Sesame Bagel Toast with Cheese and Thousand Island

Introduction

You build this from a sesame bagel, two cheeses, corn, olives, tomato, onion, ketchup, and Thousand Island, then grill it until the outside is medium-dark brown and crisp. The cheese melts in about 2 minutes, so it works well for a fast lunch or a hot snack when you want something salty, creamy, and crunchy.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 1

Ingredients

• 1 or more slices of bagel with sesame seeds, sized to fit your grill
• Brindsah cheese (or feta cheese)
• Sliced hard cheese
• Sliced green olives
• Corn
• 1 sliced tomato
• 1 sliced onion
• Ketchup
• Thousand Island dressing

Instructions

1. Cut the bagel in half.
2. Spread the Brindsah cheese (or the Feta cheese) on the half bagel.
3. Cover with several slices of hard cheese.
4. Add the corn and the sliced green olives.
5. Add several tomato slices and onion slices.
6. Pour ketchup and Thousand Island dressing on top.
7. Cover the bagel with the other half of the bagel.
8. Pour more Thousand Island dressing on top of the bagel and put it onto the grill.
9. Activate the grill.
10. Remove the bagel when all the cheese has melted and the outside is medium-dark brown and crispy, about 2 minutes.
11. Eat immediately, served with any combination of sliced tomatoes, sliced cucumber, and/or pickles.

Variations

• Use feta cheese instead of Brindsah cheese if you want a sharper, saltier filling with a slightly drier texture.
• Swap the sliced green olives for black olives if you want a milder olive flavor and a softer bite.
• Change the sesame bagel to a whole wheat bagel for a denser texture that holds up well to the sauces.
• Reduce the ketchup and use more Thousand Island dressing if you want the sandwich less sweet and more creamy.
• Leave out the onion if you want a softer, less sharp finish that lets the cheese and olives stand out more.

Tips for Success

• Slice the tomato and onion thinly so the bagel closes easily and heats through before the outside gets too dark.
• Keep the corn and sliced green olives in a light, even layer so the hard cheese can melt around them instead of sliding off.
• Watch the grill closely after the first minute; the bagel can go from browned to too dark quickly.
• Pull the bagel as soon as the hard cheese is fully melted and the top looks crisp, not dry.
• Serve it right away because the ketchup and Thousand Island dressing soften the crust as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 1 day. Freezing is not recommended because the tomato, onion, and dressings make the bagel soggy once thawed.

Reheat in a toaster oven or oven at 375°F, uncovered, for 5 to 7 minutes until the cheese is hot and the outside crisps again. Avoid the microwave if you can, since it softens the bagel.

FAQ

Can you use feta cheese instead of Brindsah cheese?

Yes. Feta gives you a saltier, tangier filling, so you may want to go a little lighter on the olives.

Can you make this without a grill?

Yes. Use a toaster oven or a skillet with light pressure on top and cook until the cheese melts and the bagel is browned.

Can you prep any of it ahead?

You can slice the tomato and onion and portion the corn and olives a few hours ahead. Assemble just before cooking so the bagel stays crisp.

How do you keep the filling from falling out?

Use thin slices of tomato and onion, don’t overfill with corn and olives, and press the top half of the bagel down gently before grilling.