Celebrating National Grilled Cheese Sandwich Day with Sara Lee Artesano Bread

You know the old saying, “The best thing since sliced bread”, what if the best thing is a new sliced bread. We’re counting down the days until National Grilled Cheese Sandwich Day (April is Grilled Cheese Month but National Grilled Cheese Sandwich Day is officially on April 12th) with delicious anticipation. There’s no denying that an amazing grilled cheese sandwich can cure your ills, bring you an untold amount of joy, and satisfy you like nothing else, so what better time to celebrate National Grilled Cheese Sandwich Day than with the new Sara Lee Artesano Bread.

The newest addition to the Sara Lee Bread family is a thick sliced, Artisan style bread with a golden crust that is dusted with a bit flour right before being packaged. The soft Artesano slices boast a rich and distinctly creamy flavor,  has no artificial flavors, colors or high-fructose corn syrup, and has a mouthwateringly soft texture that makes it perfect for memorable grilled cheese sandwiches. We just so happen to have a few momentous Sara Lee Artesano Bread grilled cheese sandwiches for you to try that are perfect for breakfast, lunch or as a snack.

Aloha Pork Grilled Cheese

Sandwich:
2 slice of Sara Lee Artesano Bread Style Bread
pulled pork – one portion from pork recipe
¼ cup tangy BBQ sauce
4 oz Hawaiian chili pepper Havarti cheese
1 grilled pineapple ring
2 tbs butter at room temperature

Slow Cooker Pork:
4lb Boston butt roast (bone-in or out)
1½ tbs Hawaiian sea salt
Hawaiian chili pepper Havarti cheese (sliced)
2 peeled garlic cloves (optional)

Hawaiian BBQ Sauce:
¾ cup unsweetened pineapple juice
½ cup vegetable oil
1/3 cup soy sauce
¼ cup molasses
1 tsp ground ginger
2 peeled garlic cloves (optional)
Combine Hawaiian BBQ sauce ingredients in bowl. Mix and add to slow cooker with pork. Slow cook pork one hour on high and eight hours on low. Shred with two forks. Butter one side of a fresh slice of bread and lay it, butter side down, in a well preheated (medium-low heat) nonstick skillet. Top with one or two slices of spicy Havarti cheese. Pile pulled pork evenly on top of the cheese, gently press the pork into the cheese. Place the pineapple slice(s) on top of the pork, and top with another slice or two of cheese, if desired. Top with remaining slices of buttered bread, butter side up. When the bottom of the bread slice reaches the desired browned color, gently but firmly press down on the top of the sandwich with your spatula, and flip over, being careful not to allow the pork shreds to fall out. Cook until the other side has reached the desired color and the interior is hot throughout.

Farm-To-Table Grilled Cheese

2 slices of Sara Lee Artesano Bread Style Bread
2 tbs unsalted butter, at room temperature
1 tbs canola oil
2 fresh eggs, any size
dash of salt
1 cup fresh arugula, rinsed and dried
3 to 4 oz sliced or shredded Gruyere cheese
cracked black pepper, as desired
Fry the eggs in a preheated (medium heat) nonstick skillet and oil, breaking the yolks after the whites have begun to set, if desired. Cook to desired opaqueness. Set aside and sprinkle with pepper. In the same warm skillet, with the heat slightly reduced, place a slice of bread with one side buttered, butter side down. Top with two or three slices, or about and ounce and a half of shredded Gruyere cheese. Top the cheese with the arugula and cooked eggs. Add more cheese if desired. Top with the remaining slice of bread, one side buttered and facing up. When the bottom slice of bread is browned to your liking, gently press down on the sandwich evenly with your spatula. Gently flip the sandwich, careful not to allow the fillings to spill out. Cook until the second slice of bread reaches the desired degree of brown and cheese is melted.

Zesty Grilled Cheese sandwich

2 slices of Sara Lee Artesano Bread Style Bread
10 – 12 red onion slivers
2 tbs butter, at room temperature
1 tbsp canola oil
3 tbsp aioli
4 oz Fontina, sliced or grated
2 oz spicy pickle slices
red pepper flakes (optional)
Preheat skillet over medium heat, add the oil and allow it to warm. Fry the onion slivers until the tips begin to blacken and the edges char. Lower the heat to medium-low and move the pan to a cool burner for a few moments. Remove onions from pan and set aside. Butter one side of a slice of bread and place it, butter side down, on the skillet. Place skillet back on the medium-low burner. Quickly spoon half of the aioli over the top surface of the bread and add half of the Fontina over the aioli. Scatter the charred onions over top of the cheese and place the pickles evenly over the onions. Cover the pickles with the remaining cheese, spoon over the remaining aioli, sprinkle with pepper flakes and top with remaining buttered bread, buttered side up. When the bottom slice of bread has reached the desired golden brown color, gently press down on the sandwich with your spatula, and carefully flip over. Cook until the second piece of bread has reached the desired color and the interior is heated through and the cheese is melted.

The Sara Lee Artesano Bread comes packaged in a distinct, frosted bag, is available in the bread aisle of grocery and other stores in a 20 oz., 15-slice loaf, for a suggested retail price of $2.99.  We’re already addicted to the homemade taste of this bread and we have a distinct feeling you will be too.