Pressed Bagel Sandwich

• 3 ounces low-fat cream cheese, softened
• 2 teaspoons chopped capers
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh dill
• 2 whole-grain bagels, unsliced
• 4 ounces smoked salmon, thinly sliced
• 2 large slices tomato
• 1/4 red onion, thinly sliced
• Sliced cucumber

1. Mix together the cream cheese, capers, chives and dill in a small bowl.
2. Set aside.
3. Cut a thin slice away from the top and bottom of each bagel using a serrated knife, and then slice the bagels in half horizontally (reserve bagel scraps for another purpose, such as homemade breadcrumbs).
4. Assemble the sandwiches by spreading each bagel half with 2 teaspoons of the cream cheese mixture.
5. Top with the smoked salmon, tomatoes, onions and cucumbers.
6. Transfer the sandwiches to a panini press or a nonstick skillet and cook until the bagels are toasted on each side.

lowfat cream cheese, capers, fresh chives, dill, salmon, tomato, red onion, cucumber

Taken from www.foodnetwork.com/recipes/bobby-deen/pressed-bagel-sandwich-recipe.html (may not work)