Sesame Bagels with Soppressata and Burrata

3.3
(3)
3 Reviews

These supereasy Italian bagel sandwiches are a perfect make-ahead dish for summer picnics or even work lunches. If you can't find burrata, a quality buffalo mozzarella is a great substitute.

By
Missy Robbins
Missy Robbins
Missy Robbins

Missy Robbins is known for Italian cuisine and handmade pasta at her Brooklyn restaurants Lilia and Misi. The 2010 F&W Best New Chef and James Beard Award winner made a name for herself at Spiaggia in Chicago and A Voce in New York.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Sesame Bagels with Soppressata and Burrata
Photo: © Con Poulos
Total Time:
10 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup oil-packed Calabrian chiles plus 1 teaspoon oil from the jar

  • 2 tablespoons fresh orange juice

  • Kosher salt

  • 4 sesame bagels, split and toasted

  • 6 ounces thinly sliced soppressata

  • 8 ounces burrata or fresh mozzarella, sliced

  • Basil leaves

  • Extra-virgin olive oil, for drizzling

Directions

  1. Puree the chiles with the oil from the jar and the orange juice and season with salt. Spread the chile paste on the cut sides of the bagels and top with the soppressata, burrata and basil leaves and drizzle with olive oil. Close the bagel sandwiches and serve.

Originally appeared: July 2016

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