A Half Bagel Sandwich Recipe

A Half Bagel Sandwich

Slice half of a huge poppyseed bagel in two. Toast the halves lightly. On one side, spread Branston pickles and arrange an extra-thin slice of excellent ham.

On the other side, spread a generous amount of ricotella. Sprinkle with salt, pepper, and the swarm of poppyseeds that have fallen at the bottom of the paper bag the bagel came in – never let a good thing go to waste.

Close the sandwich, wrap it tightly. Decide not to wipe the counter right away. Aren’t those poppyseeds pretty?

Bring the sandwich to the office, and take it out during a lunchtime meeting. Enjoy your really really tasty concoction, under your coworkers’ green gaze, as they themselves munch on a mayo laden, processed chicken, cardboard bread sandwich.

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  • Amazing what a little creativity and some good ingredients can do! (That said, I do have a soft spot for mayo laden, processed chicken, and cardboard bread sandwiches. Yes, I am ashamed.)

  • Jackie – Aah yes, in a sanwich, quality ingredients are key!

  • carla

    i didn’t think “cardboard bread” existed in paris, especially since Paul is on every other corner!

  • Carla – Well, it is certainly easier to get quality bread here than in most places, but not all boulangeries are good, and yucky sandwiches are still aplenty! (And fortunately, Paul is not on every other corner – yet! Hope this never happens!)

  • Branston pickles! Lovely! I came across your blog the other day and I’m glad I did!

  • Janet – Branston pickles are the best! I’d love to try and make my own…

  • Suzanne

    Possibly because I’m American, I’d never heard of Branston pickles before. I searched for the ingredients and found this recipe http://www.picklenet.com/sections/cats/recipes/nice/sweetbrown.htm
    I was then confused because I didn’t know what a swede was (except a person from Sweden) so I went on a merry little hunt and found that it is what we call a rutabaga. I love this blog–it is a source of great information and even more fun!

  • Suzanne – Great minds think alike (or use the same search engine :), it’s the recipe I had linked to in my post, behind the word “pickle”! Thanks a lot for finding out what a swede is (loved the “merry little hunt” expression), I had no idea either! And I’m delighted you learn things and have fun with C&Z, it’s sure the case for me!

  • Maggie

    Where do you find a bagel in Paris? During my semester abroad (it was only 2 years ago) my host family didn’t know what bagels were. I mean, even when I explained how they looked and how they were made, etc., they had never heard of them. I never saw them in any supermarket or boulangerie or anywhere…

  • Maggie – I’m not surprises, bagels are definitely not common in France, even in Paris. Only people who have been to (or lived in) North America or who are familiar with Jewish cuisine would know about them. A few stores carry them though : check out the Belleville Bagel post and comments ( http://chocolateandzucchini.com/archives/2004/03/belleville_bagel.php ) for more details!

  • Beverly

    If the bagels in Paris are like most U.S. bagels, no wonder the sandwich has to be halved !! I grew up in New York City when a bagel was a BAGEL. Now they’re ust ‘rolls’ with a hole, and too big.
    They used to be very chewy (good exercise for the ‘jowls’) and about 2″ to 2 1/2″ in size . Now you could just about stand a chicken on them. Those are NOT bagels.!

  • bagel sandwich is my middle name.

  • amanda

    I hate to be a stickler, but is ham on a bagel really necessary? To me it’s the equivalent of a beef samosa: possibly delicious, but of extremely questionable taste.

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