Pastrami, capsicum and onion jam bagels

Everybody loves a bagel. For this recipe, we've included pastrami, capsicum and onion jam, but don't stop there; try smoked salmon, cream cheese and capers, or chicken and avocado for an equally delicious lunch.

  • 30 mins cooking
  • Makes 6 Item
  • Print


Pastrami, capsicum and onion jam bagels
  • 2 brown onions (400g)
  • 2 tablespoon olive oil
  • 4 sprigs fresh thyme
  • 1 tablespoon light brown sugar
  • 6 sweet gherkins (220g)
  • 6 poppy seed bagels (570g)
  • 300 gram (9½ ounces) thinly sliced pastrami
  • 1 red capsicum (bell pepper) (200g)
  • 1/4 cup (60g) spreadable cream cheese
  • 2 teaspoon olive oil
  • 1/2 clove peeled garlic
  • 1/4 teaspoon smoked paprika


Pastrami, capsicum and onion jam bagels
  • 1
    Peel and thinly slice onions. Heat oil in large frying pan; cook onion and thyme, stirring, about 5 minutes or until onion softens. Reduce heat; cook, stirring, about 25 minutes or until onion is caramelised. Stir in sugar; cool. Discard thyme; season to taste.
  • 2
    Meanwhile, preheat grill (broiler). Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on oven tray; grill about 10 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap; stand 10 minutes, then peel away skin. Process capsicum with remaining ingredients until smooth; season to taste.
  • 3
    Thinly slice gherkins lengthways. Split bagels. Spread capsicum spread over cut-sides of bagels; sandwich bagels with pastrami, gherkin and caramelised onion.


You can make both the caramelised onion and the capsicum spread a day ahead; keep them refrigerated, and allow them to come to room temperature before serving.