Food Writer: Carolyn Cashen
I have fallen in love with these sandwiches. I’ve become addicted. This is my own concoction that I made up on the spot when my grocery store didn’t have the ingredients for “California Chicken Crunch Sandwiches”, which calls for dried figs and candied ginger. I added the dates and eliminated the chicken. And I reduced the amount of chopped peanuts from 1/4 cup to reduce the calories. This, for some reason, strangely, tastes like a peanut butter and jam sandwich. Yumm!
It makes a healthier version of a cream cheese bagel.
- Serves: 2 complete lunches
- 1/4 cup low-fat cream cheese, room temperature
- 1/3 cup dried dates, chopped
- 1/4 cup chopped peanuts or pecans
- 2 multi-grain bagels
Measure and set the cream cheese on the countertop to warm up to room temperature.
Place the chopped dates, nuts and cream cheese into a small mixing bowl. Blend well.
Toast the bagels
Spread the sandwich filling over the bottom of the 2 halves of bagels. Sandwich with the top halves. Slice each bagel in half.
Calories: 415 per sandwich