Salt beef, Emmental & pickle bagelini

Part bagel, part panini, this neat little recipe brings a new twist to the classic combo of brisket, mustard, bread and pickles.

Ingreadient

• 440g pack Waitrose Slow Cooked Salt Beef Brisket
• 4 Fitzgeralds Sourdough Bagels
• 2 tbsp mayonnaise
• 4 slice/s Emmental
• 2 large pickles, thinly sliced lengthways

Step by step

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.