bagel melts

mmmMMMmmm…bagel melts.  Pretty sure no better breakfast exists in the world.  Someone once asked me what my favourite sandwich is and I couldn’t answer but come to think of it the bagel melt must be it.  So it’s not really a really real sandwich.  All good by me.  It’s close enough in my books and consists of three loves of mine; breads, fresh vegies and, of course, cheese.  This one’s made with an everything bagel, roma tomatoes, dill, black pepper and mild but wonderfully melty marble cheese but they can be made with just about every flavour combination.  Try cinnamon raisin bagels with apple slices and mozzarella or provolone.  Or sesame bagels with roasted eggplant, red pepper slices and goat cheese.  One would have to try very hard to do any wrong with these…you can even nuke ’em!  That said, I strongly suggest the oven method – just slip them onto a broiling pan (I slipped mine onto the pizza stone currently occupying the oven) then into a 450 degree oven.  Once in turn on the broiler and leave the oven door open a smidge, not to keep the broiler for turning off (the bagels aren’t likely to be in there for that long) but because the cheese will go golden brown (which is when you want to take it out) very quickly and having the door open tends to make one acutely aware of the fact that there’s stuff going on in there they need to not forget.

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