Fresh Veggie Bagel Sandwich

Fresh Veggie Bagel Sandwich

Annie 4

"This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!"

Ingredients 15 m {{adjustedServings}} servings 331 cals

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1068 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
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Reviews 49

  1. 70 Ratings


This one has all the right moves. For more calories and the "good kind" of fat, add sliced avocado or hummus!


Awesome! This was perfect for a quick and healthy lunch! I LOVE tomatoes from the garden and this was a great way to use them up. I lightly toasted my bagel first and added a little kosher salt to my tomatoes along with a bit of cracked black pepper. I mixed the mustard with a bit of light mayo to make it smooth and creamy. I left out the sprouts and instead opted for a sprinkling of light feta cheese. No matter what you do with this your belly is in for a real treat!


This is definitely healthy! To keep me going all afternoon it needs a little fat and protein, so I like to cut the veggies roughly, mix in a tablespoon of grated cheddar and add some fat-free salad dressing (ranch or thousand island). It's like a salad on a bagel and I'm not hungry as soon this way.