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Lemon Rosemary Grilled Chicken Pretzel Sandwich

Lemon Rosemary Grilled Chicken Pretzel Sandwich

Ingredients 10
October 19, 2020
Lemon Rosemary Grilled Chicken Pretzel Sandwich
  • Eastern Standard Provisions Turnbuckle Pretzels, thawed 3
  • Eastern Standard Provisions Lemon Rosemary Pretzel Salt 1 tsp
  • Unsalted butter, melted 1 tbsp
  • Olive oil 2 tbsp
  • Lemon juice 1 tsp
  • Chicken tenders 6 oz
  • Maple bacon, cooked 3 slices
  • Ranch dressing (or your favorite spread) 3 tbsp
  • cherry tomatoes, sliced 4
  • Iib lettuce, trimmed and dried 3 leavee
  • 1.

    Start your grill.

  • 2.

    Combine olive oil, lemon juice, and 1/2 tsp Lemon Rosemary Pretzel salt into a small mixing bowl. Add the chicken tenders and marinate for 30 minutes.

  • 3.

    Grill the chicken.

  • 4.

    Preheat the oven to 400 degrees.

  • 5.

    Place the pretzels on a cookie sheet, brush with melted butter. and sprinkle with remaining Lemon Rosemary Pretzel Salt.

  • 6.

    Bake for 6 minutes and then remove from the oven.

  • 7.

    Slice the pretzels in half the long way.

  • 8.

    Spread the ranch dressing (or your spread of choice) on the sliced pretzel sides.

  • 9.

    Stack on the chicken, bacon, tomatoes, and lettuce then serve.

This is a superstar-level combination: chicken, bacon, ranch, and the best pretzels ever. What more could you need?

Ingredients

Directions

  1. Start your grill.
  2. Combine olive oil, lemon juice, and 1/2 tsp Lemon Rosemary Pretzel salt into a small mixing bowl. Add the chicken tenders and marinate for 30 minutes.
  3. Grill the chicken.
  4. Preheat the oven to 400 degrees.
  5. Place the pretzels on a cookie sheet, brush with melted butter. and sprinkle with remaining Lemon Rosemary Pretzel Salt.
  6. Bake for 6 minutes and then remove from the oven.
  7. Slice the pretzels in half the long way.
  8. Spread the ranch dressing (or your spread of choice) on the sliced pretzel sides.
  9. Stack on the chicken, bacon, tomatoes, and lettuce then serve.

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