Recipes Breakfast + Brunch Bagels 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 Instagram 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 July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 10 mins Yield: 4 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 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. Rate it Print