From Robin of Alpina Swiss Bakery and the Green Hill Restaurant Group:
The pretzel sandwich at Alpina Swiss Bakery is one of those that’ll never leave our menu.
We make our pretzels in-house every day. We use Kidd Squid beer in the process – it gives them this really nice, distinct flavor profile.
Then there’s turkey from New York’s iconic butcher Schaller & Weber – a phenomenal place serving phenomenal quality.
We add spinach and Dijon mustard … but the highlight is the cheese. Really Swiss – with strong, distinct flavor.
The cheese we use for our pretzel sandwich is Tête de Moine. We’ve got this special little machine that rotates the wheel and shaves it off into these beautiful florets. It’s kind of a showstopper.
670 Montauk Hwy C1, Water Mill, NY 11976, USA
The card was written by Hamptons resident Robin Mueller, a television director of photography and the co-owner of five Long Island restaurants: Alpina, Green Hill Kitchen, and Anker in Greenport and Alpina Swiss Bakery and Hampton Kitchen in the Hamptons.
@alpinabakery / Instagram
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