Bagel outfit The Bagelry graduated from Findlay Kitchen in October. Now it’s feeding customers at its new digs with more than just breakfast. The ham and beer cheese sandwich on an Asiago bagel is a lunch menu go-to.
Photograph by Aaron M. Conway
The bagels are hand-formed, proofed, then kettle boiled, giving them just the right amount of chewiness on the exterior and a soft, spongy interior. A sprinkle of Asiago on top prior to baking gives the bread a sharp, nutty crust. It’s filled with Avril-Bleh ham, plus a schmear of beer cheese—tangy and spicy, with malty notes from Fat Tire ale—on one slice and honey mustard on the other. Providing a pleasingly juicy-crisp crunch, thin slices of Granny Smith apples act as a tart palate cleanser to harmonize the bold flavors.
The Bagelry, 1401 Walnut St., Over-the-Rhine, (513) 620-6951, otrbagelry.com
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