Remove soft pretzels from deep freeze and allow them to thaw for five minutes. Bake them in the MIWE cube : air (if oven is full simply set the oven for Program 2). After baking, cut the soft pretzels into halves and spread with cream cheese. Add salami to bottom half and garnish it with tomato and zucchini squash slices. Then place the brie cheese on top and spread the fig mustard on it. Then top with the other half of the soft pretzel and heat for 5 to 7 minutes at 190 C° in the MIWE cube : stone.
 
This spicy little French pretzel is especially tasty when served warm. Bon appetit!