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Fang Food: Bacon Wrapped Baguette Sandwich Revisited

After the last edition focusing on a menu item I didn’t care for, I figured I’d treat myself to something I actually like the first time around for this edition

This week, we will kind of, sort of be recreating a menu item that was introduced back in 2017 to Chase Field: The Bacon Wrapped Pretzel Baguette. Unlike many of the things I’ve unfortunately eaten at Chase over the years, this was actually quite tasty. This is how the press release described it

12-inch, bacon-wrapped pretzel baguette stuffed with black forest ham and Swiss cheese and served with honey mustard and roasted jalapeño ranch.

You’ll just have to take my word I enjoyed it, though, because it seems that I never actually published a write up about it. Whoops. Oh well, I’m doing it now.

I am making a couple of changes to the recipe. First and foremost, I wasn’t a huge fan of the pretzel bread fad from a few years back, so when I couldn’t easily find an pretzel bread loaves, I didn’t worry about it too much, and just subbed it out for some french sandwich rolls. Less of a big deal, I’m not going to specify what type of meat and cheese you should use. Really anything would work just fine in this sandwich. Personally, I used turkey and colby, since that’s what I already had before I went shopping. Go absolutely crazy.

Bacon Wrapped Baguette Sandwhich


makes four sandwiches

  • 4 sandwich loaves
  • 12 OZ of sandwich meat
  • 8 slices of cheese
  • 1 LB of bacon (Original cut. Thick will take longer to cook)


  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and a baking rack.
  • Assemble your sandwiches with your choice of meat and cheese. 4 OZ of meat per sandwich and two slices of cheese.
  • Wrap each sandwich with bacon. The best technique is to wrap it so both ends of the bacon end up on the bottom. This way the weight of the sandwich will hold it in place and eliminate the need for potentially dangerous toothpicks.
  • Place each sandwich on the prepared baking sheet and bake for 20 minutes. Flip the sandwiches with a pair of tongs and cook for another 30 minutes.
  • Let cool for a couple of minutes and enjoy with honey mustard!

Honey Mustard


  • 13 C Mayo
  • 3 TBSP Dijon Mustard
  • 2 TBSP Honey
  • 1 TSP lemon juice


Combine all ingredients in a bowl and served chilled. Enjoy!

And that’s just all there is to it for this recipe. Hope you enjoy. This was one of my favorite things they’ve had at Chase and it was actually pretty comforting to have it at home right now. As always, let me know if you try it, and if you have any suggestions on what I should make next, let me know!