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Open-Faced Veggie Bagelwich Recipe
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Open-Faced Veggie Bagelwich Recipe

20 Min(s)
20 Min(s) Prep
Break away from the ordinary with our Open-Faced Veggie Bagelwich Recipe. All your favorite garden veggies are in our Open-Faced Veggie Bagelwich Recipe.
What You Need
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4 servings
Original recipe yields 4 servings
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
2 plain bagels, split, toasted
4 KRAFT Slim Cut Sharp Cheddar Cheese Slices
4 Boston lettuce leaves
1 large tomato, cut into 4 slices
1/2 cup thin English cucumber slices
1/4 cup thin radish slices
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Let's Make It
1
Mix mayo and mustard until blended.
2
Spread onto cut sides of bagel halves.
3
Top with remaining ingredients.
Kitchen Tips
Tip 1
Substitute
Prepare using whole wheat bagels.
Tip 2
Substitute
Substitute 1/3 cup PHILADELPHIA Garden Vegetable Cream Cheese Spread for the mayo and mustard.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 570mg
25%
Total Carbohydrates 27g
10%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 9g
18%
Vitamin A
15%
Vitamin C
6%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 1 open-faced sandwich each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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