There used to be a place in Hoboken, NJ called Bagel Smashery. They’d stuff the bagels with whatever you’d want, wrap them in foil, and stick them in what I think was a giant tshirt press. I always got mine stuffed with broccoli. So good. The place is closed now, but you can just do it at home. I loved making them when the kids were little because it’s such an easy way to get a kid to happily gobble up a quarter pound of broccoli. Nice. And yeah, if junk food can market to kids, I don’t mind giving produce a little bump. 😀
Jen’s Hulk Bagel
I’m writing this per person, so you can adjust as needed.
1 bagel, sliced in half
1/4 pound (4 ounces) of frozen broccoli (the stems are nice and sweet, so go ahead and get that cheap bag called broccoli cuts)
Pop it into a microwave safe bowl, add a nice splash of water, cover with saran wrap and microwave for 3 minutes (bump it up to 4 min if you’re doing 3-4 servings). Carefully remove the wrap because hot steam wants to say hi. Drain it well.
2/3 to 1 ounce extra sharp cheddar, shredded – I’m doing 2/3 ounce (just shy of Tablespoons) to just hold it together
1/8 teaspoon garlic salt
Toss with the drained broccoli and press into a nice little patty, put it on the bagel bottom, and add the top. Give it a little press.
Heat your panini press. I put mine at 400 degrees. If you don’t have one, you can use two heavy cast-iron skillets, placing the bagels in one, and setting the other on top to weight it down. Coat the bagels or the press with a little butter, cooking spray or olive oil. Cook and press it til it’s a little crusty and melty. Yeah.
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This is my panini press. It’s fabulous for sandwiches, faux grilling, and it’s the best tofu press.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why? The long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.