Otherwise known as the lunch I am currently living for.
This avocado and tomato bagelwich has been my go-to lunch all summer. Ripe heirloom tomatoes, creamy avocado and a flavorful spread come together on an everything bagel for a simple, satisfying meal.
I prefer calling it a bagelwich — it just sounds a little more special than “sandwich.”
I always struggle with deciding what to have for lunch. I have plenty of favorite options — tuna, egg salad, fried eggs, salads, overnight oats or chia pudding, even leftovers — but when it’s actually time to eat, I often draw a blank. That’s why this bagelwich is so appealing: it’s quick to assemble and endlessly delicious.
If you have fresh summer tomatoes, you should make this now — you probably have a few perfect weeks left to enjoy them at their best. The combination of textures and flavors here is outstanding.
Here’s what I use:
- Everything bagels — homemade or store-bought, whichever you prefer.
- Veggie cream cheese — a chive-flavored spread is great; plain cream cheese also works.
- Ripe heirloom tomatoes, sliced and lightly seasoned with smoked sea salt.
- Avocado, sliced (I like the texture of slices rather than mashed avocado).
- Chopped fresh chives and a few torn basil leaves, if you have them.
- A handful of spicy microgreens and a drizzle of extra virgin olive oil.
My assembly method: spread the cream cheese on one or both halves of the bagel, pile tomatoes on one side and avocado on the other, then season both with smoked sea salt. Sprinkle on chives and basil, drizzle a little olive oil, add microgreens, close the bagel and enjoy.
Slicing the avocado gives a satisfying bite and keeps the sandwich from becoming too soft — it’s a small detail that improves the texture.
Now your lunch decision is solved for the day — a fast, flavorful bagelwich that’s perfect for summer. Add chips on the side, or even tuck some chips into the sandwich for extra crunch.
Heirloom Avocado Bagelwiches
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Ingredients
- 1 everything bagel
- 2 tablespoons veggie cream cheese
- 1 heirloom tomato sliced
- 1/2 avocado sliced
- 1 pinch smoked sea salt
- 1 tablespoon chopped chives
- 1 drizzle extra virgin olive oil
- 1 handful spicy microgreens
Instructions
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Spread the cream cheese on one or both sides of the bagel. Add the tomatoes on one side and the avocado on the other. Sprinkle both with smoked sea salt, add the chives and drizzle with olive oil. Top with microgreens, then sandwich the bagel together. Enjoy.
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Serve with chips on the side — or tuck chips into the bagel for extra crunch. Simple, fresh, and perfect for a summer lunch.