Save The first time I made this, I was hosting a casual dinner and wanted something that looked impressive without requiring actual cooking. I started arranging cured meats on toasted bread, added some cheese, and then thought: what if I could make it visually striking? That's when I grabbed a handful of pretzel sticks and started weaving them on top like a window frame. My guests literally gasped when they saw it, and I realized I'd stumbled onto something special—a dish that feels fancy but comes together in under twenty minutes.
I made this for my sister's book club, and it became the thing everyone talked about long after they'd eaten it. People kept saying they wanted to know how I 'made the lattice so perfect,' but honestly, the slightly imperfect weaving is part of the charm. One guest even broke through the lattice in a silly way and laughed about it—and that's exactly the spirit of this dish.
Ingredients
- Prosciutto (100 g, thinly sliced): The saltiness here anchors the entire dish; buy it sliced fresh from the deli counter if you can, as pre-packaged sometimes feels a bit thin and papery.
- Salami (100 g, sliced): Choose a good quality, slightly peppery variety—it adds depth that cheap salami just can't match.
- Swiss cheese (100 g, sliced): The mild nuttiness prevents this from becoming too heavy, and it melts slightly against the warm bread.
- Sharp cheddar cheese (100 g, sliced): This is your flavor punch; don't go mild here or you'll lose the savory edge.
- Baguette (1 small, sliced thin): The bread is your foundation—slice it thin enough that it's delicate but sturdy enough to hold everything without falling apart.
- Whole grain mustard (2 tbsp): A thin spread adds tanginess that cuts through the richness beautifully; skip the smooth stuff and go grainy.
- Fresh chives (1 tbsp, chopped): These are your color pop and a whisper of onion flavor that ties everything together.
- Pretzel sticks (40–50): The star of the show; make sure they're unbroken and fresh, because a stale pretzel will ruin the whole visual effect.
Instructions
- Build your foundation:
- Lay out the baguette slices on your largest, prettiest platter in a single layer—you want them close enough to look abundant but not overlapping so much that they topple. Think of it like laying down a clean canvas.
- Add the mustard:
- Using the back of a small spoon or butter knife, spread just enough whole grain mustard on each slice so it's barely visible but tastes present. You're not making a mustard sandwich; you're adding a whisper of flavor.
- Layer the meats and cheeses:
- Drape the prosciutto and salami over the bread in gentle waves—don't press down or you'll crush the baguette. Then lay the Swiss and cheddar slightly overlapping so they catch the light.
- Weave the lattice:
- This is where it gets fun and slightly meditative. Lay your pretzel sticks horizontally across the whole arrangement, spacing them about a finger's width apart—they should be snug but not crammed. Now comes the weaving: lay sticks vertically, going over the first horizontal stick, under the second, over the third, and so on, alternating as you go down the line. It doesn't have to be perfect; character lives in the slight wobbles.
- Finish and serve:
- Scatter the chopped chives over the lattice for a burst of green, and serve immediately while the pretzels are still crisp. There's magic in watching your guests break through that lattice for the first time.
Save There was a moment at my cousin's wedding shower when someone's grandmother tried this and actually closed her eyes while chewing, savoring the flavors like she was solving a puzzle. That's when I knew this wasn't just appetizer—it was a conversation starter disguised as food, a reason for people to pause and really taste what they were eating.
Playing with Cheese and Meat
Don't feel locked into my exact cheese and meat choices. I've made this with gouda and smoked ham, and it shifted the entire flavor profile into something earthier and richer. The key is picking ingredients that complement each other—if you go with bold, peppery salami, balance it with a mellower cheese. If you choose sharp cheddar, pair it with something milder like mortadella or even thinly sliced turkey for variety.
The Vegetarian Transformation
Skip the meats entirely and layer in roasted red peppers, marinated artichoke hearts, and maybe some thin-sliced cucumber for brightness. Double down on the cheese selection—try a smoked gouda alongside a creamy brie—and suddenly this becomes a vegetarian showstopper. I've found that roasted vegetables bring a depth that makes you forget the cured meats entirely, and the mustard becomes even more important as your primary savory note.
Make It Your Own
The true joy of this dish is that it's a platform for whatever you have on hand or whatever you're craving that moment. Some days I add a thin spread of fig jam for sweetness; other times I'll layer in fresh arugula just before serving. The lattice structure and the arrangement are what make it feel elevated, but the flavors are entirely up to you.
- Try pesto as your spread instead of mustard for a Mediterranean spin.
- Add fresh herbs like basil or oregano between the cheese layers.
- Experiment with different breads—sourdough rounds or even small crostini work beautifully.
Save This is the kind of dish that reminds you food doesn't always have to be complicated to feel special. Serve it, watch people's faces light up, and enjoy knowing you've created something memorable.
Common Questions
- → How is the pretzel lattice constructed?
Pretzel sticks are woven horizontally and vertically over the layered meats and cheeses, creating a crisscross pattern that adds texture and visual appeal.
- → Can this be adapted for vegetarians?
Yes, omit the meats and add extra cheeses, roasted vegetables, or marinated artichokes for a flavorful vegetarian version.
- → What type of bread works best as the base?
Thin rounds of baguette provide a sturdy yet light base that complements the savory layers and crisp lattice topping.
- → How long should the mustard be spread on the base?
A thin layer of whole grain mustard spread evenly on each baguette slice adds a subtle tang that balances the flavors without overpowering them.
- → What beverages pair well with this dish?
It pairs nicely with a crisp white wine or a light lager, enhancing the savory and crunchy elements of the dish.
- → Are there suggestions for alternative cheeses or meats?
Try gouda or pepper jack cheeses, and cured meats like coppa or bresaola to vary flavors and textures.