Bagel with Apppenzeller® cheese and red wine shallots

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30 min.
Cook/bake time 30 min.


For 4 bagels

  • 250 g shallots
  • 3 tbsp butter
  • 1 tbsp brown sugar
  • 100 ml red wine
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 4 sesame bagels
  • 4 lettuce leaves
  • 120 g Appenzell® cheese
  • 8 slices Bündnerfleisch (air-dried beef from the Grisons) (around 30 g)


  1. Peel shallots, quarter lengthways and sauté 3-4 minutes in hot butter until translucent. Sprinkle with sugar and caramelise briefly while stirring. Deglaze with red wine, add vinegar, season with salt and pepper and let boil down for 3-4 minutes until there is almost no liquid left. Let the shallots cool down completely.
  2. Cut bagels in half and toast lightly if you wish. Spread remaining butter on bagel halves. Wash lettuce and spin dry. Place one leaf on each bottom half. De-rind the Appenzell® cheese, cut into slices, then divide into triangles. Garnish bagels with cheese and Bündnerfleisch, spread red wine shallots on top and close with top half of each bagel.

Cheese in this recipe