Bagel Sandwiches


Bring on the bagel, but say goodbye to the fatty cream cheese; a schmear of yogurt spread serves as a satisfying substitute.


  • 3 cups plain yogurt

  • ½ teaspoon coarse salt

  • teaspoon ground black pepper

  • 1 tablespoon chopped fresh basil

  • 4 bagels

  • 1 medium red tomato, sliced

  • ½ small red onion, peeled and very thinly sliced

  • 2 cups baby arugula

  • Extra-virgin olive oil


  1. Line a sieve with three layers of cheesecloth and set over a bowl. Place yogurt in center of cheesecloth; gather the corners, twisting to tighten the cloth around the yogurt; and tie with twine. Transfer to the refrigerator for at least 24 hours and up to three days.

  2. Remove yogurt cheese from cheesecloth and transfer to a medium bowl. Stir in salt, pepper, and basil.

  3. To build sandwiches, spread cheese onto cut sides of bagels. Top with tomato, red onion, baby arugula, and a drizzle of extra virgin olive oil. Close sandwiches and wrap in parchment paper or plastic wrap until ready to eat.

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