This is one of the all time favorite breakfasts and snacks in my family. We grew up eating our bagels with salami instead of with cream cheese. I guess we're kind of weird. But, it's a delicious combination. —fiveandspice
bagel – whatever (savory) flavor you prefer (I like plain or sesame)
good salted butter
a few very thin slices of salami
In This Recipe
Slice your bagel in half and toast it until it is golden brown. Spread each half with a generous smear of butter. Lay a couple of thin slices of salami on each half. Eat each half as an open-faced sandwich. Bliss.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.