Smoked Salmon Bagel Sandwich
WHAT YOU NEED
- 1 red bell pepper
- 3/4 cup Cacique® Crema Mexicana Agria
- 2 teaspoons fresh chopped chives
- 1 teaspoon garlic salt
- 4 ounces smoked salmon
- Ranchero® Queso Fresco slices
- 1 tomato cut into thin half slices
- Fresh basil leaves
HOW TO MAKE IT
- Roast bell pepper over medium heat on a nonstick pan for 15-20 minutes turning every 4-5 minutes until skin is mostly charred. Place in bowl, cover with plastic wrap to steam 10 more minutes. Remove stem, seeds, and charred skin. Chop into smaller pieces. Blend with a hand blender until smooth. Add crema, chives, and garlic salt. Blend with hand blender again until smooth.
- Build sandwich starting with a dollop of the red pepper crema on toasted bagel slices, followed by remaining ingredients in layers.
