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Classic Bagel and Lox


This beloved deli sandwich is a classic for a reason.

The Gourmandize Team

Savory smoked salmon combines perfectly with rich cream cheese, briny capers, crispy red onions and fresh dill, for a sandwich that is uniquely flavorful and satisfying. While it's usually served open-faced, we like to enjoy it with both bagel halves.

Rate this recipe 4.8/5 (36 Votes)


  • 4 everything bagels, sliced in half and toasted
  • 1/2 cup cream cheese
  • 16-20 small pieces of lox
  • 4 tsp capers
  • 4 tsp finely diced red onion
  • 2 tsp fresh dill


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cost Average budget


Step 1

Evenly spread the cream cheese across each bottom bagel half.

Step 2

Top with about 4-5 slices of lox per bagel.

Step 3

Top each bagel with 1 tsp capers, 1 tsp red onion and 1/2 tsp fresh dill.

Step 4

Serve immediately.


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  • 4 slices of bread
  • 4 slices of ham
  • 6 cherry tomatoes
  • Mozzarella cheese
  • Flour
  • Egg yolk
  • Breadcrumbs


  1. Preheat the oven to 350°F.
  2. On a large piece of plastic wrap, press one slice of bread flat with a rolling pin.
  3. Add one slice of ham, cherry tomatoes, and mozzarella cheese.
  4. Take the four corners of the bread, pull them in towards the center, pinch them together so that the bread maintains the shape.
  5. Envelope the bread in the plastic wrap. Gather and twist the ends on top to seal the sandwich dumpling.
  6. Repeat this step with the other slices of bread.
  7. Refrigerate.
  8. Remove the bread balls from the fridge and roll each one in flour, then egg yolk, then breadcrumbs.
  9. Bake for 15 minutes.
  10. Serve alone or with dipping sauces of your choice.

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