Ingredients:

  • 1 whole-grain bagel (approx. 90g)
  • 4 oz lean oven-roasted turkey breast, thinly sliced
  • 1 slice (20g) low-moisture part-skim mozzarella
  • 2 tbsp basil pesto
  • 1 tsp fresh lemon juice
  • 1/2 cup baby spinach
  • 2 slices vine-ripened tomato
  • 2 thin slices red onion

Instructions:

  1. Slice the bagel in half horizontally and toast the halves until the edges are golden brown and the center is warm.
  2. In a small bowl, whisk the lemon juice into the pesto to thin it slightly.
  3. Spread 1 tbsp of the pesto mixture evenly across the bottom half of the toasted bagel.
  4. Layer the turkey slices on top of the pesto by folding them to create height, then place the mozzarella slice over the turkey.
  5. Place the open-faced bottom half under a broiler for 60–90 seconds until the cheese is bubbling and translucent.
  6. Layer the red onion, tomato slices, and baby spinach over the melted cheese.
  7. Spread the remaining 1 tbsp of pesto on the top bagel half and press firmly to close the sandwich.