Bake-Off® Contest 46, 2013
Seattle, Washington

Pastrami Melt on Crusty Pretzel Rolls

You're 7 ingredients away from a hot deli sandwich fresh from your oven - melty smoky cheddar, pastrami and a secret ingredient.

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  • prep time 30 min
  • total time 45 min
  • ingredients 7
  • servings 4
 

Ingredients

2
cans Pillsbury™ refrigerated crusty French loaf
2
tablespoons (kosher or sea) coarse salt
1/2
cup stone-ground mustard
1/4
cup red tart cherry preserves
8
slices (1 oz each) smoked Cheddar cheese
16
slices deli pastrami (about 1 lb)
1/2
cup bread-and-butter pickle slices, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In 4-quart saucepan or Dutch oven, bring 10 cups water to a boil over medium-high heat. Reduce heat to medium-low.
  • 2 Meanwhile, cut each loaf of dough in half crosswise to make 4 pieces. Add two pieces at a time to water for 30 seconds. Using tongs or slotted spoon, turn pieces over; simmer an additional 30 seconds. Place pieces, seam sides down, on cookie sheet. Repeat with remaining pieces. Sprinkle tops with salt.
  • 3 Bake 15 to 19 minutes or until rolls are deep golden brown. Remove to cooling rack. Cool 5 minutes.
  • 4 Meanwhile, in small bowl, beat mustard and preserves with wire whisk until blended.
  • 5 To assemble, cut each roll in half horizontally. Spread cut sides of tops with mustard mixture. On bottoms of rolls place cheese, pastrami, pickles and tops of rolls. Wrap each sandwich in foil.
  • 6 Bake 10 minutes or until cheese is melted. Cut in half to serve.
  • 1 Heat oven to 450°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In 4-quart saucepan or Dutch oven, bring 10 cups water to a boil over medium-high heat. Reduce heat to medium-low.
  • 2 Meanwhile, cut each loaf of dough in half crosswise to make 4 pieces. Add two pieces at a time to water for 30 seconds. Using tongs or slotted spoon, turn pieces over; simmer an additional 30 seconds. Place pieces, seam sides down, on cookie sheet. Repeat with remaining pieces. Sprinkle tops with salt.
  • 3 Bake 15 to 19 minutes or until rolls are deep golden brown. Remove to cooling rack. Cool 5 minutes.
  • 4 Meanwhile, in small bowl, beat mustard and preserves with wire whisk until blended.
  • 5 To assemble, cut each roll in half horizontally. Spread cut sides of tops with mustard mixture. On bottoms of rolls place cheese, pastrami, pickles and tops of rolls. Wrap each sandwich in foil.
  • 6 Bake 10 minutes or until cheese is melted. Cut in half to serve.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
860
(
Calories from Fat
280),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
130mg
130%;
Sodium
6720mg
6720%;
Total Carbohydrate
93g
93%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
51g
51%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
35%;
Iron
40%;
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013