Go Back
a closed everything bagel sandwich cut in half, filled with an evenly mixed chopped BLT salad of small crisp bacon pieces, pale-green iceberg lettuce and small red tomato cubes lightly bound with mayonnaise
Rachel Kim

Chopped BLT Bagels

Chop the bacon, lettuce and seeded tomato together before adding mayonnaise, and the BLT becomes a filling that reaches every part of the bagel instead of a stack of separate slippery layers. Cool the bacon completely first so its heat doesn’t wilt the lettuce. The tomato needs its wet seed pockets removed, but keep the firm flesh because that’s where the fresh flavor belongs. Mix only what you’ll eat soon, since chopped lettuce won’t stay crisp in dressing all afternoon. An everything bagel gives the outside plenty of seasoning, so taste the filling before thinking it needs anything beyond black pepper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices bacon
  • 4 everything bagels split
  • 2 cups chopped iceberg lettuce washed and dried
  • 2 medium tomatoes seeded and cut into small cubes
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 400°F. Lay bacon on a rimmed sheet pan and bake for 15 to 20 minutes until crisp, then drain and cool completely.
  2. Toast only the bagel cut faces under the broiler for 1 to 2 minutes and let cool on a rack.
  3. Put cooled bacon, dry chopped lettuce and seeded tomato cubes on a large clean cutting board. Chop together into small even pieces without turning the vegetables into a puree.
  4. Transfer to a bowl and fold in mayonnaise, Dijon and pepper just until coated. Divide the filling evenly among the four bagel bottoms.
  5. Close with the tops and cut in half, holding gently so the chopped filling stays inside. Serve immediately for the crispest lettuce.