Food & Cooking Recipes Bagel Sandwiches 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Bring on the bagel, but say goodbye to the fatty cream cheese; a schmear of yogurt spread serves as a satisfying substitute. Ingredients 3 cups plain yogurt ½ teaspoon coarse salt ⅛ 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 Directions 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. Remove yogurt cheese from cheesecloth and transfer to a medium bowl. Stir in salt, pepper, and basil. 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. Rate it Print