These fall flavors layer on an open-faced bagel to make a meatless sandwich for breakfast or lunch. Add deli turkey or ham if you want a more filling sandwich.

Source: Midwest Living


Recipe Summary

30 mins
2 hrs
5 mins
2 hrs 35 mins


Ingredient Checklist


For glaze:
  • In a small saucepan, combine apple jelly, chives, lemon juice, pumpkin pie spice and cayenne pepper. Heat and stir over medium heat until bubbly. Remove from heat; set aside to cool slightly.

For apples:
  • Core apples and cut crosswise into 1/4-inch-thick rings. Toss apple slices with glaze. Set aside.

For a charcoal grill:
  • Grill apple slices on the lightly greased rack of an uncovered grill directly over medium coals for 5 to 6 minutes or until tender, turning once. (For gas grill: Preheat grill. Reduce heat to medium. Place apple slices on lightly greased grill rack over heat. Cover and grill as above.)

  • Place bagels, cut side down, next to apple slices the last 2 minutes of grilling or until toasted.

  • To serve, spread desired amount of the Pumpkin Cream Cheese on the toasted sides of each bagel. Sprinkle with pecans or walnuts and top with the apple slices. Makes 8 servings.

To tote

Before leaving home, place apples and glaze in a storage container with tight-fitting lid. Or, place apple slices with glaze on the unheated rack of a broiler pan and broil 4 to 5 inches from heat for 5 to 6 minutes or until lightly browned and just tender. Apple slices can then be wrapped in foil to tote. Bagel halves can be toasted in a toaster or by placing cut side up on the rack of a broiler pan and broiling 1 to 2 minutes or until lightly toasted. Place bagel halves in a covered storage container to tote.

Nutrition Facts

304 calories; fat 15g; cholesterol 31mg; carbohydrates 37g; insoluble fiber 3g; protein 7g; sodium 278mg.