Monday, October 28, 2013

Pork and Swiss on a Pretzel Bun

Photo courtesy of the Cooking Corner.

      There seems to be a big blitz among restaurants lately over pretzel buns. This is not something new. However getting it right might be a new challenge. The best pretzel bun I've had to date was at the Schnitzelbank restaurant in Jasper. It comes with their award winning Bratzel that was voted best sandwich in Indiana when the Superbowl was here a few years back. A Bratzel is a bratwurst on a pretzel bun with sauerkraut and spicy mustard in between. It's top notch.
     Recently a friend of mine visited the bakery that provides these pretzel buns and brought me some to sample. Yeah! However, I didn't have any brats or sauerkraut to attempt my own Bratzel, but I did have some pork cutlets. So I took the easy way and spiced up the cutlets. When they were  done cooking, I gave them a layer of cheese to top it off. After softening the buns in the microwave (about 15 seconds), I assembled some quick and easy sandwiches for dinner that were quite tasty with the new flavor of a pretzel bun.

Pork and Swiss on a Pretzel Bun
2 pork cutlets
1/2 tsp. Old Man Larry's Seasoning (or other dry rub of choice)
2 slices Swiss cheese
2 pretzel buns
1 T. spicy mustard, divided
1 T. oil

Heat oil in skillet. Sprinkle seasoning and pepper on pork cutlets. 

Cook 3-4 minutes on each side until lightly browned. 

Add layer Swiss cheese on pork and let melt while preparing sandwiches.

If buns are hard, soften in microwave 30 seconds. Spread buns with mustard and lay pork on top.

Serves 2.
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