Why do bagels make for such satisfyingly scrumptious sandwich material?

Perhaps it’s their hearty nature—they can stand up to a generous amount of spreads, veg and protein.

Let’s not forget their ability to toast up nice and crisp on the outside, while maintaining a soft, chewy center.

Are you drooling yet?

I sure am.

A second dinner may be in order, ha.

Anyway.

This particular sandwich is PACKED with flavor.

We’re talking an easy sun-dried tomato cream cheese with zesty lemon juice, herbaceous basil, dried oregano and cracked black pepper.

Then there’s the hummus.

Folded with marinated artichoke hearts, sweet peppers and salty Kalamata olives.

Smother your toasted wholegrain bagel halves with the goods then layer in baby spinach and juicy tomato slices… seasoned with pink sea salt of course.

Now that’s what I call a sandwich!

P.S. Use your fave gluten-free bagel for a gf snack.

P.P.S. Make sure to squeeze the extra liquid out of your artichokes and olives so you don’t end up with a sad sog sando.

P.P.S. I wish I had a prettier wall as a backdrop (and remembered to move my lamp) but that’s just the way she goes.

Vegan Mediterranean Bagel Sandwich with Sun-dried Tomato Cream Cheese & Artichoke Hummus

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

Sun-dried Tomato Cream Cheese

• 2 tablespoons vegan cream cheese (I used Tofutti)
• 1 tablespoon minced sun-dried tomatoes (soak in hot water to soften if necessary)
• 1 teaspoon finely chopped fresh basil
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon dried oregano
• Freshly cracked black pepper, to taste

Artichoke Hummus

• 3 tablespoons hummus
• 3 tablespoons finely chopped marinated artichoke hearts
• 1 tablespoon minced red, orange, or yellow bell pepper (I used 1 mini sweet pepper)
• 1 tablespoon minced kalamata olives

Sandwich

• 1 wholegrain bagel, halved and toasted
• 1 handful fresh baby spinach
• 1/4 cup sliced tomato (I used cherry tomatoes)
• Pink sea salt, to taste

Method

 

1. For the sun-dried tomato cream cheese, mix the cream cheese, sun-dried tomatoes, basil, lemon, oregano, and black pepper until well combined. Set aside.
2. For the artichoke hummus, mix the hummus, artichoke hearts, bell pepper, and olives until well combined. Set aside.
3. For the sandwich, evenly spread the hummus mixture onto the bottom half of the toasted bagel, followed by the spinach and tomatoes. Season the tomatoes with salt. Spread the cream cheese mixture onto the other half of the bagel, then close your sandwich.