One of my favourite styles of food is Street Food. Food that can be made quickly and can be eaten right there on the street. Gone are the days that street food is associated with suspect-looking burger vans, though they’re still out there, and now there is a huge variety of street food available that is inspired from all over the world – Brazil, Vietnam, Thailand, Mexico, Singapore, the USA, and many more besides. The range and variety is staggering and I think it’s a fantastic thing.
What I’m focusing on in this recipe is one of my personal favourite from the USA – the Salt Beef bagel. Wonderful salt beef, lovely crunchy pickles, and mustard mayo in a brilliant chewy bagel. These are hugely popular in New York and on Brick Lane in London, but I’ve wanted to make them at home for the longest time from scratch.
Fortunately for you, I’ve already put up the recipes for the Salt Beef and Bagels up on the site. So all you need to do is follow these last few extremely simple steps. Of course, you could make this recipe using salt beef and bagels from the shops, but these really are on another level if you do it all yourself. It’ll take time and it’s a lot of work, but boy are they worth it.
Salt Beef Bagel
Print RecipeInstructions
Cut your bagel in half and butter one half of the bagel.
Mix together the mayo and wholegrain mustard in a bowl and then spread the mustard mayo over the other half of the bagel.
Take enough salt beef to fill your bagel. If the salt beef has been freshly cooked, then you can pop it straight in the bagel. But if it's been kept in the fridge, then pop it into a dry pan for a couple of minutes, turning one, to heat it up again and then layer it into your bagel.
Place two slices of pickled gherkins, sliced lengthways, into the bagel. Pop on the lid, and enjoy!
