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Ingredients

Ingredient Checklist

3 cups plain yogurt

1/2 teaspoon coarse salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh basil

4 bagels

1 medium red tomato, sliced

1/2 small red onion, peeled and very thinly sliced

2 cups baby arugula

Extra-virgin olive oil

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Ingredients

Ingredients

  • 3 cups plain yogurt
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh basil
  • 4 bagels
  • 1 medium red tomato, sliced
  • 1/2 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.

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All Reviews for Bagel Sandwiches

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All Reviews for Bagel Sandwiches

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