In New York City you will find open-face bagel sandwiches at every Jewish and non-Jewish deli, but they will be made with salmon lox or whitefish salad. I love both, and lord knows that being a native New Yorker and Jewish, I have eaten a thousand of them. But there’s a new version in town, and it contains tuna bacon instead.
Put the bagel on a flat surface, cut-side up. Spread each half with the cream cheese, then add a slice of tomato, some onion, capers, green onions, and tuna bacon to each. If you’d like, add a slice of crispy bacon for good measure. Eat!
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