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
  1. Measure and set the cream cheese on the countertop to warm up to room temperature.

  1. Place the chopped dates, nuts and cream cheese into a small mixing bowl. Blend well.

  2. Toast the bagels

  1. 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

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