Grilled Sesame Bagel with Cheese Olives and Tomato

Introduction

A sesame bagel loaded with labneh, sliced mozzarella, olives, corn, tomato, onion, ketchup, and Thousand Island turns into a hot pressed sandwich in about 2 minutes on the grill. You get a medium-dark, crisp exterior and a melted center, with the tomato and onion keeping it from feeling too heavy. It fits best as a fast lunch, late snack, or single-serving meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 1

Ingredients

• 1 or more slices of bagel with sesame seeds, sized to fit your grill
• Labneh
• Sliced mozzarella
• Sliced green olives
• Corn
• 1 sliced tomato
• 1 sliced onion
• Ketchup
• Thousand Island dressing

Instructions

1. Cut the bagel in half.
2. Spread the labneh on the half bagel.
3. Cover with several slices of mozzarella.
4. Add the corn and the sliced green olives.
5. Add several tomato slices and onion slices.
6. Pour ketchup and Thousand Island dressing on top.
7. Cover the bagel with the other half of the bagel.
8. Pour more Thousand Island dressing on top of the bagel and put it onto the grill.
9. Activate the grill.
10. Remove the bagel when all the cheese has melted and the outside is medium-dark brown and crispy, about 2 minutes.
11. Eat immediately, served with any combination of sliced tomatoes, sliced cucumber, and/or pickles.

Variations

• Replace the sliced green olives with sliced black olives if you want a milder, less sharp briny flavor.
• Use a plain bagel instead of a sesame bagel for a softer, less nutty base that lets the fillings stand out more.
• Reduce the ketchup and add a little more Thousand Island dressing if you want the sandwich less sweet and a bit tangier.
• Add the tomato slices after grilling instead of before if you want a crisper bagel and less moisture in the center.
• Increase the onion slightly if you want more bite and a stronger savory edge against the melted cheese.

Tips for Success

• Drain the corn and sliced olives well before adding them so the bagel crisps instead of steaming.
• Slice the tomato and onion thinly so they heat through in the short grill time.
• Keep the labneh in an even layer all the way to the edges so each bite stays balanced.
• Don’t overdo the Thousand Island dressing on top; too much can drip, burn, and slow browning.
• Pull the bagel when the outside is medium-dark brown and the cheese is fully melted, not just softened.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 1 day. The bagel softens quickly because of the tomato, onion, and dressings, so this is best eaten right after grilling.

Do not freeze it; the texture turns soggy once thawed. To reheat, use a grill pan, skillet, or toaster oven until the outside crisps again and the cheese is warmed through, about 2 to 4 minutes. A microwave will heat it, but the bagel will stay soft.

FAQ

Can you make this without a grill?

Yes. A skillet with light pressure, a grill pan, or a panini press will do the same job.

What kind of corn works best?

Canned corn or thawed frozen corn works well. Just make sure it’s drained so the filling doesn’t get watery.

Can you use another cheese?

Yes. Any spreadable tangy cheese in place of labneh and any sliced cheese that melts well in place of mozzarella will work, but the saltiness and texture will change.

Why is the bagel browning before the cheese melts?

Your grill is likely too hot or the fillings are too cold. Lower the heat slightly or let the cheese sit out for a few minutes before assembling.