Friday, January 11, 2013

veggie melt

This one is for Heather, who introduced veggie melts to me at Chesapeake Bagel Bakery in Arlington. 

Chesapeake is a staple for anyone the went to our high school. It was the place to meet before school, during lunch (as seniors), after school, and on the weekends. We would meet there as a team before game days. When I worked at a neighboring shop, I went there for bagel sandwiches every day. Maybe this is why I love bagels so much! 

Chesapeake does a veggie melt in a similar fashion with muenster cheese. If you order it, it takes forever to make because they have to put it through the toaster a thousand times. It holds up the line. My veggie melt is great for breakfast, snack or part of lunch. 

Bagel Veggie Melt
one bagel (whole wheat, everything, or plain)
vegetable cream cheese
2 slices of sandwich size cheese (cheddar, pepper jack, or muenster)

Toast bagel in counter top toaster, preheat oven to 400 degrees. Spread vegetable cream cheese over both halves of the bagel. Bite a whole in the center of the slices of cheese, and place one slice on each half of the bagel. Bake for 7-10 minutes until cheese is bubbling all over. (Baking is better than broiling because it heats the whole bagel and cream cheese instead of just melting the cheese on top).  

Caution: Cheese is very hot, it's best when the cheese is melted, gooey and creamy! Enjoy!

Pepper jack and sharp cheddar veggie melts on wheat. 

No comments:

Post a Comment