Salt beef, Emmental & pickle bagelini
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
Listen, I've been making this bagelini for years and it's honestly one of my favorite quick lunches to throw together. The beauty of it is that most of the work is already done for you since the salt beef comes slow cooked, so you're really just assembling everything which takes about ten minutes. I use Fitzgeralds sourdough bagels because they've got that lovely tang, and the pickles add a sharp brightness that cuts through the richness of the Emmental beautifully. Plus pickles are packed with probiotics which are great for your digestion. It's cheap, it's fast, and it tastes absolutely delicious.
Ella x
Ingredients
- 440 gramsslow cooked salt beef brisket(pack Slow Cooked Salt Beef)
- 4fitzgeralds sourdough bagels
- 2 tbspmayonnaise
- 4 slice/semmental
- 2pickles(thinly sliced lengthways)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Cook the brisket according to pack instructions. Shred, using 2 forks, and keep warm.
- 2
Preheat a panini grill, or a large frying pan, over a low heat. Meanwhile, pull the bagels into halves. Spread the mayonnaise over the bases, and the mustard sauce from the beef pack on the tops. Divide the beef between the bagel bases, add the Emmental and pickles, then finish with the bagel top.
- 3
Place into the panini grill for 4-5 minutes or, using the lid from a smaller pan, press the bagels down into the frying pan, toasting for 2-3 minutes on each side, until crisp and golden and the cheese has melted. If the bagels are crisp before the middles are ready, transfer to the oven for a couple of minutes until melting. Cut in ½ to serve.
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