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02/09/2011 National Bagels and Lox Day Gorgonzola Bagels & Lox

Source of Recipe

Kraft


Recipe Introduction

Bagels with lox and cream cheese is the perfect meal to enjoy anytime of the day! Lox is a thinly sliced, salmon fillet that has been cured. When put on a bagel with cream cheese, this sandwich is sweet, smooth, and a little bit salty. Bagels were invented during the 16th century in Poland as a type of lean bread to be eaten during Lent. They also became very popular with Jewish families, who ate them Saturday evenings at the conclusion of the Sabbath because they could be baked very quickly. Bagels were brought to the United States by immigrant Jews during the 19th century. A Jewish Sunday morning ritual soon began in America which was to have lox and cream cheese on fresh bagel. It instantly became popular throughout America. In 1951, the bagel made its big debut in the Broadway comedy Bagel and Yox. Freshly baked bagels and cream cheese were even handed out to the audience during intermission! To celebrate today, take part in this Jewish-American tradition and enjoy a tasty bagels and lox sandwich. Yum! My Punch Bowl

List of Ingredients


HOME COOKIN’ 02/09/2011 National Bagels and Lox Day Gorgonzola Bagels & Lox


Gorgonzola Bagels & Lox


1 plain bagel, split, toasted
2 Tbsp. PHILADELPHIA Whipped Cream Cheese Spread
4 slices red onions
6 slices cucumber
2 oz. smoked salmon
2 Tbsp. ATHENOS Crumbled Gorgonzola Cheese
2 tsp. capers




Recipe

SPREAD bagel halves with cream cheese.
TOP evenly with onions, cucumbers and salmon.
SPRINKLE with the Gorgonzola cheese; top with capers.