Deli-style bagels and melts with minimal prep (and minimal dishes)
I am passionate about two ideas when it comes to roadside cooking. You don’t need to sacrifice the convenience and flavours of the city when you’re on the road, and the humble bagel or sandwich is often the best meal to make when travelling.
Armed with some very simple concepts, you can turn a quick run to the local supermarket into a flavourful deli experience. The best roadside recipes are the ones that require very little time to make, and more importantly, less washing up. As such, I really enjoy the recipes that are mainly about assembly and flexibility rather than technique. Sandwiches, and better yet, bagels, are the perfect vehicle to achieve all of these things.
The formula for the perfect road trip bagel
The perfect bagel/sandwich should have these five key things:
- A flavourful protein (think your cured meats)
- A complimentary condiment (full-fat mayonnaise and mustard are my go-to)
- A layer of cheese for extra nuttiness (an aged cheese is often best)
- A tangy element to cut through the strong flavours (anything pickled or a splash of lemon or hot sauce goes a long way)
- And optionally, a small amount of fresh herbs to add depth.
Salmon bagel
Ingredients:
- Slices of smoked salmon
- Cream cheese
- Capers
- Dill
- Lemon
- Pepper
- Bagel of choice (I prefer poppyseed for this one)
A classic of major delis that comes together in five minutes. Start by slicing through the capers and dill before mixing with the cream cheese in a bowl, along with a few cracks of pepper and the juice of half a lemon. If you have a zester, zest the peel of half a lemon for added fragrance and flavour. Once mixed, spread a generous layer on the bottom bun before topping with two slices of smoked salmon.
This can be served on a toasted or fresh bagel, and the cream cheese mixture will supply you with enough for around six bagels (depending on how much you like to add).
Tasty tuna melt
Ingredients:
- Canned tuna in springwater or olive oil (avoid sauced varieties)
- Onion
- Mayonnaise
- Dijon mustard
- Your favourite hot sauce (optional)
- Parsley (optional)
- Melty cheese (I like to go for cheddar)
- Salt and pepper
- Bread of choice (I prefer a seeded bread)
This is my personal favourite comfort food. To make, mix two tablespoons of mayonnaise with two teaspoons of Dijon mustard and a few dashes of your favourite hot sauce. Drain a 425-gram tin of tuna before finely dicing half a small onion and a small handful of parsley, incorporating all of them into your sauce mixture, and seasoning with salt and pepper afterwards. Spoon ¼ of the mixture onto your bread, followed by two slices of cheese. Toast on a sandwich press or pan until the bread is golden brown and the cheese is melted. The tuna mixture will supply you with enough for four sandwiches.
Pastrami bagel
Ingredients:
- Thin slices of pastrami
- Swiss cheese
- Dill pickles
- Mustard (Dijon or wholegrain)
- Mayonnaise (optional)
- Bagel of choice (I prefer sesame seed here)
A deli classic that is typically served on rye bread, but I am continually disappointed with the quality of supermarket rye bread, so my version uses a bagel instead. First, thinly slice one large dill pickle and spread the mustard/mayonnaise onto both sides of the bagel. Then assemble the bagel, starting with four slices of pastrami, followed by two slices of Swiss cheese, and then the pickles. This can be served on a toasted or fresh bun.
Cheesy bacon and spicy eggs
Ingredients:
- Middle-cut bacon
- Eggs
- Hot sauce (a thinner, more acidic variety is best)
- Melty cheese (I go for cheddar)
- Salt and pepper
- Bagel of choice (there are no wrong choices)
The best version of bacon and eggs to me is when they’re situated between two pieces of good bread and seasoned with hot sauce and topped with melted cheese. Start by cooking your bacon and eggs to your liking - I like to make folded eggs and use a middle cut of bacon that has both eye and streaky pieces. Then assemble with eggs on the bottom, topped with a few dashes of the hot sauce, then the bacon, and cheese. This can be served on a toasted or fresh bun.
Honey mustard turkey melt
Ingredients:
- Roasted turkey slices
- Avocado
- Tomato
- Swiss cheese
- Dijon Mustard
- Honey
- Pepper
- An acid (lemon juice or white wine vinegar)
- Bread of choice (I prefer seeded bread)
This melt is my take on some popular flavour combinations, featuring a lot of familiar sandwich ingredients. Start by thinly slicing half a medium-sized tomato and half a ripe avocado. Then mix one tablespoon of Dijon mustard with one teaspoon of honey and one teaspoon of your acid, along with a generous crack of black pepper. To assemble the sandwich, start by spreading your condiment mixture on both bread slices, then place the avocado slices on the bottom, followed by three slices of turkey, your tomato slices, and finally two slices of Swiss cheese. Toast on a sandwich press or pan until golden brown and the cheese is melted to finish.
