The Unconventional Sandwich: Pizza Bagels

The Unconventional Sandwich

sand·wich noun

1 a : two or more slices of bread or a split roll having a filling in between

    b : one slice of bread covered with food

sandwich verb

: to make into or as if into a sandwich; especially : to insert or enclose between usually two things of another quality or character

Ahh…the Sandwich.  Although they existed long before they were called sandwiches, John Montague, the fourth earl of Sandwich, is credited with naming the tasty invention. Montague, a heavy card player, held his cards in one hand and cheese and meat between slices of bread in the other (This is still a sandwich purpose in my house today!).  Montague’s fellow players started asking for Sandwich’s …and the rest is sandwich history!

The Unconventional Sandwich posts explore a variety of sandwich condiments and toppings, twists on old favorites, and traditional sandwiches with our own unique flare.  From breakfast to dessert, there isn’t anything we can’t try to sandwich.

Pizza Bagels:

I'm 99% sure I can't count this as an Unconventional Sandwich, or even a as a recipe.  But, it's yummy, cheaper than frozen pizza bagels, and so easy it's ridiculous.  I love recipes like that :)  Tasty, cheap, and ridiculously easy.

What you'll need:

Pizza Bagels:

Pizza Sauce
Cheese
Favorite Pizza toppings
Bagels (I use Bagel thins)
(* I use a pinch of onion salt, garlic powder, crushed red pepper, and Italian seasoning as a finisher..it's kind of a signature)

First, preheat your oven to 350.

Place your bagel halves (cut side up) on a cookie sheet. Spread a thin layer of pizza sauce over the bagels. Top with mozzarella cheese and pizza toppings.

Bake for 8-10 minutes, or until heated through. Apparently I don't have a final product picture for you--sorry about that. However, it does look just like the picture above, except the cheese is melted  :)

After you remove your bagels from the oven, you can top with my spice additions: a pinch of onion salt, garlic powder, crushed red pepper, and Italian seasoning.

The Unconventional Sandwich: Hammies

The Unconventional Sandwich

sand·wich noun

1 a : two or more slices of bread or a split roll having a filling in between

    b : one slice of bread covered with food

sandwich verb

: to make into or as if into a sandwich; especially : to insert or enclose between usually two things of another quality or character

Ahh…the Sandwich.  Although they existed long before they were called sandwiches, John Montague, the fourth earl of Sandwich, is credited with naming the tasty invention. Montague, a heavy card player, held his cards in one hand and cheese and meat between slices of bread in the other (This is still a sandwich purpose in my house today!).  Montague’s fellow players started asking for Sandwich’s …and the rest is sandwich history!

The Unconventional Sandwich posts explore a variety of sandwich condiments and toppings, twists on old favorites, and traditional sandwiches with our own unique flare.  From breakfast to dessert, there isn’t anything we can’t try to sandwich.

Hammies

One of my new obsessions is Philadelphia Cooking Crèmes.  This is a recipe I found from Taste of Home after searching for recipes using these crèmes. Although they may be a little on the conventional side, these sandwiches are super easy, incredibly tasty, and can feed a whole crew. I have several other recipes to try with different flavors of the crèmes, so I’m sure you’ll see them as an ingredient in the future.

What you’ll need:

Hammies:

12 Dinner Rolls (Hawaiian Rolls or bakery rolls work)

1 lb. Black Forest Ham (thin sliced)

12 oz Swiss Cheese (sliced)  (You could use any cheese that would melt well)

1 tub Philadelphia Cooking Crème (I’ve used “Chive and Onion” and “Italian Cheese and Herb”; You can use whichever you think you would like best)

½ cup butter, melted

1/4 cup grated Parmesan cheese

1 Tbsp. Worcestershire sauce

1 ½ tsp. dried minced onion

(I usually half the recipe and only make 6 sandwiches)

Arrange the bottoms of your rolls in a greased, 9 x13 baking dish. Layer with ham and then cheese.

Spread the top of each roll with your crème of choice and place on top of the sandwiches.

In a small bowl, combine the melted butter, Parmesan cheese, Worcestershire sauce, and minced onion. Pour this over your sandwiches.

Cover with aluminum foil and let stand for 20 minutes (sometimes I only wait 10 minutes. Try to wait the 20 minutes if you can, but speaking from experience--it's okay to cheat).

Leave cover on and bake at 350 for 20 minutes.

Remove from oven and enjoy!

The Unconventional Sandwich: PB&H Bagels

The Unconventional Sandwich

sand·wich noun

1 a : two or more slices of bread or a split roll having a filling in between

    b : one slice of bread covered with food

sandwich verb

: to make into or as if into a sandwich; especially : to insert or enclose between usually two things of another quality or character

Ahh…the Sandwich.  Although they existed long before they were called sandwiches, John Montague, the fourth earl of Sandwich, is credited with naming the tasty invention. Montague, a heavy card player, held his cards in one hand and cheese and meat between slices of bread in the other (This is still a sandwich purpose in my house today!).  Montague’s fellow players started asking for Sandwich’s …and the rest is sandwich history!

The Unconventional Sandwich posts explore a variety of sandwich condiments and toppings, twists on old favorites, and traditional sandwiches with our own unique flare.  From breakfast to dessert, there isn’t anything we can’t try to sandwich.

PB&H Bagels

I love peanut butter, banana, and honey on a warm, toasted bagel.  It’s one of my favorite sandwiches.  My fondness of this concoction began while studying abroad at Harlaxton.  Don’t get me wrong—England does have some great grub. Fish and Chips. Shepherd’s Pie. The list goes on. But the refectory at Harlaxton College, well, let’s just say there were good days and bad days.  On bad days, I would eat this yummy sandwich and it wasn’t such a bad day after all.  

What you’ll need:

PB&H Bagels:

Peanut Butter

1 Banana

Honey

Bagel (I use original bagel thins)

First, turn your oven on broil and toast your bagels. While the bagels are toasting, slice your banana.

After your bagels are golden brown, remove from the oven and spread bottom half of bagel with peanut butter.

Layer the banana slices on top of the peanut butter.

Squirt one skinny line of honey around the bagel on top of the banana slices. Place the top of the bagel and form your sandwich.

There you have it. PB&H Bagel. Enjoy!