Empire State Bagel

Empire State Bagel

1 bagel

Serving Size

3 mins.

Prep Time

10 mins.

Total Time

Smoked turkey breast and crisp turkey bacon are surrounded by fresh greens and the peppery zest of house-made watercress cream cheese, adding a modern twist to the New York bagel club. Serve with a side of red cabbage coleslaw to add even more veggies to the meal.


Empire State Bagel

2 slice(s)

Turkey Bacon, crisp

1 ea.

Bagel, toasted, warm

⅓ cup(s)

Watercress Cream Cheese

1 slice(s)

Romaine lettuce

2 slice(s)

Tomato, 3/16-inch thick

3 ea.

Red onion rings

Salt and pepper, to taste

¼ cup(s)



  1. 1. Toast the bagel to a golden brown.
  2. 2. On the bottom half of the bagel, spread 1/6 cup of Watercress Cream Cheese, then assemble ingredients in the following order: Romaine lettuce, Tomato slices, Cooked bacon slices, Smoked turkey breast, Red onion rings, Salt and pepper, Microgreens
  3. 3. Spread 1/6 cup of Watercress Cream Cheese on the remaining half of the bagel. Top the sandwich with the bagel crown, cut in half (optional) and serve.


Watercress Cream Cheese

Yield: 9–10 oz.


Fresh watercress, chopped


Cream cheese


White Worcestershire sauce


  1. 1. Combine the ingredients and blend well (best when blended in a mixer).
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