When I was a freshman at Penn State, there was a little eatery right across the street from campus called Beekman’s Bagel Deli.

I was a vegetarian in those days, and I loved going to Beekman’s for a cream cheese, hummus, and veggie sandwich. The last step of the sandwich-making process involved steaming the sandwich to heat it without wilting the veggies.

Oh my. I have wonderful memories of Beekman’s Bagel Deli.

Except that it disappeared over the summer before my junior year. I was heartbroken.

And then, during my senior year, I saw Beekman’s Bagel Deli had not closed at all. It had simply moved to Columbus, Ohio. The menu was the same, the people were the same, and the bagels were steamed.

I was so happy that I considered transferring to Ohio State.

No, I didn’t. Not even for a moment. I’m a Nittany Lion through and through.

Chef Jill Houk shared another wonderful recipe with me, and it reminded me of my favorite sandwich from Beekman’s. I doctored it to be more like the original, and it is delicious.

I’m going to experiment with my vegetable steamer and see if I can recreate the Beekman’s steaming process.

I can’t help it. I’m obsessed.

Mediterranean Veggie Sandwich

• 1 Sara Lee Soft & Smooth 100% Whole Wheat Mini Bagel, split in half
• 1/4 cup prepared hummus
• 1 tablespoon low fat cream cheese
• 4 thin slices cucumber, salted for 10 minutes and patted dry
• 4 thin slices roasted red peppers (jarred), patted dry
• 1 slice mozzarella cheese
• 1/4 cup Alfalfa Sprouts
• 1/4 cup shredded raw carrots

1. Spoon hummus onto lower half of bagel. Spread cream cheese on the other half.
2. Top with cucumber and red pepper slices, followed by cheese, alfalfa sprouts, and carrots.

I received Sara Lee Soft & Smooth Mini Bagels to try out before writing about them.

Happily submitted to Real Food Wednesday, What’s Cooking Wednesday, Ultimate Recipe Swap, Friday Feasts, Foodie Friday, Favorite Ingredient Friday, and Food on Friday

Photo courtesy of norwichnuts on Flickr