You wanna talk pretzel bread? No? Ohh you never heard of it? Well then climb up in the trust tree with me, and let’s talk some sandwiches… That’s how I wanted to start this post but I’m like 3 months too late. What else is new? 5 years ago, i was probably the only one eating sandwiches on pretzel baguette but recently there has been a spike in pretzel bread commercials sweeping the fast food nation. Everyone’s talking like these magical rolls were just invented. Just like Subway commercials talk about avocados. But they’ve been a sleeping blanket for all my sandwich fillings for awhile now. Sonic, Ruby Tuesdays, Wendy’s and Dunkin’ Donuts all jumped on the pretzel fad that I started at Whole Foods about 4 Yeats ago. True story. I probably saved the Whole Foods franchise by introducing them to pretzel baguettes. They were hitting some hard times so I sent them a secret email telling my favorite grocer to do their research on the phenomenon that is pretzel bread. And they did. Next thing you know, pretzel bread was all over their circular. They were on display with samples in each aisle. Customers were filling their pockets with my suggestion. I haven’t seen any royalties yet but I’m patient. Flash-forward to today, Whole Foods have 4 variety’s of the pretzel, including a sausage/hot dog bun. I haven’t had a kielbasa on one yet but I know that will be special. I probably saved like 2 million jobs and put Whole Foods back into the fortune 500 with that email. You’re welcome. You don’t have to Google it either because the Lifetime version of these events will be on this Friday night. Bearded Ben Affleck is playing the role of me.Here’s my career saving Email:
Boom 2010! Get off me Wendy’s.
OK OK enough about the bread. Wait, one last thing. I actually don’t get my pretzel bread from Whole Foods. I know right? I go to a local bakery “Swiss Bakers.” Best ever! Check that place out. OK now the chicken. We used a marinade of apricot, dijon and red vinegar. We had a great homemade apricot jam from a local farmers market called, “Mothers.” The sweetness from the apricot and savory/creamy from the dijon really play well together and the vinegar just ties everything together. So good. The tang from the mustard of course is perfect for the salty pretzel and the lettuce, tomato, onion are exactly what every good sandwich is topped with. We also use that marinade as a spread just to reinforce those wonderfully bright flavors. (I know you know this but just remember to portion out the marinade before you put the chicken in it. You don’t want to spread anything on your bread that touched raw chicken without being cooked on the grill. But you know that, I just want to know you know that.) Roasted pork could definitely be substituted for the chicken here using the exact same marinade. Turkey wouldn’t be bad either. Not pictured is Brie cheese. I think brie would be amazing on this sandwich but I was cheap and only bought enough brie for my pickled peach and brie quesadillas. Those are a great summer appetizer coming soon to Meat&Rika. Unfortunately It didn’t leave me enough cheese for this sandwich but I don’t need my taste buds to tell me how great apricot and Brie go together. Also the apricot-dijon is great for chicken wings, chicken fingers or just about anything you want so get cooking!!
Alright, as always thank you for joining Meat&Paprika and we’ll see you the next time around. Good talk.
- 2 Chicken breast
- 1 Pretzel roll
- 1 jar dijon
- 1 jar apricot jam
- 1 tablespoon red wine vinegar
- Marinate chicken breast in ½ cup dijon, ¼ cup apricot jam. ½ tbls. vinegar. mix to combine. salt and pepper. 2 hours or overnight.
- For the spread. ¼ cup apricot. 2 tablespoon dijon. Splash red wine vinegar. salt and pepper. Mix to combine.
- Grill chicken. Serve hot or cold.
- Assemble sandwich (so much fun!)