Upon moving to Philly, Marc and I learned that Philly is well known for pretzels. While the fame of the cheesesteak seems to overshadow the pretzel, for us, this is a great sadness. While I don’t care much for cheesesteaks at all (blasphemy, I know) I really love a great pretzel sandwich. We first had one at TenStone pub. And then we discovered that you could buy pretzel baguettes at Whole Foods and we started making our own Pretzel Sandwiches at home once and awhile. We found the perfect mustard and chose a favorite beer. And then Whole Foods stopped carrying them. It was really sad. Finally, after a weekend of cooking with my friends Susan and Katie I was exposed to homemade pretzels via smittenkitchen. I went back to the Martha Stewart source recipe and re-sized it to make big pretzel rolls and voila! Marc and I were back in business. Of course I’ll share my favorite mustard and beer with you, but you should experiment yourself too every time you have delicious Pretzel Sandwiches.
Pretzel Sandwiches
2015-01-20 14:42:34
Serves 8
These Pretzel Sandwiches are a dressed up comfort food version of a ham and cheese sandwich with jarlsberg cheese, honey mustard and a pretzel roll.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 202
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg
11%
Sodium 288mg
12%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
5%
Sugars 1g
Protein 13g
Vitamin A
8%
Vitamin C
4%
Calcium
28%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Ham
- Honey mustard (I really like honeycup brand for this sandwich)
- Swiss cheese (the Scandinavian in me likes Jarlsberg for this one)
- Tomatoes
- 8 large pretzel roll/mini baguette size breads
Instructions
- Once the pretzel rolls are cool enough to handle, cut in half.
- Turn on the broiler. Toast the bread.
- Spread both sides with honey mustard.
- Layer ham and swiss.
- Broil until the cheese is melty.
- Top with fresh tomatoes and crack open your beer.
Notes
- If you can find Curieux, it’s amazing with this. It’s Allagash white ale aged in bourbon barrels. Enough said.
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
Pretzel Rolls (mini baguette)
2015-01-20 14:39:39
Yields 8
These Pretzel Sandwiches are a dressed up comfort food version of a ham and cheese sandwich with jarlsberg cheese, honey mustard and a pretzel roll.
Prep Time
1 hr 45 min
Cook Time
20 min
Total Time
2 hr 5 min
Nutrition Facts
Serving Size
173g
Yields
8
Amount Per Serving
Calories 374
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 23mg
8%
Sodium 2799mg
117%
Total Carbohydrates 75g
25%
Dietary Fiber 3g
11%
Sugars 5g
Protein 10g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups warm water (100°F to 110°F)
- 1 tablespoon + 2 tablespoons sugar
- 1 packet active dry yeast
- 5 to 6 cups all-purpose flour, plus more for dusting
- 1 tablespoon salt
- 2 teaspoons canola or other neutral oil
- ¼ cup baking soda
- 1 large egg
- Coarse or pretzel salt
- cornmeal
Instructions
- Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit a few minutes; yeast should be foamy.
- Add 1 cup flour to yeast, and mix on low until combined.
- Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 ½ minutes.
- Add another ½ cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add ½ cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
- Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
- Preheat oven to 450° F. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice and divide into 8 pieces.
- Roll the dough into a log, trying to eliminate the seams.
- Let pretzels rest until they rise slightly, about 15 minutes.
- Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (watch the foam!) and remaining 2 tablespoons sugar.
- Reduce to a simmer; transfer three to four pretzels to water.
- Poach 1 minute on each side.
- Use slotted spoon to transfer pretzels to baking sheet that has been lightly sprinkled with cornmeal. Continue until all pretzels are poached.
- Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt.
- Bake until golden brown, 15 to 20 minutes.
- Let cool on wire rack, or eat warm.
Notes
- Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Toast them to restore their texture.
Adapted from Martha Stewart
Adapted from Martha Stewart
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
