finely chopped fresh herbs, such as dill, parsley, and cilantro
1 small
stem tomato, thinly sliced
To taste
lettuce leaves
Instructions
1
Combine the mascarpone and chopped herbs in a bowl.
2
Heat a large skillet over medium heat and cook the pancetta until cooked through and just crispy, 6-7 minutes, depending on thickness. Drain on paper towels.
3
Lay the bagels cut-side up on a work surface and spread the mascarpone mixture on all 4 pieces. Divide the pancetta on the bottom halves.
4
Divide the tomato slices on top of the pancetta and mound lettuce leaves on top.
5
Place the tops on the bagels, slice each in half, and serve.
