Salami Bagel with Roasted Pepper Cream Cheese
My salami bagel is perfect for the morning commute or getting through the afternoon slump. It’s a toasted bagel of salami with a roasted pepper, garlic, and herb cream cheese that has a lovely sweet and silky flavor. Finished with sliced tomatoes and arugula, you can enjoy it fresh at home or wrap it to go.
Get Your Ingredients Together
To make my salami and roasted pepper cream cheese bagel, you’ll need the following:
- Bagels – 4 sesame bagels (or your favorite plain or savory bagel)
- Salami – 4 oz salami (115 grams), thinly sliced. You can use any salami you prefer, including beef salami. I used Salami di Milano and a French salami seasoned with garlic and Herbs de Provence.
- Cream Cheese – 1 cup plain cream cheese
- Roasted Peppers – 2 medium roasted peppers (store-bought or homemade roasted peppers)
- Garlic – 2 garlic cloves
- Arugula – 1 cup arugula. You can also use watercress, baby spinach, or other mixed greens.
- Tomatoes – 2 large tomatoes, sliced
- Salt – a pinch of kosher salt
- Pepper – a pinch of ground black pepper
- Fresh Herbs (optional) – parsley and thyme. You can also use just parsley or just thyme.
Follow These Instructions to Make it
Step 1 – To a blender or a food processor, add the cream cheese, roasted peppers, garlic, a pinch of salt and pepper, and fresh herbs (I used a handful of parsley and the leaves from 1 small sprig of thyme). Blend until well combined.
Step 2 – Cut the bagels in half and, optionally, toast them. You can toast them in the toaster or in a frying pan over medium heat for a couple of minutes. If using a pan, you can use a dry pan or add 1/2 tbsp of butter or a drizzle of olive oil.
Step 3 – Prepare the bagel assembly board (toasted bagels, roasted pepper cream cheese, salami, sliced tomatoes, and arugula).
Step 4 – Fill the bagels with the roasted pepper cream cheese, salami, sliced tomatoes, and arugula. I like to spread a bit of the cream cheese on both sides of the bagel and then add the salami to the top side, the arugula to the other side, and tomatoes on top of the arugula.
How to Wrap Your Bagel Deli-Style
Step 5 – To keep the bagel fillings from falling out, I do what many bagel shops do. Wrap the bagels tightly in parchment paper (or wrapping paper) so it’s all contained. Then, cut the bagel in half (see below).
To wrap it, get a square piece of parchment paper/wrapping paper and then place the bagel in a corner. Then fold the paper over the bagel from the corner on a diagonal until it’s all wrapped. Then, tuck the flaps under the bagel or use a piece of tape to tape the flaps to each other.
Every bite is meaty, creamy, and juicy, with sweetness and spice. The roasted pepper cream cheese can be used in so many other dishes, too.
If you made this bagel and loved it, please leave a review below. Let me know if you added any additional fillings and toppings.
Love Bagels? Try These Recipes
There’s plenty more bagel magic where that came from! For a breakfast option, give my indulgent loaded bagel a try. It has scrambled eggs, smoked salmon, and all kinds of yumminess!
For a lunch or dinner option, my pesto chicken bagel has some lovely Italian-inspired flavors in it.
Be sure to bookmark the site, too, as I plan to continue adding more bagel recipes in the near future.
Want Some Topping Ideas for Your Bagel?
Got some soft and chewy bagels at home and want some ideas? My toppings list is packed with sweet and savory ideas for any time of day!
The list is absolutely free to download. Get it using the sign up link below, and have fun putting together some truly yummy bagels.
Here’s The Print Recipe Card
Ingredients
- 4 sesame bagels or your favorite plain or savory bagel
- 4 oz salami 115 grams, thinly sliced
- 1 cup plain cream cheese
- 2 medium roasted peppers store-bought or homemade roasted peppers
- 2 garlic cloves
- 1 cup arugula. You can also use watercress baby spinach, or other mixed greens.
- 2 large tomatoes sliced
- fresh herbs optional – parsley and thyme
- salt and pepper
Instructions
- To a blender or a food processor, add the cream cheese, roasted peppers, garlic, a pinch of salt and pepper, and (optionally) fresh herbs. I used a handful of parsley and the leaves from 1 small sprig of thyme. Blend until well combined.
- Cut the bagels in half and, optionally, toast them. You can toast them in the toaster or in a frying pan over medium heat for a couple of minutes. If using a pan, you can use a dry pan or add 1/2 tbsp of butter or a drizzle of olive oil.
- Prepare the bagel assembly board (toasted bagels, roasted pepper cream cheese, salami, sliced tomatoes, and arugula).
- Fill the bagels with roasted pepper cream cheese, salami, sliced tomatoes, and arugula. I like to spread a bit of the cream cheese on both sides of the bagel and then add the salami to the top side, the arugula to the other side, and tomatoes on top of the arugula.
- To keep the bagel fillings from falling out, do what many bagel shops do (see detailed photos in the post). Wrap the bagels tightly in parchment paper (or wrapping paper) so it’s all contained. To wrap the bagel, get a square piece of parchment paper/wrapping paper and then place the bagel in a corner. Then, fold the paper over the bagel from the corner on a diagonal until it’s all wrapped. Then, tuck the flaps under the bagel or use a piece of tape to tape the flaps to each other. Finally, cut the bagel in half.
Notes
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Don’t forget to save my salami and roasted pepper cream cheese bagel to one of your Pinterest boards.
