Somebody at work brought salt bagels and honey rosemary cream cheese from Bagelsaurus for a breakfast party and I couldn’t get over this signature combo. I loved the woodsy but sweet cream cheese with a salty bagel. I knew I had to have it again before I’d get to Bagelsaurus, so I made some for a sandwich! I wanted pretzel rolls but ended up with some quality sourdough. I used the rest of the honey rosemary cream cheese for breakfasts and will totally make some again.
I like BLTs to be in that order. This one got an exception, but I normally feel quite strongly about this. Lettuce in the middle is tricky to photograph so I ventured to this BTL. Do as you wish. Does it matter to you? Don’t worry- I still like you even if you don’t care the order. 🙂
Also, about half my greens are basil for a little summery kick to this.
Honey Rosemary Cream Cheese & BLTs (for 2)
1/4 cup cream cheese (I used whipped, or regular works too)
2-3 sprigs of fresh rosemary
2 teaspoons honey
~2-3 strips of bacon per sandwich, cut in halves
Finely chop the rosemary. Mix up the cream cheese, rosemary, and honey.
Refrigerate until serving – keeps in the refrigerator for ~1 week.
Pan fry the bacon until crisp, then drain on paper towels.
Slice the tomato & chop the greens, if needed.
Generously spread the cream cheese on to the insides of the bread and build the sandwiches.
Slice & enjoy!
I really loved this combo. I almost added avocado but it wasn’t quite ready. Add a fried egg and serve on a bagel for a really magical experience! I liked the cream cheese here instead of any cheese on the BLT. How amazing would it be on a pretzel roll or salt bagel? That’ll be next for me!
The cream cheese was really easy and could easily be mixed up in advance. It would be a really fun to serve with local bagels for house guests or to bring as a hostess gift! I only made a bit but you could make a little or a ton!