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Aug 19, 2010 09:17 AM

My Favorite Bagel Sandwich

I wasn't sure where to post this,but I wanted to share my favorite bagel sandwich. Warm a cinnamon raisin bagel,spread on Strawberry Cream cheese,then top with thinly sliced deli ham. OHHHHHHHHH my gosh..the flavors are beautiful together!!

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  1. Toasted pumpernickel bagel with chive cream cheese, good liverwurst (Schaller and Weber liver pate), hard-cooked egg, sweet onion, and mustard.

    3 Replies
    1. re: greygarious

      I could get behind that.

      I used to eat pumpernickel bagels all the time. Often with cream cheese, red onion, cucumber and smoked salmon. Going to have to get some good liverwurst soon.
      Sadly, the bagel place I have such fond memories of from my college days has gone downhill. Good bagels in Sonoma County anyone???

      1. re: rabaja

        Decent bagels aren't heavy on the ground in West Texas, either. Grrrrrrrrr...

      2. re: greygarious

        I've always had a soft spot for a garlic bagel with chicken salad and swiss., but that liverwurst concoction is a fine idea.

        Good bagels, however, should still be warm and never be toasted - unless they are left over from the day before.

      3. You can't go wrong with an everything bagel with regular cream cheese. It is a classic.

        Another favorite is bacon, egg, and cheese on an egg bagel.

        Oh yeah and french toast bagel with strawberry and blueberry cream cheese ooaaa.

        28 Replies
        1. re: steakrules85

          A law has just been passed......Cinnamon Raisin Bagels, French Toast Bagels, Blueberry Bagels, etc are now illegal to possess. Offenders will be sent to re-education camps and shown the true path to TRADITION.....Poppyseed Bagels, Plain Bagels Pumpernickel Bagels,, etc.

          1. re: ospreycove

            lol...but I'm not I can eat cinnamon raisin ones!

            1. re: KCBarbieQ

              Hey......Want some canned, "Spray cheese" ..............non-traditional.....In NYC, just do not order a Hot Corned Beef on Rye with...........Mayo!!!!!
              Actually, to each their own.....ENJOY!!!!!!!!!!!!!!!!!!!!!

              1. re: ospreycove

                lol....I won't tell you if I like that on crackers or not...ok,I'm no gourmet. I've never been to NYC,either,so lucky you.

                1. re: ospreycove

                  Can you order a corned beef on rye with thousand island dressing? and Sauerkraut? And Swiss? Reuben...yum.

                  1. re: KCBarbieQ

                    Ah Ha....Now I think you have been to NYC; This is a problem, Thousand Island or Russian is one of my favorites on a combo sandwich of Corned Beef and Fresh Roasted Turkey. I am sure we will get others who will say I should be arrested for saying this!!!!!

                    1. re: ospreycove

                      KCB, Youare talkiing to someone who was known to "invent" a business trip to go to KC for an Arthur Bryant's lunch!!! That was back in the old days, when Arthur was still alive and was in the restaurant everyday. Man, those Fries and burnt ends!!!

                    2. re: KCBarbieQ

                      please add grilled before calling it a reuben. :-))

                      btw - this is a NJ sloppy joe not the ground stuff with crappo sauce


                      Barbie jealous? :-))

                      1. re: jfood

                        Hey jfood - I've seem you post that amazing sandwich before and if I have already asked you and forgot, I apoligize. i grew up in northern NJ and have never seen such a thing. We ate the gloppy stuff from the can.

                        1. re: southernitalian

                          which means you grew up in Bergen County. This is a Union, Essex County thing with some imitations stretching south to the Brunswick area

                          1. re: jfood

                            hey, i grew up in Bergen County, and i know those South Orange sloppy joes!

                            1. re: goodhealthgourmet

                              see, you crossed over to the "real" NJ for the SJ. :-))

                              1. re: jfood

                                Guilty as charged. The northern reaches of Bergen County, not far from the Real Housewives of...Never saw that "sangwich". I'm not sure I would have moved away if I had seen it!

                              2. re: jfood

                                They've been a pretty ubiquitous offering on deli menus in the Mon/OC for the four decades I've been on the planet. And, when made on a fresh garlic or poppy seed bagel it is certainly an excellent, albeit hard to get one's mouth around, treat.

                                1. re: MGZ

                                  although jfood is not doubting that similar sandwiches may be ubiquitous in Mon/OC, do they have three slices of thinly sliced rye and the interior additions? if it is basically a 2-slice on regular waxed-paper delivered rye or a 3-slice triple decker with 2 meats swiss cole slaw and russian, yeah, no biggee. But jfood would question whether they are both specifically adhering to the model and ubiquitous. But jfood is always willing to be corrected. here is a really good conversation from many years ago from both knowledgeable and some not so on the money inputs.


                                  1. re: jfood

                                    I was referring to adherance to the concept itself. I accept that Sloppy Joes may have variations, so long as they don't involve ground meat or canned sauce. As I said, I'm even good with 'em on a bagel.

                                    1. re: MGZ

                                      that is the issue, if it is on a bagel, a wrap or a roll it is NOT a sloppy joe. likwise throwing some cheese pepperoni and tomato sauce on a bagel or a roll or in a whole wheat wrap is NOT pizza.

