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Spread the bottom half of each bagel generously with the Tomato Chutney and then top with the mozzarella, saving some to top the filling with.
Arrange the meats between the bagels.
Top with the tomatoes and peppers then finish with more mozzarella.
Place the lids of the bagels on.
Brush with melted butter then sprinkle over the parmesan and oregano.
Bake at 180°C until the cheese is melted, bubbling and golden.
Serve straight away.
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