3. 1 cucumber, thinly sliced
  4. 1 tbsp red wine vinegar
  5. 4 whole wheat bagels
  6. 1 tbsp za’atar seasoning
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
SERVINGS
4
PREP & COOK TIME
10 min
CALORIES
370
FAT
7g
CARBOHYDRATES
64g
PROTEIN
13g


Get Recipes Delivered

INSTRUCTIONS

1
Make the toppings

Combine cream cheese, sun-dried tomatoes, and a pinch of salt and pepper in a small bowl and stir to combine. In another small bowl, combine cucumber, red wine vinegar, and a pinch of salt and pepper and toss to coat the cucumber.

2
Build the bagels and serve

Toast the bagels. Spread some sun-dried tomato cream cheese on one toasted bagel half. Add some cucumber and sprinkle with za’atar seasoning. Top with the other toasted bagel half. Repeat with remaining bagels.

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