This is the second post about our day trip to Buffalo and our visit to a US Tim Horton's. The other item we tried was the US Tim Horton's spin on the Garden Vegetable Sandwich. This is an item available at Tim Horton's in both Canada and the US (unlike the prized Peanut Crunch Donut) however, in my opinion, the Canadian version very clearly wins over the American one.
The American version was rather disappointing for me. First of all, it had way too much cream cheese on it. I'm not sure exactly how much, but you'll see in the photo above that I managed to scrape off at least 2 full tablespoons of cream cheese (the bagels were huge) and there was still a more than reasonable amount left on the bagel. Also, the vegetables consisted of just shredded lettuce and a couple tomato slices--not even a cucumber! It was bit like a Burger King Whopper on a bagel without any meat and with cream cheese instead of Whopper Sauce. A Whopper might just have been better.
The Canadian version of the Garden Vegetable Sandwich, on the other hand, has full lettuce leaves and fresh cucumbers in addition to tomatoes. My preference is to have them with a bit of ranch sauce and sliced cheddar cheese instead of cream cheese. But it's actually such a simple sandwich that you can make them yourself at least as well, if not better.
Garden Vegetable Sandwich Variations
Take your favourite bagel and toast it. Throw on a couple slices of good cheddar cheese (I use an old or extra old white cheddar). Pile on a few fresh sliced cucumbers and tomatoes (and lettuce, optionally), season it with sea salt, freshly ground pepper and a light splash of olive oil and you have a perfectly simple and delicious sandwich. For another variation, try it with freshly sliced avocados as well.
These sandwiches also travel very well (we take them to work quite regularly). Be sure to wrap the vegetables separately in plastic wrap and place it at the bottom of the sandwich bag with the bagels and cheese on top (to prevent the vegetables from making a mess of the bagel).
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| Total cream cheese overload... |
The American version was rather disappointing for me. First of all, it had way too much cream cheese on it. I'm not sure exactly how much, but you'll see in the photo above that I managed to scrape off at least 2 full tablespoons of cream cheese (the bagels were huge) and there was still a more than reasonable amount left on the bagel. Also, the vegetables consisted of just shredded lettuce and a couple tomato slices--not even a cucumber! It was bit like a Burger King Whopper on a bagel without any meat and with cream cheese instead of Whopper Sauce. A Whopper might just have been better.
The Canadian version of the Garden Vegetable Sandwich, on the other hand, has full lettuce leaves and fresh cucumbers in addition to tomatoes. My preference is to have them with a bit of ranch sauce and sliced cheddar cheese instead of cream cheese. But it's actually such a simple sandwich that you can make them yourself at least as well, if not better.
Garden Vegetable Sandwich Variations
Take your favourite bagel and toast it. Throw on a couple slices of good cheddar cheese (I use an old or extra old white cheddar). Pile on a few fresh sliced cucumbers and tomatoes (and lettuce, optionally), season it with sea salt, freshly ground pepper and a light splash of olive oil and you have a perfectly simple and delicious sandwich. For another variation, try it with freshly sliced avocados as well.
These sandwiches also travel very well (we take them to work quite regularly). Be sure to wrap the vegetables separately in plastic wrap and place it at the bottom of the sandwich bag with the bagels and cheese on top (to prevent the vegetables from making a mess of the bagel).
Another simple variation is to make it a bagel and egg sandwich. For an easy "fried" egg, take a small glass dish (the flatter the bottom the better), lightly spray it with an oil spray, beat in one whole egg, add a touch of salt and pepper and top with freshly shredded parmesan. Microwave for 60-80 seconds and top with tomatoes and season with olive oil, salt and pepper.
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