A twist on an old classic

​An old lunch box favorite is popping up on menus and in grocery stores around town.

Pretzel bread — the chewy, yeasty version of a traditional hard pretzel — is the basis for the pretzel chicken sando (grilled chicken, pepper jack cheese, grilled sweet onions, tomato, spinach, garlic aioli on toasted pretzel bread, $8.95) at The Mixx downtown. Paddy O’Quigleys in North Kansas City has pretzel bread as an option on its turkey sandwiches.

If you want to make the at-home version, Cosentino’s in Brookside sells Farm to Market pretzel rolls for 50 cents apiece. You might not be able to make the sandwich, though, because they’re good enough to eat straight out of the bakery bag.

Categories: A&E, Dining