Empire State Bagel
EMPIRE STATE BAGEL
• 4 1/2 to 5 oz Butterball Smoked Turkey Breast, sliced
• 2 sl Butterball Turkey Bacon, crisp
• 1 ea Bagel toasted, warm
• 1/3 cup Watercress Cream Cheese, recipe below
• 1 sl Romaine lettuce
• 2 sl Tomato, cut 3/16 inch thick
• 3 ea Red onion rings
• Salt and pepper to taste
• 1/4 cup Microgreens
WATERCRESS CREAM CHEESE
• 1 cup Fresh watercress, chopped
• 8 oz Cream cheese
• 2 tsp White Worcestershire sauce
Directions
EMPIRE STATE BAGEL
- Toast the bagel to a golden brown.
- On the bottom half of the bagel, spread 1/6 cup of Watercress Cream Cheese, then assemble ingredients in the following order, romaine lettuce, tomato slices, cooked bacon slices, Smoked Turkey Breast, red onion rings, salt and pepper, and microgreens.
- Spread 1/6 cup of Watercress Cream Cheese on the remaining half of the bagel. Top the sandwich with the bagel crown, cut in half and serve.
WATERCRESS CREAM CHEESE
- Combine the ingredients and blend well, best blended in a mixer.
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