When I was in college, I worked in a lab and Bruegger’s Bagels was right across the street. Every day that I was in lab, I got the same thing for lunch – the Herby Turkey bagel sandwich. We don’t have a Bruegger’s here, but I still need my Herby Turkey fix to this day! I used to buy bagels to make this recipe – my favorite was always putting it on Panera’s Asiago bagels. However, as you all know by now, I recently got an air fryer and it changed my life. Haha, well that might be a stretch, but I have found that I use it a lot! I bought the Skinnytaste Air Fryer cookbook, which has the BEST recipe for super easy, made from scratch bagels. I seriously make these at least once a week now. I’m addicted and so are my kids! My youngest asks for bagels and “green cheese” every day for an after school snack (his way of saying cream cheese….and no matter how many times I try to correct him, he insists that I am wrong and it is called green cheese…so green cheese we shall call it). So, now I use these bagels to make my Herby Turkey sandwich because not only are they insanely good, but I don’t have to feel so guilty about it since they are made with Greek yogurt! While you could go all out and make your own Garlic and Herb cream cheese, in my mind, making the sun-dried tomato spread and bagels is enough, so I stick with Kraft Garlic and Herb Cream Cheese. 🙂
Sun Dried Tomato and Turkey Bagel Sandwiches
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 sandwich 1x
Ingredients
For the sandwiches
1 bagel
1 Tbsp sun dried tomato spread (see below)
1 Tbsp Garlic and Herb cream cheese
2 slices deli turkey
Thinly sliced red onion, for serving
1 romain lettuce leaf, for serving
For the sun dried tomato spread
1 6-oz can tomato paste
1 8.5-oz jar sun-dried tomatoes, packed in oil (I use Trader Joe’s)
1 Tbsp brown sugar
1 tsp dried basil
1 tsp garlic powder
1/2 tsp salt
Instructions
For the sun dried tomato spread
Place all ingredients in a blender or food processor and blend until well combined. Store in the refrigerator up to one week.
For the sandwiches
Halve the bagel. Spread 1 Tbsp sun dried tomato spread on one side and 1 Tbsp Garlic and Herb cream cheese on the other side. On the bottom half of the bagel, layer lettuce, then turkey, then thinly sliced red onion. Close up the bagel sandwich with the half topped with cream cheese and enjoy!
Notes
Make the bagels and sun-dried tomato spread ahead of time so all you have to do at lunch is assemble!