Toasted turkey and pastrami bagels
With pastrami (cured, smoked meat) and bagels, the inspiration for this thick, filling sandwich can only be Montreal. But unlike that city’s favourite snack, this version includes herby, light cream cheese and lean turkey. It is perfect for a tasty lunch-time bite.
4 bagels (plain, poppy seed or sesame), split in half
1⁄2 cup light cream cheese
6 small gherkins, rinsed and finely chopped
1⁄4 cup chopped fresh flat-leaf parsley
4 iceberg lettuce leaves
1 large tomato, cut into 4 slices
8 thin slices lean roast turkey breast
4 slices pastrami
1.Preheat the broiler. Put the bagels, cut-side up, on a grill tray and broil until golden brown and toasted.
2.Meanwhile, lightly beat the cream cheese, gherkins and parsley together in a small bowl.
3.Divide the cheese mixture into eight portions and spread over the toasted side of each bagel half.
4.Place a lettuce leaf on the bottom half of each bagel, folded to fit, then top with a thick slice of tomato followed by one-quarter of the turkey and pastrami, loosely folded. Put the tops back on the bagels and press together. Cut in half to serve.
Variations• Try thinly sliced smoked chicken instead of turkey.• For a turkey bagel melt, omit the herby cream cheese, pastrami and gherkins. Split open the bagels, without cutting all the way through, and open flat like a book. Toast the cut side under the grill, then arrange the lettuce, thinly sliced tomatoes and turkey on top. Add 30 grams (1 oz) thinly sliced mozzarella cheese to each bagel, then pop back under the grill until the cheese melts. Serve at once.
Serves 4
Preparation time 20 minutes
Cooking time 5 minutes
Each serving
27.5 g protein • 8.5 g fat of which 4 g saturates • 55.5 g carbohydrate • 4 g fibre • 420 Calories
