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Ingredients
440g pack slow cooked salt beef brisket
4 Fitzgeralds Sourdough Bagels
2 tbsp mayonnaise
4 slice/s Emmental
2 large pickles, thinly sliced lengthways
Method
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.
Nutritional
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
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