Thomasville Tomme Stuffed Pretzel Bun
Honey is spicy, the Ghostbusters are girls and pretzels are bun shaped?! When the world seems like a crazy place, it's best to just embrace it. This tasty lunch for one needs very little prep. I used Thomasville Tomme because of it's pleasant notes of wet grass and it is even more delightful when melted. Serve with your favorite Sir Kengsington sauce. I used their dijon, but they have a few yummy varieties. Don't forget the cornichons and the caviar of condiments; pickled mustard seeds.
1 Slow Dough Pretzel Bun
1/4 lb Thomasville Tomme
Cut pretzel bun in a crisscross pattern, (I did 3 cuts horizontal and 3 cuts vertical) leaving about 1/2 inch at the bottom not cut into. Remove rind from Tomme and slice into pieces. Slide slices of Tomme into slots, spoon Sir Kengsington mustard into slots if desired or serve on side. Toast under broiler for 10 minutes or until bun is toasted and cheese is bubbly. Serve on a wooden board with cornichons, mustard caviar and Sir Kengsington mustard of your choice.
*Recipe for 1 serving