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a closed rye bagel sandwich cut in half, with loosely folded thin roast beef slices, smooth pale roasted-garlic white-bean spread and finely shredded purple pickled cabbage, without cheese or raw onion rings
Rachel Kim

Roast Beef Bagels with White Bean Spread

Roasted garlic gives the white-bean spread enough depth to stand up to sliced roast beef without a layer of horseradish mayonnaise or melted cheddar. A small tangle of quickly pickled red cabbage adds crunch and acidity, but drain it well before putting it on the rye bagel so the purple pickling liquid doesn’t run through the bottom half as soon as you lift the sandwich.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 whole head garlic
  • 1 tsp olive oil
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1/4 tsp fine salt for spread
  • 1/4 tsp black pepper
  • 1 cup finely shredded red cabbage
  • 2 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp fine salt for cabbage
  • 4 rye bagels split
  • 1 lb thinly sliced ready-to-eat roast beef

Method
 

  1. Heat oven to 400°F. Slice the top from the garlic head to expose the cloves, drizzle with oil, wrap in foil and roast for 40 to 45 minutes until soft; cool for 10 minutes.
  2. Meanwhile, toss cabbage with vinegar, sugar and its measured salt. Stand for 20 minutes, turning once, then drain thoroughly and squeeze lightly.
  3. Squeeze roasted garlic from the skins into a food processor. Add beans, yogurt, lemon juice, spread salt and pepper and blend until smooth, scraping the bowl as needed.
  4. Toast only the cut bagel faces under the broiler for 1 to 2 minutes and let cool. Spread the garlic-bean mixture evenly over both cut faces.
  5. Fold roast beef loosely over the four bottoms and divide drained cabbage over it. Close with the tops, cut in half and serve cold, keeping unused sandwiches refrigerated.