Open-Faced Bagel with Cream Cheese, Tomato, Red Onion, and Fresh Basil

You are looking at the sandwich that got me through my early 20s. It was super easy to make, had only a few ingredients, and most importantly, was inexpensive and filled me up! This open-faced bagel with cream cheese, tomato, red onion, and fresh basil was a staple food in my life for many years and I think of it fondly. I recently had all the ingredients on hand and was giddy when I realized it. I made this sandwich for lunch recently and it tasted just like it did all those years ago, if not better, and I had a smile on my face the entire time I ate it. Guess what I am having for lunch tomorrow?

Open-Faced Bagel with Cream Cheese, Tomato, Red Onion, and Fresh Basil

Ingredients:

• 1 bagel, halved & toasted
• Cream cheese, to taste
• 1 tomato, sliced
• Red onion slices, to taste (See note down below)
• Fresh basil, chopped
• Sea salt and freshly cracked pepper, to taste

How to Make an Open-Faced Bagel with Cream Cheese, Tomato, Red Onion, and Fresh Basil

Toast the bagel halves. Slather with cream cheese, to taste. Top with fresh tomato slices, red onion slices, and fresh basil. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Side Note: If your red onion is too strong in flavor, place the slices in a bowl of ice water; allow them to sit for about 5 minutes. Remove and drain on a towel. The onion slices will remain crisp but much less overpowering.

Open-Faced Bagel with Cream Cheese, Tomato, Red Onion, and Fresh Basil

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Lunch

Cuisine: American

Author: Pam - For the Love of Cooking

Equipment

• Toaster

Ingredients

• 1 bagel, halved & toasted
• Cream cheese, to taste
• 1 tomato, sliced
• Red onion slices, to taste (See note down below)
• Fresh basil, chopped
• Sea salt and freshly cracked pepper, to taste

Instructions

• Toast the bagel halves. 
• Slather with cream cheese, to taste. 
• Top with fresh tomato slices, red onion slices, and fresh basil. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
• Side Note: If your red onion is too strong in flavor, place the slices in a bowl of ice water; allow them to sit for about 5 minutes. Remove and drain on a towel. The onion slices will remain crisp but much less overpowering.

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