Smoked Chicken and Molten Mozzarella Bagels
Photography 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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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.