Cook or grill the brats according to package directions (I often simmer them in a shallow pool of beer, and maybe some sliced onions if I have extra on hand).

Heat a large, wide pan (or griddle) over medium heat (or about 375°F) until droplets of water sprinkled on the surface sizzle. Butter the insides of the pretzel rolls and place both halves butter side down on the hot pan. Toast until golden, and then flip.

Smear the now upward-facing buttered sides with honey mustard, and lay one slice of muenster cheese on each half. Heat until melted (if your pan has a lid, that will help speed the melting process).

When the brats are cooked, move them to a cutting board and carefully slice them in half lengthwise. Lay both brat halves side by side on one of the pretzel roll "bottoms". Top with a spoonful of coleslaw, then close the sandwich with a pretzel roll "top". Serve, with plenty of napkins and happy sighs.