These packable make-ahead bagel thin sandwiches are layered with tomato, zucchini, and a creamy cheese and pimiento pepper spread. Heading out for a picnic? Double or triple the recipe to make enough for four or six guests.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Beat the cottage cheese in a small bowl with an electric mixer on medium speed until nearly smooth. Stir in Cheddar, yogurt, shallot, pimientos, and paprika until combined.

  • Arrange half of the zucchini and half of the tomato slices on the cut sides of the bottom halves of the bagel thins. Spread the pimiento mixture evenly on top of the tomatoes. Starting with the remaining tomatoes, arrange the remaining tomato and zucchini slices evenly on top of the pimiento mixture. Add the bagel tops. Serve immediately, or to serve later, wrap each sandwich in parchment paper, tucking in the ends (see Tip).


Tip: To tote, store each parchment-wrapped sandwiches in an airtight container. Place containers in insulated lunch boxes. Add cooler packs to lunch boxes or store lunch boxes in the refrigerator. Serve the sandwiches within 5 hours.

Equipment: Parchment paper

Nutrition Facts

1 sandwich
238 calories; protein 17.4g; carbohydrates 32.2g; dietary fiber 6.7g; sugars 7.8g; fat 7.6g; saturated fat 3.7g; cholesterol 21.7mg; vitamin a iu 1207.7IU; vitamin c 26.3mg; folate 23.7mcg; calcium 489.2mg; iron 1.8mg; magnesium 17.9mg; potassium 317.2mg; sodium 477.9mg.

1 1/2 medium-fat protein, 1 1/2 starch, 1 vegetable