Fact: I’m 60 percent more likely to order a sandwich if it’s served on a pretzel roll.
They’ve got that attractive golden-brown sheen, they’re sturdy enough to hold up to most any sandwich filling, and they taste just like soft pretzels. In other words, they’re superior to regular sandwich buns in pretty much every way.
Here’s a look at who puts the pretzel roll to use best.
Tip Top Pot Roast Sandwich
$9 at Tip Top Kitchen & Cocktails
The superstar of pretzel rolls in Columbus can be found at Liz Lessner’s hip Downtown hangout. Simplicity is key here — a big serving of just-like-Mom’s slow-roasted beef pot roast is paired with a slice of Swiss and served on a toasted pretzel roll. As for the roll, when you’re lucky enough to get a super-fresh one, it’s the best around.
Kobe Chorizo Burger
$11 at De-Novo
Best newcomer to the pretzel sandwich scene? The decadent burger served up at this swanky new Downtown bistro. A pillowy bun is topped with a fiery chorizo-laced patty, intensely flavored Carr Valley Menage cheese, roasted tomatoes, arugula and some housemade triple-smoked ketchup.
Smoke House BBQ Luna Burger
$6 at Hal & Al’s
The South Side neighborhood bar incorporates lots of locally produced ingredients on its entirely vegan menu. So this standout sandwich is made with Columbus’ own Luna veggie burgers served on fantastic Brezel pretzel rolls produced at the North Market. A big tangle of grilled onions and mushrooms plus lots of terrific smoky-sweet barbecue sauce bring lots of flavor.
Liberty Tavern Pretzel Reuben
$12 at Liberty Tavern
The patriotically themed Powell tavern subs a pretzel bun for rye on its towering Reuben. Seriously, this thing is enormous, made with a mound of corned beef or turkey and literally overflowing with tangy sauerkraut. Swiss cheese, Russian dressing and Dijon mustard (an odd addition, honestly) round things out.
$7 at Lexi’s
It’s not nearly as jaw-dropping as their corned beef specialties, but this tasty sandwich combines a satisfyingly thick stack of Bavarian ham with melted Swiss and spicy mustard on a thin, buttery pretzel roll.
∙ Shelley Mann is the editor of Crave, Columbus’ new dining magazine. Keep up with her at ColumbusCrave.com.