The Bagel Melt

Today's recipe is less of a recipe and more of a how-to. Remember in elementary school when you had to write out the instructions for how to make a sandwich? And you kept thinking, who doesn't know how to make a sandwich? This is like that. Just in case you don't know how to make this deliciousness.

I have been eating these since college. I introduced Hugh to them when we moved to Savannah to start living in sin. When Hugh was a bartender, we would each eat one (okay two) of these late at night when he got home, while I sat on the counter in the kitchen and he sat on our in-kitchen washing machine and we chatted about our evenings. I loved those days. I also loved those bagel melts. After Hugh stopped bartending and became a teacher, these became more of a breakfast staple. Mostly because we stopped staying up until 2am every night.

Before we left Savannah, we discovered a deli that made the best bagels in the city, taking this meal to a whole new level. Unfortunately, we no longer have access to that deli, so now Publix bakery bagels have to do. If you have access to really good deli bagels, lucky you. But if you don't, don't worry, these are still wonderful with a grocery store bakery bagel. Especially if you've had one too many of these the night before. I dare say the Bagel Melt could challenge the Bacon, Egg, and Cheese Sandwich for its curative properties.



Bagel Melts
A White Hot Original
serves 2

2 bagels, halved and lightly toasted (The higher quality the bagel, the better this meal will taste. You can use any savory bagel that you like. The everything bagel is really good in this preparation.)
4 tablespoons cream cheese
1 large tomato, sliced (we go for the "Ugly Ripe" tomatoes when tomatoes are not in season)
Salt
Freshly-cracked pepper
4 slices sharp provolone
1 avocado, halved, pitted, sliced, and sprinkled with salt and pepper

Preheat oven to 400.

Spread 1 tablespoon cream cheese on each bagel half. Top each bagel half equally with tomato slices. Sprinkle with salt and pepper. Top each bagel half with one slice of provolone.

Bake for 10 - 12 minutes, or until the cheese is bubbly and just barely golden.

Let cool for 5 - 7 minutes (This is key, because those tomato slices will be like napalm when you take the bagels out of the oven; trust me, this is experience talking.).

Serve each bagel with one sliced avocado half.

Eat it up. Then be sad that you didn't buy two more bagels at the grocery so you could do it all over again.