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.