Bagel BLTs

Can we all agree that it's pretty hard to improve upon a BLT? I mean, it's a classic for a reason, am I right? That being said -- I still find it fun to make new and different versions. So when I saw a bagel BLT in a recent issue of Everyday with Rachael Ray, I had one of those immediate I need that nowwww!! moments. I think we had these for dinner the very next night. 

Let me tell you guys, this is an absolutely delicious take on the BLT. Garden veggie cream cheese is one of my favorite food items in the world (I've been known to spread it on Ritz crackers and call that dinner), and it works so well on this sandwich -- with the bacon, in particular. Something about the creamy cheese and the crisp, salty bacon is just absolutely perfect. 

And, with only 5 ingredients and 15 minutes of cook time? I. am. smitten.

Bagel BLTs
adapted from Rachael Ray

12 slices bacon
4 bagels, split and toasted
Garden vegetable cream cheese 
8 lettuce leaves
4 slices tomato

1. Preheat the oven to 375 degrees. Arrange the bacon on a broiler pan; bake until crisp, 15 minutes.

2. Slather each side of the bagels with a thin layer of the cream cheese. Top each bagel bottom with three slices bacon, two lettuce leaves, and a slice of tomato. Season with salt and pepper and add the bagel tops.