Nicoise Bagelwiches with Blistered Garlic Green Beans.

Desperately trying to make nicoise bagels a thing.

Hello hello! I have your lunch today. It’s dreamy. Easy. Crave worthy.

Loaded with tons of flavor (…and ingredients, oops), these nicoise bagels are going to become your new go-to. If you’re anything like me, you’ll want one every weekend until your next favorite brunch comes along!

If you love all the flavors of a nicoise salad, then you will LOVE this bagel. The only thing really missing from trashed up version of the classic? The potatoes. And while I love potatoes, I didn’t necessarily think I should layer them on top of a bagel. I just returned from a carbcation, after all.

So the bagel kind of replaces our potatoes, which I realize may be horrifying for you nicoise purists. However, if you’re a nicoise purist? You probably don’t want to put all the ingredients on a bagel anyway and I’m sure you X-ed out of this website four minutes ago. 

Last summer, I made these avocado heirloom tomato bagelwiches and while the combo is so utterly simple, it’s one that I find myself craving and thinking about it. Especially in August when our tomatoes are juicy, sweet and downright incredible. 

This time around, I kept the tomatoes, add smoked salmon, drizzled on a lemon herb vinaigrette of sorts, topped it with pickled onions, microgreens and a soft boiled egg. But my favorite part? The blistered garlic green beans.

OH MY GOSH.

Yes, I realize I’m in a very heavy green bean phase right now but these take the sandwich over the top. So does the egg, which you could fry instead if you wish.

And I even put chopped olives on this loaded bagel. And capers! If you’d like, you could use an olive tapenade (like this one) to make less of a mess. I’m just very pro olives/capers/all things briney so I could not leave those off. 

I love the smoked salmon here because it just GOES with a bagel. I barely even want a bagel unless it includes smoked salmon and I can’t imagine this sandwich without it. If you’re not into that, you could do tuna or even the veggies on their own. 

Are you craving this yet?! Making a list of ingredients in the notes app on your phone?! Running to the store, like literally running?

It keeps getting better. Plus, there are so many veggies! It’s total health food right here. 

Another option is to serve or eat this open-faced. You could make mini open-faced nicoise bagelwiches for a brunch party or even as an appetizer of sorts for dinner. Everything right there, on the bagel. 

Or you could serve it on a platter like I show above so everyone can make their own. For instance, Eddie would most definitely leave the olives off of his sandwich. So many options for everyone! 

Or just for you… like, today. For lunch. Do it.

Nicoise Bagels

Nicoise Bagelwiches

Yield: 2 to 4, is easily multiplied

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

These nicoise bagels are a spin on my favorite salad! Loaded with smoked salmon, blistered green beans and tons of goodness. They are delish!

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5 from 3 votes

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Ingredients

vinaigrette

• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1/3 cup extra virgin olive oil
• pinch of salt
• freshly cracked black pepper
• 1 tablespoon fresh chopped herbs (chives, basil, etc)

bagels

• ½ pound fresh green beans
• 2 large eggs
• 2 bagels, sliced and toasted
• 4 ounces smoked salmon
• 1 heirloom tomato, sliced
• pickled onions, for serving
• 1 handful arugula micro greens, or your greens of choice
• 2 tablespoons chopped nicoise or kalamata olives
• 2 tablespoons capers
• a bunch of fresh herbs

Instructions 

To make the green beans:

• preheat your grill to about 400 degrees Place the green beans in a bowl and toss them with a drizzle of olive oil, a pinch of salt, pepper and garlic powder. Place the green beans on the grill (I put mine on directly, but you can use a grill pan or foiand grill, turning often. Grill for 4 to 5 minutes, until the beans are blistered and slightly charred.

To make the soft boiled eggs:

• heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place them in an ice bath. Let cool completely before peeling. Slice to serve.

To make the vinaigrette:

• In a bowl, whisk together the lemon juice and mustard. Whisk in the oil until the dressing is emulsified. Add a pinch of salt and pepper along with the herbs. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!

To assemble the bagelwiches:

• Drizzle some of the vinaigrette on both cut-sides of the bagel. Top one side with a slice of tomato (and a pinch of salt and pepper), some smoked salmon, the green beans, pickled onions, olives and capers. Add on a handful of of microgreens. Top with half of a soft boiled egg and a pinch of salt and pepper. Top it with the other bagel half.

A quick note:

• everyone loves their sandwiches different. Some people like them loaded with lots of each ingredient, some want a single layer of each ingredient. Consider this when reading the recipe and if you are serving people who enjoy really thick, loaded sandwiches (like Eddie, who would want all the salmon for his sandwich!), you may want to double a few of the ingredients above.

Course: Sandwich

Cuisine: American

Author: How Sweet Eats

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This makes my planned lunch today very sad.