For the coleslaw: Cut all the vegetables (carrot, capsicum and cabbage) into thin strips, add mayonnaise and some of the chopped olives, and mix well.
Set aside remaining half of the chopped olives.
Split the olive and jalapeno bagel horizontally and toast in an oven.
Spread the prepared coleslaw evenly on one side of the bagel.
Lay the lettuce leaves over the coleslaw.
Add the remaining coarsely chopped black and green olives on the lettuce leaves.
Spread slices of cheddar cheese on the top.
Put the other half of the bagel to cover the sandwich.
Warm the sandwich in an oven and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.