1 Bag Turnbuckle Soft Pretzel Sticks
1 Lb. boneless skinless chicken breasts
1 Tsp salt and black pepper
1/2 Tsp paprika and garlic Powder
Olive oil, as needed
4 Slices provolone cheese
2 Large red onions
Hot honey, for drizzling on chicken
4 Peaches, thinly sliced
1 Package arugula
One at a time, lay the chicken breast inside a freezer bag. Use a meat mallet or rolling pin to gently pound the chicken to a 1/2-inch thickness. Use a sharp knife to cut the chicken into 4 equal pieces.
Combine the salt, paprika, garlic powder, and black pepper in the same freezer bag. Add 1 tbsp olive oil to the same bag. Mix around and let marinate in the fridge for 30 minutes.
Preheat the grill to medium-high heat. Lightly oil grate. Place the chicken on the grill and cook, covered, for 3 to 5 minutes per side. Cooking time will vary depending on your grill and how thick your chicken breasts are.
Add a slice of cheese to the top of each chicken breast and cook for about 1 minute or until the cheese is melted. The chicken should reach an internal temperature of 165 degrees F. Transfer the chicken to a platter and cover with foil. Let rest for 5 to 10 minutes.
Meanwhile, cut the onion into wedges, leaving the root partially intact so the layers stay together on the grill. Brush with olive oil and season with a little salt and pepper. Place the onion pieces on the grill and cook until tender, turning once. This will take about 8 to 10 minutes.
Cut the pretzel sticks in half, lengthwise. To toast the pretzel sticks, place cut side down on grill during the last minute or two of cooking time.
To assemble the sandwiches, top half of the sliced pretzel sticks with a piece of grilled chicken and drizzle generously with hot honey. Top with grilled onions, peach slices, and arugula. Top with the other half of the pretzel sticks as the bun and serve.
1 Bag One-Timer Soft Pretzel Bites
2 Tbsp chili sauce
3 Tbsp brown sugar
8 Oz. mustard
1 16 Oz.-package of hot dogs, cut into 16 pieces
2 Ears fresh corn, cut into 12 pieces
1 Green pepper, cut into 12 pieces
1 Red onion, peeled and cut into half-moons
1 Red bell pepper, cut into 12 pieces
Preheat grill to medium heat.
In a medium bowl, combine chili sauce, brown sugar, and mustard; mix well and set aside.
On each skewer, thread a piece of hot dog, corn, green pepper, onion, red pepper, and a soft pretzel bite. Repeat until skewer is filled.
Brush skewers with half the chili sauce mixture, then grill 4 to 5 minutes. Brush with the remaining sauce, then turn the skewers and grill 4 to 5 more minutes, or until vegetables are tender and hot dogs are heated through.
1 Bag Turnbuckle Soft Pretzel Sticks
8 Ounces burrata cheese, at room temperature
2 Peaches, sliced
1/3 Cup extra virgin olive oil
2 Cups small cherry tomatoes
3 Cloves garlic, chopped
2 Tbsp fresh thyme
Red pepper flakes
Kosher salt and black pepper
2 Tbsp white balsamic vinegar
To make the vinaigrette: Heat a large skillet over medium heat. Add the olive oil, tomatoes, garlic, thyme, and a pinch of red pepper flakes, salt and pepper. Cook until the tomatoes begin to burst for about 10 minutes. Remove from heat and let cool slightly, then stir in the vinegar.
Preheat your grill to high heat or preheat your oven to 400 degrees.
Slice Turnbuckles in half and slice peaches.
Place Turnbuckles and peaches on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the soft pretzels and peaches on the grill and grill both sides for about 2-3 minutes per side or until lightly toasted. Remove from the grill.
Break the burrata over the soft pretzels. Top with a layer of grilled peaches, then spoon over the tomato vinaigrette.
Sprinkle with fresh basil and enjoy!
Get Your Grill On!
Grilling brings out the best in our artisanal soft pretzels, warming the light brioche interior and crisping up the Bavarian crust. Here’s how:
Thaw completely. (That’s important!)
Coat each pretzel with butter or olive oil and salt if desired.
Grill for 20-30 seconds on each side or until you see beautiful brown grill marks.
Enjoy with your favorite gourmet sauces and toppings!
Shop our artisanal soft pretzels now for the perfect light and airy summer snack.
1 Packet Summer Citrus Sugar
1 Pint Blackberries
1 Pineapple, cut into chunks
1 Bottle Moscato wine
1/2 Cup Gin
4 Cups Lemon-Lime soda
Rim the glasses with Summer Citrus Sugar.
Slice the fruit into thin slices.
Place the fruit in a large pitcher. Add all remaining ingredients except for the lemon-lime soda.
Place the pitcher in the refrigerator for at least an hour or until ready to serve. Chill the lemon-lime soda.
Upon serving, add the chilled lemon-lime soda and pour into rimmed glasses.