ASIAN SALT BEEF CHOPPED BAGEL

Dominique Woolf, the winner of Jamie Oliver’s Great Cookbook Challenge, author of best-selling book, Woolf’s Kitchen, queen of hot sauces and I,  have collaborated on a few recipes. 

Fun fact, Dominique and I met in 2019 in the changing rooms of Leith’s School of Food and Wine where we were both studying. We kept in contact even though we hadn't seen each other since then. 

The chopped bagel has been blowing up our timeline so let us introduce our version, the Asian Salt Beef Chopped Bagel. It's a play on the iconic Reuben sandwich but using Asian flavours. It's super easy to make and hands down one of our favourite bagels to chow down on. It gets better with each bite. It will become your favourite treat for lunch.

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ASIAN SALT BEEF CHOPPED BAGEL

SERVES: 4 /MADE IN: 30 MINS /DIFFICULTY /EASY/ MEATY

INGREDIENTS

• 4 sesame bagels, toasted

• 440g salt beef, cooked

• 200g kimchi, drained

• 3 - 4 American pickles

• 4 Swiss cheese slices

For the Asian dressing

• 4 tbsp Asian mayonnaise, we used Kewpie

• 2 tbsp ketchup

• 2 tsp wasabi

• 1 tbsp dill, finely chopped

• Salt, to season

METHOD

1. To make the dressing, mix everything together and season with salt. Set aside.

2. Place the cooked salt beef on a chopping board and top with the kimchi and American pickles. 

3. Roughly chop everything together, making sure it's well mixed.

4. Scoop the mixture onto the bottom halves of the toasted bagel and generously top with the filling. 

5. Drizzle with the Asian dressing before topping with slices of swiss cheese. 

6. Either melt the cheese using a blow torch or place under the grill for a couple of minutes until the cheese is bubbling.

7. Top with the bagel lids and enjoy.