Pastrami and Chicken Finger Bagel

It’s bagel time! Bagels were on sale at Metro last week so I bought two bags. They’re also on sale this week at Loblaws with the fill-a-bag event, so make sure that you go over there to stuff your bag full of bagels in the most efficient bagel-stuffing manner. The best way is to fill all the nooks and crannies of the bag and stuff it so that it’s pretty much overflowing.

I ran out of toast and, though I still have a few English muffins, I was in the mood for bagels. So today’s lunch is a bagel sandwich! Pastrami was also on sale at Metro and pastrami is delicious, so it was a good time for a pastrami bagel.

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Recipe for Pastrami and Chicken Finger Bagel:

  • Prep time: 2 minutes
  • Cook time: 15-20 minutes
  • Difficulty: Easy
  • Servings: 1

Ingredients:

  • 1 Sesame bagel
  • 2 tbsp Garden vegetable Philadelphia cream cheese
  • 3 Slices pastrami
  • 2 Chicken fingers

Instructions:

[Same cooking instructions as previous recipe for chicken fingers] Bake the chicken fingers at 425 °F for 10 minutes. At this point you can either flip them over if you’re good like Chris or just don’t bother if you’re lazy like me. After your choice of flipping or not bothering, bake them for another 5-10 minutes until golden brown.

Cut a sesame bagel in half and by “cut” I mean pull apart the two sides. Spread cream cheese on both halves of the bagel and remember that you must use garden vegetable Philadelphia cream cheese because it’s the best one and why would you use anything that’s not the best. Layer pastrami on one side of the bagel and then place the chicken fingers on top. Don’t be super careful with the chicken fingers because you’ve gotten lazy. Cover with the second half of the bagel.

Note: This is not a sponsored post, but the garden vegetable cream cheese flavour of the Philadelphia cream cheese series really is the best one.

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