This southwest sandwich recipe was a staple during my childhood until food allergies developed and then it was slowly forgotten. Food allergies have been affecting my family for long enough that I’ve gotten to see how not only have the options for dairy and gluten-free have grown but also how much better what is available now tastes. Some of the first trials over a decade ago were TERRIBLE on a level that made us completely give up on ‘substitutes’ until recently. Trader Joe’s has some incredible gluten-free bagels and that discovery allowed me to bring this recipe back and it’s just as tasty as I remember!
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-3 Bagels (like I said above Trader Joe’s has a great gluten-free option)
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
-1/3 cup sour cream (Tofutti Sour Supreme is my preferred dairy-free choice)
-1/2 cup mayonnaise
-12 slices turkey lunch meat
-2 medium tomatoes, sliced
-1 can chopped olives, drained (optional)
-shredded cheese (optional)
1. Pre-heat oven to 350°
2. Place bagels on a baking sheet
3. In a bowl, mix together chili powder, cumin, mayonnaise, and sour cream.
4. Spread mayonnaise mixture over each bagel
5. Top with 2 slices turkey lunch meat and 1 slice tomato
6. Add any other topping (cheese, avocado, olive, etc.)
7. Bake for 12-15 minutes until cheese is slightly melted and/or bagel is slightly crispy
A spatula works well to get the sandwich off of the cooking sheet and then it’s best to eat with a knife and fork! Using your hands can get really messy.
As you can see from the batch I made, my family has different preferences for toppings (I’m firmly in the no avocado group) but it’s really easy to customize so it’s not a big hassle to make everyone happy. You can also use whatever kind of cheese you want to sprinkle on top but I haven’t found a dairy-free one that I like so I skip over that part. I used to think I was really easy-going as an eater but I’m now embracing the fact that I’m pretty picky! Luckily it’s about things that are easy to work around..for now lol
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