KITCHEN LITTLE ESSENTIALS
To make these Ham and Swiss Pretzel Melts, you will need:
or, if you prefer to go the panini route, a Panini Press
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These Ham and Swiss Pretzel Melts are almost more of an idea – a concept – than any serious recipe. If you can make a grilled cheese sandwich, then you got this.
In the name of keeping home cooking fun and interesting during a time when so many of us are really doing a whole lot more of it than usual, I wanted to bring you guys a simple yet fun twist on a classic comfort-food sandwich. All we’re essentially doing here is swapping the bread out for some big soft pretzels. Now, who wouldn’t want that?! (Did you just get some serious Ina Garten vibes? I did as I typed that, for sure).
If you want to use your favorite homemade pretzel recipe, instead of the store-bought version I call for – by all means! Go for it. That would be exceptionally cool, it just won’t be a quick-fix sort of thing, which was my goal with this recipe. It only takes 5 ingredients, one pan, and less than 30 minutes to make these. That’s the My Kitchen Little trifecta in full effect, and really makes this a fun recipe to sneak into a busy work week.
I recommend going to the store and buying a bunch of beers that you’ve never tried before and doing a flight of them with these Ham and Swiss Pretzels Melts flying right alongside. Fun, right? And so stinking easy, too.
Ham & Swiss Pretzel Melts: The Step-by-Step
Prepare the pretzels according to package directions, reserving the pretzel salt for the end. I typically toss the “butter” that comes in these packages, and prefer to use fresh butter instead. But you do you!
Once your pretzels have been warmed and are nice and soft, pile the ham and Swiss slices onto half of them. Spread with a little mustard and then place the remaining pretzels on top, creating 6 sandwiches.
Place a large skillet over medium heat and add about 1 TBSP butter to the pan; allow it to melt. Working in batches so as to not overcrowd the pan, cook the melts just as you would grilled cheeses – until they’re golden and crusty and the cheese has melted; about 3 to 4 minutes per side. Add more butter to the pan, as needed.
To really get your melts flat and crunchy, like paninis, press down on the sandwiches with a flat spatula as they cook (or any tool that works).
To serve, I like to brush a little more butter on the tops of each melt and then sprinkle with the reserved pretzel salt.
If you like the looks of these Ham and Swiss Pretzel Melts, you might want to check out:
Honey Toasted Halloumi & Bacon Sandwiches with Marinated Veggies
Jalapeno Crusted Turkey, Apple & Cheese Sandwiches
Ham and Swiss Pretzel Melts
Makes 6 melts; this recipe is easily multiplied or divided, depending on your desired serving size. I use either Auntie Annie’s pretzels (come in boxes of 5) or Super Pretzel (come in boxes of 6). You could, of course, prepare homemade pretzels and use those. That would be amazing, just not quick-fix.
- Yield: 6 melts 1x
Ingredients
12 frozen, store-bought pretzels
12 to 15 slices of good quality ham or turkey (just use what you like)
12 slices Swiss cheese
Mustard of your choice (I like spicy brown or honey mustard)
Melted butter for the pan and for brushing
Instructions
- Prepare the pretzels according to package directions, reserving the pretzel salt for the end. I typically discard the “butter” that comes in these packages, and prefer to use fresh butter instead. But you do you!
- Once your pretzels have been warmed and are nice and soft, pile the ham and Swiss slices onto half of them. Spread with a little mustard and then place the remaining pretzels on top, creating 6 sandwiches.
- Place a large skillet over medium heat and add about 1 TBSP butter to the pan; allow it to melt. Working in batches so as to not overcrowd the pan, cook the melts just as you would grilled cheeses – until they’re golden and crusty and the cheese has melted; about 3 to 4 minutes per side. Add more butter to the pan, as needed.
- To really get your melts flat and crunchy, like paninis, press down on the sandwiches with a flat spatula as they cook (or any tool that works).
- To serve, I like to brush a little more butter on the tops of each melt and then sprinkle with the reserved pretzel salt.
Keywords: Ham and Swiss Pretzel Melts
