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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!