Bagel Boss BBQ
Shredded BBQ Rib Bagel Sandwiches with Quick Pickled Veggies
35 minutes
Serves 4
DinnerAmerican
Herb's take
Here’s New York deli vibes with a Southern drawl: smoky BBQ rib meat piled high on a toasted bagel, topped with a tangle of zippy pickled vegetables. Tonight, we pay tribute to fusion, fermentation, and the magic of leftover ribs.
Equipment needed
- Baking sheet
- Small saucepan
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine vinegar, water, sugar, salt, and peppercorns. Bring to a simmer over medium heat, stirring to dissolve sugar and salt. Remove from heat.
- 02Place carrot, cucumber, and red onion in a heatproof bowl. Pour the hot pickling liquid over the veggies. Let sit at room temperature for at least 20 minutes, stirring occasionally.
- 03Mix mayonnaise, Dijon mustard, and horseradish in a small bowl until smooth. Stir in fresh dill. Set aside.
- 04Preheat your broiler to high. Arrange bagel halves, cut side up, on a baking sheet. Spread each half with softened butter.
- 05Broil bagels for 1–2 minutes until golden and just crisped. Watch closely.
- 06Reheat the shredded BBQ rib meat in a skillet over medium heat, adding a splash of water if needed to loosen. Stir occasionally until heated through, about 3–4 minutes.
- 07Spread a generous dollop of dill-horseradish mayo on each toasted bagel half.
- 08Pile warm shredded BBQ rib meat evenly over the mayo-topped bagels.
- 09Drain pickled veggies and mound them on top of the rib meat. Sprinkle with extra fresh dill if you’re feeling herby.
- 10Serve immediately, open-faced and unapologetically messy.
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