Baked Pretzel Loaf Sandwich
Easy Budget Friendly Summer Meal

This Baked Pretzel Loaf Sandwich features savory beef, creamy Swiss cheese, and a special dressing made from mayonnaise, French dressing, and some pantry seasonings and herbs. Serve with my Simple Cucumber Salad for an easy summer meal.
When my food budget was tight I would go to Aldi and peruse the aisles to see what I could come up with for under twenty bucks. This Baked Pretzel Loaf Sandwich was something that came in well under budget and was really lovely served with a salad.
It is one of the most perfect warm weather meals. If you have a larger food budget, you can feel free to use freshly sliced deli meat.
You can also swap out the beef for turkey or chicken. This recipe is very versatile.

The Sauce
The special sauce for this recipe is made with Catalina Dressing. If you have purchased the Western French dressing I rave about, you can use that as well.
I know this may seem like a strange combination, but trust me when I tell you that it bakes up really tasty! The mayonnaise is basically oil and egg, so it makes the bread nice and toasty.
No Time, No Problem
If you are pinched for time, you can skip the pre-bake step for the bread. Just spread the sauce, layer the meat and cheese, and bake.
I DO think the recipe comes out much better if you use the spread on the baguette and then bake up, then the next step would be to layer the meat and cheese. I personally think this makes for a much better texture when eating.

Carl Budding For The Win
Carl Buddig beef is found in the cheese and meat section of the grocery store. I like this product when you do not have access to fresh deli meat.
It stores for a long time and it is very tasty baked up. For the longest time I thought it was Carl BUDDING, but I was wrong.
Aldi also has a version of this deli meat. It is their own brand but it tastes exactly like Carl’s.
I have a personal affinity for this product. This comes from when my friend Yolanda used to make me sandwiches using this meat.
She took such care in layering the perfect sandwich. I always see this beef and remember her fondly.

Be Generous
You will see a step in the recipe card to be generous with the remaining mayonnaise mixture when you spread this all over the outside of the bread. Follow this step as it is an important one!
This step adds a really nice flavor and texture to the outside of the bread when it is baking.

Baked Pretzel Loaf Sandwich Recipe

A budget friendly, warm weather meal. Beef and Swiss baked on a Pretzel baguette with a tangy sauce. This baked pretzel loaf is a great sandwich that will feed the whole family in a pinch.
Ingredients
- 1 Pretzel Baguette ( 6 inch)
- 2 packages of Carl Buddig Roast Beef (2 ounces each) *pictured in post
- 6 to 8 slices of Swiss Cheese
- 1/2 cup of Mayonnaise
- 3 tablespoons of Catalina Dressing or any Tangy Red French Dressing
- 2 tablespoons of Relish (dill or sweet)
- 2 teaspoons of Garlic Powder
- 2 teaspoons of Onion Powder
- 1 teaspoon of Dried Dill
- 2 teaspoons of Dried Parsley
- Pinch of Black Pepper
Instructions
- In a bowl mix the mayonnaise and French dressing. Mix in the relish, onion and garlic powders, black pepper, dill, and parsley. Mix well to combine.
- Split the baguette down the center and brush both sides of the bread with the mayonnaise mixture.
- Heat the oven to 375°. When the oven is heated, place the baguette on a baking sheet lined with enough foil to later wrap the whole baguette. For this step, do not wrap in foil, bake for 10 minutes in the oven to toast up the bread.
- Remove the bread from the oven, let cool enough to work with the bread. Layer the roast beef and the Swiss cheese. Top the baguette bottom with the baguette top.
- Brush the whole loaf with the remaining mayonnaise mixture. Be generous with this step.
- Wrap the baguette that is layered with the roast beef and cheese in the foil, loosely.
- Bake for 25 to 35 minutes. *Every oven is different so keep an eye on this the first time you make it to make sure it is not burning.
- Remove from the oven and immediately and carefully unwrap the baguette from the foil. Let cool enough to slice.
- Slice into individual servings. You can use a toothpick in each slice to hold together.