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.
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
How to Make It
Combine first 3 ingredients in a small bowl.
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.