Ultimate picnic sandwich bagels
By Ailsa Burt
These bagels are inspired by the flavours of a niçoise salad, packed with ham, cheese, olives and cornichons and ideal for bringing to a summer get-together or for lunch on-the-go
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Prep:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 609
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fat 33g
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saturates 11g
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carbs 51g
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sugars 0g
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fibre 5g
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protein 24g
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salt 2.97g
Ingredients
- 200g green beans , trimmed
- 50g salted butter , softened
- 6 bagels , sliced in half and toasted
- 2 tbsp Dijon mustard
- 6 tbsp mayonnaise
- 30g cornichons , finely chopped
- 1 round lettuce
- 200g Morrisons Market Street Deli Honey Roast Ham
- 75g pitted black olives , sliced
- 150g nutty cheese such as gruyere , thinly sliced
Method
Bring a pan of salted water to a boil and tip in the green beans. Cook for 2-3 mins until tender but with a bite, then drain and plunge into ice-cold water. Leave for 5 mins before draining and drying thoroughly.
Spread the softened butter over the cut sides of the bagels. In a bowl, combine the mustard, mayonnaise and cornichons with a good grind of black pepper. Spread this over the butter.
Separate the lettuce leaves from the head of lettuce, then wash and dry thoroughly. Layer 2-3 lettuce leaves over the base of the bagel. Layer up the green beans, Morrisons Market Street ham, olives and cheese and top with the other half of the bagel. Wrap well in baking parchment to take with you.
