About this recipe:With pastrami (cured, smoked beef) and bagels, the inspiration for this thick, filling sandwich can only be New York City. But unlike the Big Apple's favourite snack, this version replaces the mayonnaise with herby, reduced-fat soft cheese and includes lean turkey. It is perfect for a tasty lunchtime bite.
4 bagels (plain, poppy seed or onion), split in half
6 tbsp reduced-fat soft cheese, about 125g
6 cocktail gherkins, rinsed and finely chopped
3 tbsp chopped fresh flat-leaf parsley
4 iceberg lettuce leaves
1 large beef tomato, cut into 4 slices
8 thin slices of lean roast turkey breast, about 170g in total
8 slices of pastrami, about 110g in total
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Method Prep:30min › Ready in:30min
Preheat the grill to high. Put the bagels, cut-sides up, on the grill pan and grill for 3–4 minutes until golden brown and toasted.
Meanwhile, beat the soft cheese, gherkins and parsley together in a small bowl.
Divide the cheese mixture into 8 portions and spread over the toasted side of each bagel half.
Place a lettuce leaf on the bottom half of each bagel, folded to fit, then top with a thick slice of tomato followed by a quarter of the turkey and pastrami, loosely folded. Put the tops back on the bagels and press together. Cut in half to serve.
*Try thinly sliced smoked chicken instead of turkey. *For a Turkey Bagel Melt, omit the herby soft cheese, pastrami and gherkins. Split open the bagels, without cutting all the way through, and open flat like a book. Toast the cut-side under the grill, then arrange the lettuce, thinly sliced tomatoes and turkey on top. Add 30g thinly sliced mozzarella cheese to each bagel, then pop back under the grill until the cheese melts. Serve at once.