Market Recipe: Veggie Bagel Sandwich

Market Recipe: Veggie Bagel Sandwich

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• Mini bagels  – David Doughies
• 1 container dill and garlic hummus – Floreli
• 1 bunch carrots – Bouldin Food Forest
• 2-3 fresh tomatoes cut into thin slices – B5 Farms
• 1 bag arugula – VRDNT Farms

Other Ingredients:

• 2-3 tbs apple cider vinegar
• 1 tbs olive oil
• Salt and freshly ground pepper

Directions: 

1. Prep carrots: Peel carrots into thin slices and add them to a bowl with apple cider vinegar, salt and pepper. Let sit for 5-10 mins while assembling the remainder of the ingredients. (This helps to quickly soften and marinate carrots for taste and texture!)
2. Place the arugula leaves in a small bowl and drizzle lightly with 1tbs of olive oil and toss to coat. Season with salt and pepper. 
3. Assemble your bagel sandwiches by first slicing each bagel in half lengthwise. 
4. Spread the bottom half with 1tbs of the dill and garlic hummus, then top with sliced tomato, peeled carrot, arugula leaves, and a sprinkling of flaky salt (optional). 
5. Add a generous extra tbs of hummus on top of the remaining bagel half. Slice in half crosswise and serve!