Toasted bagels layered with Thai peanut sauce, veggies, and cheese for a flavorful vegetarian fusion meal.
# What You’ll Need:
→ Bagels
01 - 4 whole wheat or plain bagels, split horizontally
→ Peanut Sauce
02 - 1/3 cup creamy peanut butter
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 to 2 tablespoons warm water, as needed for thinning
08 - 1 teaspoon sriracha or chili garlic sauce, optional
→ Vegetables
09 - 1/2 cup shredded carrot
10 - 1/2 cup thinly sliced red bell pepper
11 - 1/2 cup thinly sliced cucumber, seeds removed
12 - 1/4 cup thinly sliced red onion
13 - 1/2 cup bean sprouts
14 - 1/4 cup chopped fresh cilantro
→ Cheese
15 - 1 cup shredded mozzarella cheese
16 - 1/4 cup shredded Monterey Jack or cheddar cheese, optional
→ Toppings
17 - 2 tablespoons chopped roasted peanuts
18 - 1 tablespoon sliced green onion
19 - Lime wedges, for serving
# How-To:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha in a bowl. Whisk thoroughly and adjust consistency with warm water until smooth and spreadable.
03 - Place split bagel halves, cut side up, on the parchment-lined baking sheet.
04 - Generously spread the prepared peanut sauce onto each bagel half.
05 - Sprinkle shredded mozzarella and Monterey Jack cheese evenly over the sauce.
06 - Top with carrot, red bell pepper, cucumber, red onion, and bean sprouts, distributed evenly across each half.
07 - Transfer baking sheet to oven and bake for 10 minutes, until cheese is melted and bagel edges are golden.
08 - Remove from oven. Top each bagel half with fresh cilantro, roasted peanuts, and sliced green onion. Serve warm with lime wedges.
