Turkey O’Toole Copycat

By MJH

For One Sandwich

Ingredients

• Rosemary Soft Pretzels:
• 1 Pretzel Roll (recipe below)
• 4-6 oz Oven Roasted Deli Turkey
• 2-3 tsp of Honey Mustard (or Honey Dijon) dressing
• 1 slice of Swiss cheese
• 1 tsp of oil (to saute the turkey)
• 2 1/4 tsp dry active yeast (1/4 ounce)
• 1/4 tsp coarse salt
• 2 tsp sugar
• 1 cup warm water (100 to 110 degrees)
• 3 cups all-purpose flour, plus more for surface
• 2 tbs unsalted butter
• 1/8 teaspoon cayenne pepper
• 3 tbs baking soda
• Medium pot of water
• 2 tbs unsalted butter, softened
• 2 tbs chopped rosemary
• 1 tbs coarse salt

Details

Adapted from willcookforsmiles.com

Preparation

Step 1

Heat up a medium sized pan and add the oil.
Rip the oven roasted turkey in pieces and saute for a few minutes.
Cut the pretzel roll in half and spread the honey mustard on the bottom.
Gather the turkey into one pile and top it off with cheese. Wait until the cheese is melted and add the turkey/cheese to the pretzel roll.


Rosemary Soft Pretzels:
Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes.
Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal.
Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better)
Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side.
Lightly dry on paper towel and return to baking sheet.
Brush with butter and sprinkle with pretzel salt and rosemary.
Bake until golden brown and cooked through, about 7-9 minutes.