This pretzel bun sandwich features thinly sliced chicken alongside avocado, orange tomato, spicy pickled red onions, fresh mozzarella and honey dijon mustard.
- For the Sandwich:
- 1 pretzel bun
- 1 tablespoon honey dijon mustard
- 1/4 lbs. roasted chicken breast, sliced thin
- 1/3 avocado, sliced and salted
- 2 slices fresh mozzarella, salted
- 3 slices orange tomato
- 2 tablespoon spicy pickled red onions
- For the Spicy Pickled Red Onions:
- 1/4 medium sized red onions, thinly sliced
- 1 teaspoon sugar
- 1/4 cup red wine vinegar
- 1/2 jalapeno (smashed)
Gather the ingredients.
At least 30 minutes prior to making this sandwich you'll need to make your spicy pickled red onions. To do this, simply toss your red onions in sugar and pour red wine vinegar over them so they're submerged. Depending on your container you might need more or less based on our recipe.
Once the onions are pickling with the sugar and red wine vinegar, add the jalapeño. If you're into more spice, add the top half of the jalapeño so that the seeds, which hold the most heat, can infuse with the brine. If you aren't into your pickled red onions being that spicy, just use the bottom half (with barely any seeds) or just don't add any at all. These can last up to a week but we prefer using them within the first 3 to 4 days.
Next, cut your pretzel bun in half and toast it so that it gets crispy and fragrant.
Next, add a smear of the honey dijon mustard to both sides. On the bottom half of the bun, add the chicken, the avocado, the orange tomato, the spicy pickled red onions, and the fresh mozzarella. Add the top half of the bun to the sandwich and serve.