Best Gold Label Switzerland Swissandreg And Bacon Bagel Recipes

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SMOKED SALMON AND HERB CREAM CHEESE BAGELS



Smoked Salmon and Herb Cream Cheese Bagels image

Provided by Ina Garten

Categories     main-dish

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 tablespoon milk
Pinch of kosher salt
2 bagels
3 slices smoked salmon

Steps:

  • Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
  • Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve.

JALAPENO CHEDDAR BAGEL



Jalapeno Cheddar Bagel image

Provided by Food Network

Categories     main-dish

Time 12h15m

Yield 4 to 5 dozen

Number Of Ingredients 8

12 1/2 pounds bleached, bromated high-gluten flour, such as Balancer
6 ounces sugar
3 ounces salt
1 ounce yeast
14 cups water
2 pounds jalapenos, sliced
28 ounces Cheddar, shredded
Nonstick cooking spray

Steps:

  • Place the flour, sugar, salt, yeast and water in the bowl of a large mixer fitted with a dough hook. Mix on low speed for about 10 minutes. Add the jalapenos and mix for approximately 5 minutes more. Add the Cheddar and mix for 2 to 3 minutes. (Be sure to leave cheese visible throughout the dough.) Form small strips of dough into bagels. (See YouTube for many examples.) Let the dough proof for 1 to 3 hours, then refrigerate overnight. (To test the proofing before you refrigerate the dough, place a small piece in hot water; if it begins to float, it's ready.)
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and grease the parchment paper with cooking spray. Bring a large pot of water to a boil.
  • Boil the bagels for 1 to 2 minutes. Remove the bagels from the water and place them on the prepared baking sheet. Bake until golden tan, about 20 minutes.

BACON, EGG AND CHEESE BAGELS



Bacon, Egg and Cheese Bagels image

Provided by Molly Yeh

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

24 slices thick-cut bacon
1/2 cup sambal oelek
1 tablespoon (14 grams) unsalted butter, melted
2 tablespoons (16 grams) all-purpose flour
1 cup whole milk
10 large eggs
2 teaspoons kosher salt
Freshly ground black pepper
3 scallions, chopped
4 ounces cream cheese, cut into small cubes, at room temperature
Flakey salt, to taste
8 sesame bagels, split, store-bought or recipe follows
16 slices American cheese
Ketchup, and hot sauce for serving, optional
6 cups (762 grams) high-gluten flour, plus more for dusting
2 tablespoons (25 grams) brown sugar
1 tablespoon kosher salt
2 teaspoons instant yeast
2 cups (474 grams) warm water (105 to 110 degrees F)
2 tablespoons (42 grams) barley malt syrup or powder
Oil, for the bowl and baking sheets
1 tablespoon baking soda
1 large egg white, beaten
3 tablespoons untoasted sesame seeds
Kosher salt

Steps:

  • Place two oven racks in the middle positions. Preheat the oven to 375 degrees F.
  • Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil.
  • For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside.
  • Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8.
  • To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish.
  • In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
  • Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
  • Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F.
  • Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water.
  • Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets.
  • Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy!

CANADIAN BACON BAGEL SANDWICHES



Canadian Bacon Bagel Sandwiches image

In the mood for a grab-and-go breakfast? Try this canadian bacon bagel sandwich for a filling meal that couldn't be easier to assemble.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 10m

Yield 2

Number Of Ingredients 6

4 teaspoons spicy brown or country-style Dijon mustard
2 everything-flavored thin bagels
2 slices (1 oz each) Canadian bacon (from 6-oz package)
2 large slices tomato
1/2 cup loosely packed fresh spinach leaves
2 thin slices (2/3 oz each) reduced-fat Swiss cheese

Steps:

  • Heat contact grill or panini maker for 5 minutes. Spread 1 teaspoon mustard on cut sides of each bagel. On bagel bottoms, place 1 slice Canadian bacon, 1 slice tomato, 1/4 cup spinach and 1 slice cheese. Cover with bagel tops.
  • Place sandwiches on grill. Close grill, pressing down lightly; cook 2 to 3 minutes or until sandwiches are hot and cheese is melted. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 16 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 4 g, TransFat 0 g

GOLD LABEL SWITZERLAND SWISSANDREG; GRILLED CHEESE



Gold Label Switzerland Swissandreg; Grilled Cheese image

Provided by Food Network

Time 5m

Yield 1 Serving

Number Of Ingredients 5

2 slices Country white bread
2 tablespoons Boar's Head Pepperhouse Gourmaise¿
4 slices Boar's Head Gold Label Switzerland Swiss® Cheese
½ cup Caramelized onions
1 tablespoon Butter, softened

Steps:

  • Spread Gourmaise on each side of bread. Layer two slices of cheese, followed by onions and last two slices of cheese. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden brown and cheese is melted. Cut in half and serve warm.

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