Pastrami Melt on Homemade Pretzel Rolls with Cherry Mustard
Transform refrigerated French bread dough into authentic pretzel rolls through a quick water bath, then pile high with smoky pastrami, melted cheddar, and tangy pickles. The homemade mustard-cherry preserve spread adds a sweet-tart contrast that perfectly complements the salty, savory filling. These hearty sandwiches are ideal for weekend lunches or casual dinners when you want something special but don't have hours to spend in the kitchen. The pretzel roll technique gives you that distinctive chewy crust and tender interior that makes deli-style sandwiches truly memorable.
Ingredients
- 2 can refrigerated Pillsbury Original French Bread, 11 oz each
- 2 tablespoon coarse salt, kosher or sea
- ½ cup stone-ground mustardDijon mustard1:1processed
milder flavor
- ¼ cup red tart cherry preservesapricot jam1:1tree_nuts
different fruit flavor
- 8 slice smoked Cheddar cheese, 1 oz eachSwiss cheese1:1vegetarian
milder taste
- 16 slice deli pastrami, about 1 lbcorned beef1:1processed
similar texture
- ½ cup bread-and-butter pickle slices, drained
Instructions
- 1
Heat oven to 450°F and spray large cookie sheet with cooking spray
- 2
Bring 10 cups water to boil in 4-quart saucepan, then reduce heat to medium-low
- 3
Cut each loaf of dough in half crosswise to make 4 pieces
- 4
Add two pieces at a time to water for 30 seconds, turn over with tongs, simmer additional 30 seconds
- 5
Place pieces seam sides down on cookie sheet and repeat with remaining pieces
- 6
Sprinkle tops with salt
- 7
Bake 15 to 19 minutes until rolls are deep golden brown
- 8
Remove to cooling rack and cool 5 minutes
- 9
Beat mustard and preserves with wire whisk until blended
- 10
Cut each roll in half horizontally
- 11
Spread cut sides of tops with mustard mixture
- 12
Layer bottoms with cheese, pastrami, pickles and tops of rolls
- 13
Wrap each sandwich in foil
- 14
Bake 10 minutes until cheese is melted
- 15
Cut in half to serve
Tips
Don't skip the water bath step - it's what creates the authentic pretzel texture and allows the salt to stick properly to the surface.
Wrap sandwiches tightly in foil for the final bake to ensure even cheese melting and prevent the rolls from over-browning.
Let rolls cool slightly before assembling to prevent the cheese from melting too quickly when handling.
Good to Know
Assembled sandwiches can be wrapped and refrigerated up to 1 day before final baking. Add 2-3 minutes to baking time if cold.
Pretzel rolls can be made 1 day ahead and stored covered. Mustard mixture keeps refrigerated up to 1 week.
Serve hot immediately after baking. Cut in half for easier handling and to show off the layered filling.
Common Mistakes
Don't overbake the rolls in the first stage or they'll be too hard for sandwiches
Drain pickles well to prevent soggy bread
Substitutions
similar texture
FAQ
Can I use regular mustard instead of stone-ground?
Yes, any mustard works but stone-ground provides better texture and more complex flavor in the spread.
What if I don't have cherry preserves?
Any fruit preserve or jam works well - try apricot, fig, or even orange marmalade for different flavor profiles.
How long do leftover sandwiches keep?
Assembled sandwiches are best eaten immediately but can be refrigerated up to 2 days and reheated in foil.