Easter is all about bringing people together over good food, shared moments, and dishes that become the highlight of the table. This season, give your usual brunch spread a light-hearted upgrade with a bagel
sandwich designed to stand out, both in taste and thoughtfulness.
Chef Ajay Chopra’s take on the classic bagel sandwich pairs rich herb paneer with crisp vegetables and a vibrant honey mustard kick. Crafted to be lower in sodium without losing its indulgent appeal, it’s designed to be the star of any Easter gathering.
A touch of umami can instantly elevate a simple sandwich, adding depth, richness, and a satisfying savoury finish to every bite. MSG enhances this taste beautifully, bringing out flavours without overpowering the dish. It is also a smarter way to season, containing only 12% sodium compared to 39% in table salt and, when used alongside reduced salt, can help lower overall sodium intake by up to 40%. This allows you to enjoy great taste more mindfully.
Perfect for festive brunch spreads or relaxed Easter meals, this sandwich is a delicious reminder that when taste and mindfulness come together, every bite feels like a celebration.
Easter Special Bagel Sandwich by Chef Ajay Chopra
A festive bagel layered with creamy herb paneer, fresh crunch, and a sweet-tangy honey mustard kick, now lower in sodium, without compromising on flavour or indulgence.
Ingredients
Bagel Base:
Bagels – 2
Butter – 20 g
Herb Paneer Filling:
Paneer (crumbled) – 200 g
Garlic (chopped) – 10 g
Onion or leeks (sliced) – 80 g
Spinach (blanched and chopped) – 100 g
Fresh cream – 40 ml
Fresh herbs (parsley, basil, chives) – 15 g
Salt – to taste
White pepper – 2 g
MSG (Ajinomoto) – 0.5 g
Honey Mustard Spread:
Mayonnaise – 80 g
Mustard sauce – 20 g
Honey – 15 g
Lemon zest – 2 g
MSG (Ajinomoto) – 0.5 g
Fresh Crunch:
Cucumber (sliced or pickled) – 80 g
Lettuce – 40 g
Radish (sliced) – 40 g
Finishing:
Lemon juice – 10 ml
Instructions
1. Prepare the Herb Paneer Filling
a. Heat butter in a pan and sauté garlic and onion/leeks until soft.
b. Add spinach and cook until the moisture reduces.
c. Add paneer, salt, white pepper, and a small pinch of MSG (Ajinomoto).
d. Mix well, then add cream and fresh herbs. Cook until creamy and slightly bound.
e. Finish with lemon juice.
2. Prepare the Honey Mustard Spread
a. In a bowl, mix mayonnaise, mustard, honey, lemon zest, and a small pinch of MSG (Ajinomoto).
b. Blend well to achieve a smooth, sweet-tangy flavour.
3. Prepare the Fresh Crunch
a. Slice cucumber and radish, and wash the lettuce.
b. Keep chilled for freshness and texture.
4. Toast the Bagels
a. Slice the bagels and toast with butter until lightly golden and crisp.
5. Assemble the Sandwich
a. Spread the honey mustard mayo on both sides of the bagel.
b. Add the warm herb paneer filling, then layer with cucumber, lettuce, and radish.
6. Finish and Serve
a. Close the sandwich, press lightly, and cut into halves.
b. Serve warm with a side salad or pickled vegetables.
