Toasted Ham and Cheese Bagel Sandwiches

recipe
Thin bagels are perfect for smaller appetites and are easier to eat as part of a sandwich. Make a complete lunch or breakfast meal by pairing this sandwich with baby carrots or orange sections and a cup of low-fat milk to meet over half of most kids' daily calcium needs.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 208
Caloriesfromfat 0.0 %
Fat 6.3 g
Satfat 3.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.3 g
Carbohydrate 23.3 g
Fiber 6.3 g
Cholesterol 24 mg
Iron 1.1 mg
Sodium 589 mg
Calcium 220 mg

Ingredients

1/4 cup (2 ounces) tub-style light cream cheese
1 tablespoon chopped fresh basil
1 teaspoon Dijon mustard
4 whole-wheat thin bagels, lightly toasted
4 ounces low-fat deli ham
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese
4 green leaf lettuce leaves

Preparation

1. Preheat broiler.

2. Combine first 3 ingredients in a small bowl.

3. Spread about 1 tablespoon cream cheese mixture over cut sides of each bagel. Layer 1 ounce ham and 2 tablespoons cheddar cheese over cream cheese on bagel bottoms. Place on a baking sheet. Broil 2 minutes or until cheese melts. Remove from oven, and top with lettuce leaves; cover with bagel tops. Serve immediately.

 

Young Chefs can:

Pull four lettuce leaves off head of lettuce

Layer ham, and sprinkle cheese

 

Older Chefs can:

Spread cream cheese mixture on bagels

Top sandwich with lettuce and bagel top

Maureen Callahan,

Oxmoor House

August 2011
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