2 slices mortadella ham
1 tbsp pistachio pesto
1 piece mozzarella di Bufala, sliced
Most deli cold cuts or any ‘Prosciutto Cotto’ would be suitable for this combination. But for more of a Bologna-style recipe I went for a delicious Mortadella ham. Loosen the pistachio pesto with a few drops of olive oil, so that you can really drench the slices of bagel with for filling the remaining ingredients. This works particularly well with a toasted bagel served still slightly warm.