LEVEL 2 — TOASTER AND MICROWAVE

BAGEL AND LOX

Biting into a soft, chewy bagel in the morning is the ultimate delight. Smear on some cream cheese, add some lox, salty capers, tomato, and red onion, and you’ve got yourself a real breakfast sandwich! You can serve this sandwich open-faced, as is traditional, or put the top on if you prefer your bagel and lox with a lid. Feeling extra hungry? Use both halves of the bagel as their own individual sandwiches.

SANDWICH FACTS

• Lox came to the U.S. from the Scandinavians, who discovered how to preserve salmon in saltwater brine.
• LOX = cured salmon (different than smoked salmon)
• Lox comes from the Yiddish word for salmon — laks. In Scotland and Scandinavian countries it’s often called “gravlax.”
• Bagels are Polish in origin. The first known mention was in 1610, in a Jewish community in Krakow, Poland.
• Bagels are also similar to bread that was sold along the old silk route in China.
• Lender’s Bagels, which has been around since 1927, takes frozen and prepackaged bagels mainstream, making them readily accessible to Americans everywhere in the 1970s.

BETWEEN THE BREAD

VARIATIONS

Try a BLA (Bacon, Lox, and Avocado).