Pastrami Melt on Crusty Pretzel Rolls

(4)
  1 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Bake 15 to 19 minutes or until rolls are deep golden brown. Remove to cooling rack. Cool 5 minutes.
  4. 4 Meanwhile, in small bowl, beat mustard and preserves with wire whisk until blended.
  5. 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. 6 Bake 10 minutes or until cheese is melted. Cut in half to serve.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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