Gordon Ramsay’s Everything Chopped on an Everything Bagel

Talk about bang for your buck. This one is so easy to make, we hesitate to even call it a recipe. Basically, you take all the best parts of a bagel and lox, chop it all together, and mix it with a hefty amount of scallion cream cheese, then smear it back on the bagel (which you toasted while you were doing all that chopping).

Everything Chopped on an Everything Bagel 

Makes 4 sandwiches

Prep time: 12 minutes

Cook time: 5 minutes

Ingredients

For the Scallion Cream Cheese: (or substitute a store-bought savory cream cheese)

8 ounces cream cheese, at room temperature

4 scallions, thinly sliced

Zest of 1 lemon

½ teaspoon fresh lemon juice

For the Chopped Gravlax:

4 ounces gravlax

1 tablespoon capers in brine, drained

2 slices of seeded Roma tomato

2 slices of thinly sliced red onion

For the Arugula Mix:

1 cup arugula

Zest of ¼ lemon

Juice of ½ lemon

1 tablespoon extra-virgin olive oil

For the sandwich assembly:

4 everything bagels, sliced in half lengthwise and toasted

Kosher salt

Ground black pepper

Directions

Make the scallion cream cheese: In a medium bowl, soften the cream cheese using a rubber spatula. Add the scallions, lemon zest and juice, a pinch of salt, and pepper. Mix until well combined. Remove ¼ cup of the mixture and reserve for assembly.  

Make the chopped gravlax: Place the gravlax, capers, tomatoes, and onions on a clean cutting board. Roughly chop the ingredients together. Add the chopped mixture to the bowl with the remaining scallion cream cheese and fold together gently with a rubber spatula until evenly combined.

Prepare the arugula Mix: In a separate bowl, toss the arugula with the lemon zest, juice, and olive oil. Season with a pinch of salt and pepper.

Build the sandwiches: Start with the bottom half of the bagel and spread on scallion cream cheese. Add the chopped gravlax mixture, followed by a handful of arugula mix. Finish with the top half of the bagel. 

Excerpted from Idiot Sandwich. Copyright © 2025 by Studio Ramsay Global LLC. Reprinted courtesy of Harper Influence, an imprint of HarperCollins Publishers.