Updated: Jan 21
Definitely worth making bagels for, but also a great way to use leftovers.
Sandwiches almost seemed off limits on the keto way of eating. Sometimes, though, you really just need a sandwich! Well, I was having one of those days. I had made bagels to have bagels and lox for breakfast one morning and I had a few to spare. I decided it was time to make a sandwich. I experimented with a few different kinds, but decided this was one of my favorites. My husband did, too. He LOVES BLTs and obviously hadn’t had one in quite some time, given our new way of eating. Hence, the birth of the BLT bagel.
Have your bagel and eat it, too.
Make your BLT however you prefer. These are my favorite toppings:
Spicy Brown Mustard
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with foil (you can use a silicone liner, but with bacon I prefer the easier clean up of foil). Line bacon in a single layer on prepared pan.
Bake for 10 minutes. Flip bacon and bake another 10-12 minutes, until desired crispiness is achieved. Move bacon to a paper towel-lined plate.
After the bagels have cooled (I used day old bagels), simply slice and top with preferred toppings. I like thick-sliced tomato, extra crispy bacon and spinach. I also really like the flavor combination of mayonnaise and spicy brown mustard on this sandwich. You could also layer with sliced cheese.
Serve with pork rinds, cottage cheese or any other low carb sides.
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