Pin It The first time I made this, I was hosting a casual dinner party and wanted something that looked impressive without spending hours in the kitchen. I grabbed some cold cuts from the deli counter, layered them onto toasted baguette, and on a whim decided to create a lattice pattern with pretzel sticks I'd found in the pantry. When my guests arrived, they stopped in their tracks at the sight of it—this delicate crosshatch of golden pretzel catching the light, promising something crunchy and satisfying underneath. That moment taught me that sometimes the simplest ideas create the most memorable presentations.
What really stuck with me was serving this at a potluck where I thought my contribution might get lost among all the casseroles and desserts. Instead, people kept gravitating back to it, breaking off pieces of pretzel and stacking them with meat and cheese, treating it almost like an edible game. I watched someone try to gently lift an entire section of lattice intact, fail, laugh, and then dive back in with less ceremony. That's when I realized the best food is the kind that gives people permission to be a little messy and have fun.
Ingredients
- Thinly sliced prosciutto (100 g): The salt and delicate texture make this worth seeking out at a good deli counter rather than grabbing whatever's on sale.
- Sliced salami (100 g): Choose one with a little heat or spice if you can find it—it adds a subtle backbone to every layer.
- Sliced Swiss cheese (100 g): Its mild, slightly nutty flavor lets the other ingredients shine without overpowering.
- Sliced sharp cheddar cheese (100 g): This is your flavor anchor—don't skimp on quality here because you'll taste the difference.
- Small baguette, sliced thin: A day-old baguette is actually better because it won't fall apart under the weight of everything on top.
- Whole grain mustard (2 tbsp): The grainy texture and slight tang are what tie all these rich flavors together.
- Fresh chopped chives (1 tbsp): They brighten the whole thing up at the last second with a whisper of onion and a pop of color.
- Pretzel sticks (40–50): Make sure they're good quality and completely unbroken—a snapped pretzel ruins the lattice illusion.
Instructions
- Lay your foundation:
- Arrange the baguette slices in a single layer on your platter, leaving just a tiny bit of space between each one so the whole thing looks generous and abundant without things sliding around.
- Add the mustard base:
- Spread a small amount of whole grain mustard on each slice—not so much that it drowns everything else, just enough to taste it when you take a bite.
- Build the layers:
- Drape the prosciutto, salami, Swiss cheese, and cheddar over the baguette, letting them overlap slightly and cascade a little. This isn't about perfect coverage, it's about looking inviting.
- Create the lattice:
- Start by laying pretzel sticks horizontally across the top, spacing them about a finger's width apart, then carefully weave vertical pretzel sticks over and under to form that signature crosshatch pattern—it takes patience but it's actually meditative.
- Finish with freshness:
- Sprinkle the chopped chives over the lattice right before serving so they stay green and vibrant.
- Serve with intention:
- Bring it to the table while the pretzel sticks are still crisp and encourage people to break through that beautiful lattice to discover what's hiding underneath.
Pin It I remember one afternoon when a friend who usually skips appetizers at parties actually sat down and ate several pieces of this, really savoring it rather than just grabbing and moving on. Later she asked for the recipe and said it was the first time she'd thought of an appetizer as something substantial enough to matter. That stuck with me—it's proof that good food doesn't need to be complicated to make someone feel taken care of.
When Texture Makes All the Difference
This whole dish lives or dies by contrast, and I learned that the hard way by once using soft pretzels instead of sticks. Don't make that mistake. The whole point is that moment when your teeth hit something crispy after expecting something soft, when flavors shift from salty to tangy to rich all in one mouthful. That's what makes people notice what they're eating instead of just mindlessly grabbing bites.
Playing with Flavors
Once you get comfortable with the basic version, you can start swapping things around and discovering what you actually love. Try gouda for a smokier depth, or pepper jack if you want people to feel that little heat surprise. Different cured meats bring different stories—coppa adds a peppery note, bresaola is leaner and more delicate. The point isn't to follow a formula but to build something that tastes like your kitchen and your taste.
Make It Work for You
The vegetarian version isn't a sacrifice—it's actually an opportunity to showcase really good cheese and interesting vegetables like roasted red peppers or marinated artichokes. You can make half the platter one way and half another so everyone finds something they love. What matters is that moment when someone takes a bite and feels like you spent more time and care on them than you actually did.
- A crisp white wine or light lager alongside this makes the whole experience feel intentional and complete.
- If you're bringing this to someone else's house, assemble it right there instead of trying to transport it—the presentation is half the magic.
- Leftover pieces work surprisingly well the next day if you keep them covered in the fridge, though the pretzel will lose some of its snap.
Pin It This recipe taught me that hospitality doesn't need to be stressful, and the most impressive things sometimes come from just paying attention to what you already have and arranging it with a little care. That lattice of pretzels isn't fancy—it's just honest food that tastes like someone was thinking about you.
Recipe FAQs
- → What breads work best for the base?
Thinly sliced baguette rounds are ideal for supporting layers while maintaining a light texture.
- → Can other cheeses be used with this dish?
Yes, cheeses like gouda, pepper jack, or other favorites can be substituted to suit taste preferences.
- → How do I create the lattice pattern with pretzel sticks?
Lay pretzel sticks horizontally spaced about 1 cm apart, then weave vertically over and under to form the lattice.
- → Is there a way to make a vegetarian version?
Simply omit the meats and increase cheese quantity or add roasted vegetables and marinated artichokes for added flavor.
- → What garnishes complement the layered flavors?
Chopped fresh chives add a fresh, colorful finish, enhancing both aroma and taste.