Lattice Window Pretzel Layers (Printable version)

Layers of prosciutto, salami, Swiss and cheddar cheeses topped with a crisp pretzel lattice and chives.

# What You 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

# How to Make It:

01 - Place baguette slices in a single layer on a large serving platter or tray.
02 - Spread a thin layer of whole grain mustard on each baguette slice.
03 - Evenly distribute prosciutto, salami, Swiss cheese, and sharp cheddar on baguette slices, overlapping slightly to create a generous appearance.
04 - Lay pretzel sticks horizontally across the meats and cheeses with about 0.4-inch spacing, then weave pretzel sticks vertically over and under the horizontal layer forming a lattice pattern.
05 - Sprinkle chopped fresh chives evenly over the pretzel lattice for color and freshness.
06 - Present immediately, encouraging guests to break through the lattice to access the layered flavors beneath.

# Expert Advice:

01 -
  • It looks like you spent hours on it but honestly takes just twenty minutes.
  • Every bite has this perfect contrast: crispy, salty pretzels snapping against buttery cheese and tender meat.
  • You can build it ahead and let guests break through that pretzel lattice themselves, which somehow makes it taste even better.
02 -
  • Don't prep the lattice more than five minutes before serving or the pretzels will soften and lose that satisfying crunch that makes the whole thing special.
  • Room temperature cheese and meat are your friends—they drape better and taste richer than cold ones straight from the fridge.
  • If a pretzel stick breaks while you're weaving, just slide it out and replace it; no one will notice if you're confident about it.
03 -
  • Toast the baguette slices lightly if you want them to hold the weight of toppings without getting soggy, but honestly the soft center that absorbs a hint of mustard is half the pleasure.
  • Let guests break the lattice themselves—there's something fun and interactive about it, and it makes them feel like they're part of the creation rather than just eating what you made.
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