From the Archives: New Feature! Sandwich Recipe of the Month - Published March 17, 2015
Well, why not? We are Quilt Sandwich Fabrics, after all! Also, Kris was a caterer before she decided on a career in fabric sales, so it seemed natural.
In this, our first selection, Kris has designed an uber-cool lox and cream cheese bagel that's easy to make and pretty too. If you don't think you like the texture of lox (cured salmon), you could try hot-smoked salmon, or add some tomato slices for a vegetarian version.
For the record, this isn't really a recipe, just more a collection of ingredients and you get to figure out how much you want to put in your sandwich. Anyway, without further ado, here it is, in Kris' own words:
Bagel - sesame seed was used here, but really, you could use any of your favorites
Lemon-dill Cream Cheese (recipe follows) - 2 to 4 Tablespoons
Lox (brined and smoked salmon) - 1 to 2 slices
English cucumber, sliced very thin
Shallot, sliced very thin (you are only using a small amount here)
This recipe is for one sandwich, but can easily be doubled, tripled, etc.
Slice your bagel in half to make a sandwich top and bottom. Toast your bagel, if you like a little more crunch (I would let it sit a little bit to cool before spreading cream cheese). Spread lemon-dill cream cheese over the top and bottom half of the bagel. I used about 2 tablespoons on each half. On the bottom half, layer lox in a single layer (or use sliced tomatoes, if desired), then top with cucumber and shallot slices. Add the top of the bagel and enjoy that bad boy immediately.
Lemon-Dill Cream Cheese
Let an 8 ounce block of cream cheese sit out for a while to soften. Finely mince some fresh dill until you have about 2 tablespoons and add it to cream cheese. Grate some lemon zest into the cream cheese too. I would use the whole lemon - zest only, use the juice for something else!
See? This is super easy and really flavorful - the cream cheese makes it different and special. Let us know if you made this and what you think! Did you make any changes?