Pear Apple Cheddar Caramelized Onion Grilled Cheese Bagel Sandwich
This grilled cheese bagel sandwich layers cheddar cheese, caramelized onions, sliced pear and apple, arugula, and a sunny side up egg on toasted everything bagels. The rich sweetness of slow-cooked onions complements the mild sharp cheddar and fresh, crisp fruit slices. The bagel provides a chewy, toasted bread base, while the egg adds creaminess and protein, making a balanced and hearty sandwich.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion thinly sliced, large
- 2 arugula heaping handfuls
- 2 egg sunnyside up
- 2 everything bagels toasted, I used gluten-free
- 4 lices cheddar cheese or cheese of choice
- 1/2 apple sliced (I used an Envy apple, ripe
- 1/2 pear cored and sliced, ripe, Bosc variety
- 4 tablespoons fig preserves
Instructions
- Heat the oil in a large skillet over medium-high. Add the sliced onion and saute, stirring occasionally, until onions begin to sweat and turn translucent, about 8 minutes. Sprinkle liberally with sea salt, reduce heat to medium-low, and continue cooking, stirring occasionally, until onions are golden-brown and caramelized, about 45 minutes more.
- Preheat the oven to the high broil setting.
- Slice the bagels in half and place them on a baking sheet. Toast on the top shelf of the oven under the broiler until golden-brown, about 1 minute. Remove bagels from the oven and add a slice of cheddar on all four slices of bagel. Place back in the hot oven until melted, about 1 to 2 minutes.
- Smear 1 tablespoon of fig preserves over each cheesy bagel slice.
- Top the bagel bottoms with wilted arugula, sliced apple, pear, caramelized onions, and a sunny side up egg. Place the bagel tops on top, slice in half and serve.
Nutrition Information
Nutrition Facts
Serving: 2 bagel sandwiches
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 1of 2 | |
| Calories | 433kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.