                                      1. re: jfood

                                        Look, dude, all I’m trying to say is that the “sloppy joe” as we know it in Jersey has been such a staple at delis at the Shore for so long as to be iconic. Thus, it has spawned many variations, including – as relevant to this thread -- a sloppy joe bagel. Of course all of the delis started out with it on rye bread, that was part of the original defining form. The essentials of the combination have, through time, actually transcended that original form and morphed into various permutations. Some good – the Spring Lake Sub from the Seabreeze deli, some bad – I once tried a “sloppy joe” potato skin at a now defunct bar in Belmar.

                                        While I laud your pride in the origination of the concoction on the far side of the Driscoll bridge, I ask your permission to consider it as one of the State’s contributions to the greater culinary culture. I feel it belongs alongside the pork roll, egg & cheese on a hard roll on the mantle of NJ Classics.

                                        (As an aside, I was actually extended a last minute invitation to a party today by a couple down the street. The hostess, in trying to persuade us to find time to stop by, pointed out, excitedly I might add, that she had “ordered a WHOLE TRAY of sloppy joes from the SHOP RITE.” We politely declined.)

                                        1. re: MGZ

                                          thanks M. it actually started way south of NJ in Cuba, but that's another thread. after lots of threads on the topic you are the first to have more than one place south of driscoll.

                                          it just drives jfood nuts when places try to sell crappy products, i.e. sloppy joe potatoes, OMG, as a derivative good thing, rarely works. and a SJ hero should just be called a #7, but that's just jfood's anal retentive nature, :-))

                                          major kudos as well for not eating a SR SJ, cannot even imagine how crappy that would have been, bad deli on bad bread, blech.

                                    2. re: jfood

                                      Jfood, it's funny that your link had so many references to the towns I grew up around but I have no memory of that sandwich. Maybe because we always went to Italian delis like Lotito's in Ramsey. YUM!

                            2. re: KCBarbieQ

                              that sounds sooo good! mmm...i have 2 good ones u might enjoy.. first- ( a must try) pref a warm sesame or egg bagel with cream cheese and genoa salami. its sooo me. and second-if u so happen to have some roast pork around from leftover..take any kind of bagel rub some llive oil on it and sorta fry it in the frying pan (like u would a corn muffin) then once its toasty put some swiss,the roast pork,some ham,lettuce tomato,very thinly sliced red onion,and drizzle on the mojito..( a delish latin fave)- mix of crushed garlic,salt pepper,vinigar,a little lime juice and corn oil) there ya go a cuban bagelwich..(if u r interested in the mojito...its made in a pilon (that wooden cup lookin thingy with the stick that u smash things in) lol...mash 2 (or more) cloves of garlic,along with some pepper,salt,and juice a half a lime...oh and a pinch of oregano too..then add a lil less than half cup of oil. and about 4 tbs of vinigar. or as much as u like. and tadah!

                        2. re: ospreycove

                          The chocolate chip bagel should also be illegal.

                        3. re: steakrules85

                          What's a french toast bagel? A bagel that's been dipped in the egg mixture?

                          1. re: funniduck

                            I am wondering too, but I picture an egg bagel (which is also a new one on me!) with cinnamon sugar. But I want it to have nutmeg too!

                            1. re: funniduck

                              So as it happens I was walking by "Great" "Canadian" "Bagel" the other day and I heard someone order a french toast bagel.
                              They look like cinnamon raisin bagels, but a little bigger and browner. I am going to try one soon - it's inevitable, as I walk past them every day on my way to work.
                              As long as we are talking about "bagels", I used to occasionally enjoy a toasted cheddar cheese bagel with butter and strawberry jam. And I still think about the homemade cinnamon raisin cream cheese served at a Catskills inn I once stayed at.

                              1. re: julesrules

                                Let me know if you ever try it! I've been told that its a egg bagel, sweetened with cinnamon and vanilla.

                            2. re: steakrules85

                              Nuh uh!! :-P Everything bagel with butter. Mmmmmmmmmmmmmm.

                            3. Smoked fish is the way to go...

                              Bagel + Smoked Fish (Salmon, whitefish, sable, etc) + Scallion cream cheese + tomato + onion + capers. (In order of importance)

                              3 Replies
                              1. re: joonjoon

                                Flagels are my new bagels...NY/NJ Flat Bagel..Buy mine at Kings Supermarket in Garwood NJ.Sign says from Goldenbergs bagels......This afternoon was Kings egg salad on everything flagel...

                                1. re: gudeatz

                                  I'm also a big fan of the flagel...I love it with cream cheese and tomato. Actually I love any bagel with CC+Tomato. Best simple combo for bagels ever.

                                2. re: joonjoon

                                  Oh, and if I'm feeling really crazy I'll rock a little cucumber and caviar/roe on my bagel.

                                3. Just had a Pumpernickel Bagel with Spicy Dry Cured Spanish Chorizo and 7year aged Quebec Cheddar! It was amazing!

                                  1 Reply
                                  1. Spinach bagel with imported boiled ham, either melted swiss or cheddar, a nice slice of beefsteak tomato and spicy mustard spread on the bottom and mayo on the top. Oh god, I just drooled on myself!