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:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.