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Middle Eastern

Bagel Toast

The Israeli kiosk classic: a bagel split, filled with melting yellow cheese, tomato and olives, then pressed in a sandwich toaster until the crust is crisp and the cheese runs. Eaten for breakfast, late lunch or after midnight, with pickles on the side.

BreakfastVegetarianUnder 400 kcalUnder 30 min
15 min8 prep · 7 cookEasy180 kcalper serving
Bagel Toast

Method

  1. Heat a sandwich press or toastie maker to its highest setting for 5 minutes. If you have no press, heat a heavy frying pan over a medium-low flame and set out a second pan or a foil-wrapped brick to weigh the bagel down.
  2. Slice 1 bagel horizontally through the middle with a serrated knife, keeping the two halves even. If the bagel is very fresh, pull out a little of the soft crumb from the top half so the filling sits flat.
  3. Spread 1 tbsp of tomato paste thinly over both cut faces, right to the edge — this is what keeps the bagel from drying out in the press.

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Per serving

180kcal
4gprotein
23gcarbs
10gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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