Part bagel, part panini, this neat little recipe brings a new twist to the classic combo of brisket, mustard, bread and pickles.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Cook the brisket according to pack instructions. Shred, using 2 forks, and keep warm.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,151kJ/ 513kcals |
|---|---|
Fat | 23g |
Saturated Fat | 7.6g |
Carbohydrates | 43g |
Sugars | 6.5g |
Fibre | 4.1g |
Protein | 32g |
Salt | 2.9g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
