When I first started making pretzels, they were strictly for snacking. Who doesn’t love a warm pretzel dipped into a beer cheese dip, a tangy mustard or a simple brushing of warm butter? This may or may not have led to feelings of guilt. It got me to thinking, how else could I enjoy these tasty morsel without feeling like I was overindulging in the goodness?
We started enjoying our pretzels as our bread of choice alongside a soup or a salad. Simply reheating them in the oven for about 5-7 minutes fresh or 7-10 minutes from frozen, they were a quick and easy addition to make a meal.
Last week, I was watching a video on bagel making, which is very similar to making pretzels. The host finished off the video by serving her bagel with the traditional cream cheese, lox, red onion, tomato and capers. I woke up the next morning craving that, but guess what? No lox, no bagels and a 30 minute drive to the closest grocery store. Hence was born one of the best brunch sandwich, made using what I had in the house.
The Ultimate Open Face Pretzel Sandwich
- Freshly baked or rewarmed Baked with Love By Sherri Bavarian Style Pretzel
- Cream Cheese
- Sliced Red Onion
- Capers
- Tomato Slice
- Double Smoked Ham – I suggest purchasing from your local meat market. We get ours from the City Meat Market in New Albin, IA
I don’t think you need any instructions here beyond assemble and enjoy! What would some of your favorite toppings be on an open faced pretzel sandwich? I’d love to hear them!