Save The first time I made this was purely by accident. I'd grabbed a handful of pretzel sticks while arranging some cured meats on a platter for a dinner party, and instead of eating them, I started laying them across the top in neat lines. My friend watched me weave them like a kid playing with sticks, and suddenly what felt like kitchen fidgeting had become this gorgeous, almost architectural thing. Everyone at the table went quiet for a second before diving in, cracking through that crispy lattice to find all the savory layers underneath. That moment taught me that sometimes the best dishes come from just playing around.
I made this for my sister's birthday potluck, and she texted me a photo asking if I'd bought it from a fancy deli. The thing about this recipe is that the lattice does all the visual heavy lifting for you. People see that crispy grid and assume you've spent hours perfecting some delicate technique, when really you've just carefully laid down pretzel sticks like you're playing tic-tac-toe. She brought it to the office the next day and said her coworkers wouldn't stop asking for the recipe.
Ingredients
- Thinly sliced prosciutto (100 g): The saltiness here anchors everything, and when it drapes over the other layers, it becomes almost translucent in the best way.
- Sliced salami (100 g): Pick one with good marbling so you get those little pockets of fat that melt slightly against the cheese.
- Sliced Swiss cheese (100 g): Those holes are there for a reason, letting the mustard and flavors seep through, plus it has a gentle nuttiness that won't overpower.
- Sliced sharp cheddar cheese (100 g): This is your flavor anchor, the one that makes people pause and ask what they're tasting.
- Small baguette, sliced into thin rounds: Toast these lightly if you want them to hold up better, or leave them soft if you prefer them to soak up the mustard and cheese oils.
- Whole grain mustard (2 tbsp): Don't skip this spread, it's the secret ingredient that ties all the saltiness together and adds a tiny kick.
- Chopped fresh chives (1 tbsp): These are your last-minute brightness, cutting through all the richness so each bite doesn't feel heavy.
- Pretzel sticks (40-50): Make sure they're fresh and unbroken, and avoid the really thick ones because they'll overpower the delicate layers.
Instructions
- Lay your foundation:
- Arrange the baguette slices on your platter in a single layer, leaving just a tiny bit of space between each one. Think of them as your canvas.
- Add the mustard:
- Use a small butter knife or spatula to spread a thin, even layer of mustard on each slice. You want just enough to taste it, not so much that it overpowers everything else.
- Build the layers:
- Now layer the prosciutto, salami, Swiss, and cheddar over the baguette, letting each piece slightly overlap its neighbor. This creates that rustic, abundant look that makes people want to dig in immediately.
- Create the lattice:
- This is where it gets fun. Lay your pretzel sticks horizontally across the entire arrangement, spacing them about a centimeter apart. Then carefully weave the vertical sticks over and under, creating that window pattern. Take your time here, it's the show-stopper.
- Finish with brightness:
- Sprinkle the chopped chives across the lattice right before serving, giving everything a pop of color and freshness that balances all the richness.
Save What I love most about this recipe is watching people's faces when they realize they have to break through that lattice to actually eat it. It's interactive in a way that most appetizers aren't, and there's something almost playful about it. My mom called it "edible architecture," which I think might be the best description I've ever heard.
The Magic of Texture
Every element here has a completely different texture, and that's where the real magic happens. The soft baguette gives way to creamy cheese, then you hit that salty, tender meat, and finally crack through the pretzel lattice with this satisfying snap. It's why people keep reaching for another piece, even when they say they're full. The contrast keeps your mouth interested the whole time.
Customizing Your Lattice
Once you understand the basic structure, you can play with it. I've made vegetarian versions using roasted red peppers, marinated artichokes, and fresh mozzarella, and they're just as impressive. Swapping the cheeses to gouda or pepper jack changes the whole personality of the dish. The lattice works with practically any combination of toppings you can imagine, so think of this less as a fixed recipe and more as a template for your own creations.
When and Where to Serve It
This is perfect for dinner parties, game day, or anywhere you want people to pause and take a photo before eating. The visual impact buys you so much goodwill, and the fact that it tastes as good as it looks only adds to that. I've found it pairs beautifully with crisp white wines or light lagers, which help cut through the richness and prepare your palate for the next bite.
- Make sure your serving platter is large enough that people can break pieces without the whole thing tumbling apart.
- Chill the ingredients for an hour before assembling if you want everything to stay fresher longer.
- If you're transporting this somewhere, keep the pretzel lattice separate and assemble it right before serving.
Save This recipe proved to me that appetizers don't need to be complicated to be memorable. Sometimes the best dishes are the ones that surprise you with how easy they are to pull off.
Recipe Questions & Answers
- → What is the best bread base to use?
Thinly sliced baguette rounds work best as they hold toppings well without becoming soggy.
- → Can I substitute the pretzel sticks?
Pretzel sticks provide a salty crunch ideal for the lattice. Breadsticks or grissini may offer a similar texture.
- → How to make a vegetarian version?
Simply omit the meats and add extra cheeses, roasted vegetables, or marinated artichokes for layered flavor.
- → What cheeses complement the meats best?
Swiss and sharp cheddar offer a balance of creamy and sharp notes that pair well with prosciutto and salami.
- → How should it be served?
Serve immediately to maintain crispness, allowing guests to break through the lattice and enjoy the layered textures.