Lattice Window Pretzel Snack (Printable)

Crisp pretzels woven atop layers of savory meats and cheeses for a flavorful, textured snack.

# What You'll Need:

→ Meats

01 - 3.5 oz thinly sliced prosciutto
02 - 3.5 oz sliced salami

→ Cheeses

03 - 3.5 oz sliced Swiss cheese
04 - 3.5 oz sliced sharp cheddar cheese

→ Base & Garnish

05 - 1 small baguette, sliced into thin rounds
06 - 2 tbsp whole grain mustard
07 - 1 tbsp chopped fresh chives

→ Topping

08 - 40–50 regular-length unbroken pretzel sticks

# Directions:

01 - Place sliced rounds of baguette in a single layer on a large serving platter or tray.
02 - Evenly spread about one teaspoon of whole grain mustard on each baguette slice.
03 - Top each slice with thin layers of prosciutto, salami, Swiss cheese, and sharp cheddar cheese, slightly overlapping to create a rustic, abundant appearance.
04 - Lay pretzel sticks horizontally across the assembled meats and cheeses with approximately 0.4 inches (1 cm) spacing. Then, weave pretzel sticks vertically over and under the horizontal sticks to form a lattice pattern.
05 - Sprinkle chopped fresh chives over the pretzel lattice to add color and freshness.
06 - Present immediately so guests can break through the lattice to enjoy the layered flavors beneath.

# Expert Tips:

01 -
  • It looks like you spent way more effort than you actually did, which is the best kind of cooking secret.
  • No cooking required means you can assemble it while guests are already arriving and not stress about timing.
  • The textural contrast between crispy pretzels, tender meats, and creamy cheese is genuinely addictive.
02 -
  • If you assemble this more than 15 minutes before serving, the pretzels will start losing their crunch as they absorb moisture from the cheese and meats—it'll still taste good, but you lose that signature textural contrast.
  • Don't overlap the cheese slices too much or the layers become impossible to separate and it looks clumsy instead of elegant.
03 -
  • The pretzel sticks are the star of the show, so splurge on good ones from a bakery if you can—they taste exponentially better than most grocery store varieties.
  • If your prosciutto is too thick, ask the deli counter to slice it paper-thin, and it'll drape across the baguette like it was meant to be there.
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