LEJ's Bavarian-Style Pretzel Rolls

LEJ's Bazarian-Style Pretzel Rolls

I like LEJ’s pretzels a lot and I generally buy one every Saturday Morning at Haile's Farmers' Market. Now, there’s one more thing to like . . . a lot. Their new addition is Pretzel Rolls—both round and long—that are not simply the device you use to get the sandwich filling to your mouth. LEJ’s pretzels are long on flavor and add their own flavor to something like one of Nana Pat’s mustards. The rolls are no different; ham and cheese, Lebanon bologna, and pastrami each worked well.

One roll remaining frm the bag of four. I could make burger, but that was too obvious. Instead, I opted for a tuna melt, a messy proposition with most rolls. It turned out to be a damn good sandwich. The rolls are probably not a part of an everyday sandwich. Grilling burgers and sausage? Yep. Ham and cheese and serious mustard? Yep. Tuna melt? Looked and tasted good.

LEJ Bavarian-Style Pretzel Roll

Sliced open and hollowed slightly

Wrapping in parchment paper proved to be best way to warm rolls.

Wrap roll loosely, but completely.

Warm in oven set at 170 degrees or so for about 10 minutes. Rub, paint, dab or spread butter on warm surface then sprinkle with coarse salt (provided).

Add tuna and cheese then broil until cheese melts to preferred consistency.

Preferred consistency.

Engage.

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