Loaded Delancey Street Pretzel Bites
Directions
- Add oil to pan and cook onions with a little salt and pepper until caramelized.
- Brush pretzel bites with a little water and coat tops with pretzel salt. Bake bites according to instructions.
- Top bites with pieces of hot torn pastrami, sprinkle with caramelized onions, and pour warm beer cheese dip over top.
- Bake at 400 degrees for 3-5 minutes to heat through.
- Meanwhile mix mayo and mustard in small bowl and stir to combine.
- Serve with scallion thread garnish and mustard dipping sauce.
Ingredients
- 16 ea Delancey Street Deli® Pretzel Bites, with salt
- 5 oz Freirich Pastrami, torn
- 6 oz West Creek® Dip, Beer Cheese
- 1 ea Peak Fresh Produce® Onion(s), Yellow, peeled and sliced thin
- 2 tsp Luigi® Soy Pomace blend oil
- 2 tsp Delancey Street Deli® mayonnaise
- 2 tsp Roland® Whole Grain Mustard
- 1/4 oz Peak Fresh Produce® Onion(s), Green, cut into 2 in. fine julienne
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
