Smoked Chicken and Molten Mozzarella Bagels
Photography by Josh Griggs.
Lunch or dinner doesn’t come much easier than this! Make sure you use a very thick sauce otherwise the bagels will be soggy.
Makes: 4 Bagels
INGREDIENTS
4 large bagels
1½ cups thick puttanesca tomato sauce (I used Telegraph Hill)
2 cups shredded smoked chicken or rotisserie chicken
1½ cups shredded mozzarella cheese
METHOD
Preheat the grill to its highest setting.
Cut a ½cm off the top of each bagel and discard. Place cut side up on a tray and grill until golden.
Combine the sauce and chicken together then divide between the bagels, loosely piling it on top. Top with the mozzarella and place under the grill until the cheese is golden and bubbling and the chicken is hot.
Cook’s note: Don’t have the bagels too close to the hot grill otherwise the cheese will melt before the chicken has time to heat through.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.