Arnold Grains & More Sliced Breads | Double Protein Sliced Bread

Whole Grains: Double Protein

whole grains
per serving
19g
fiber per
serving
3g

There’s a lot to love about this bread: protein, fiber, and whole grains.

UPC 7341001374
0g Trans Fat At Least 8g Whole Grains No High Fructose Corn Syrup
Heart Healthy* Low Fat No Artificial Colors, Flavors
*Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.
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Arnold® Whole Grains Double Protein Nutrition Facts

Nutrition Facts

Serving Size 1 slice (43g)

Servings Per Container 16

Calories 100

Calories from Fat20

Amount/Serving
% Daily Value*
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
16g
5%
Dietary Fiber
3g
12%
Sugars
2g
Protein
7g
5%

Vitamin A 0% • Vitamin C 0% • Calcium 4% • Iron 4% • Thiamin 6% • Riboflavin 2% • Niacin 4% • Folic Acid 4%

Check your packaging label for the most up to date nutritional information.

*Percent(%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories2,0002,500
Total FatLess than65g80g
Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2,400mg2,400mg
PotassiumLess than3,500mg3,500mg
Total Carbohydrates300g375g
Dietary Fiber25g30g

Ingredients

WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, WHEAT PROTEIN ISOLATE, SUGAR, OATS, CRACKED WHEAT, INULIN (CHICKORY ROOT FIBER), YEAST, SOYBEAN OIL, SUNFLOWER SEEDS, RICE PROTEIN, SALT, BARLEY FLAKES, TRITICALE, WHEAT FLAKES, RAISIN JUICE CONCENTRATE, GRAIN VINEGAR, RYE, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), AMARANTH, FLAXSEED, MONOGLYCERIDES, WHEAT GERM, CORNMEAL, DATEM, CALCIUM SULFATE, SOY LECITHIN.
Chicken al Pastor Sandwich
Ingredients (1 serving)
  • 1 pineapple, peeled, cored, cut into eight ½ inch thick slices, 4 slices reserved, or 8 slices of canned pineapple (two 8 oz. cans)
  • 1 small Vidalia onion, cut into rough chunks
  • 4 cloves garlic, peeled
  • 2 tbsp. ancho chile powder
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 1 tbsp. kosher salt
  • 1 tsp. red pepper flakes
  • 4 ea. boneless skinless chicken breasts, 4oz each approximately
  • 3 tsp. grapeseed oil or canola oil
  • 1/2 c. Greek yogurt
  • 1 lime, juice and zest removed
  • 1/2 c. finely chopped fresh cilantro leaves
  • 1/2 c. finely chopped sweet onion
  • 8 slices Arnold Double Protein® bread
Directions

Marinade
Combine pineapple (with the exception of 4 slices), garlic, onion, spices, and oil in a blender. Blend until smooth. Place marinade in a large zip top storage bag with chicken breasts and marinate in the refrigerator, for 3-4 hours (8 hrs. max).

Yogurt sauce
Stir together Greek yogurt with chopped cilantro, lime juice and zest, and chopped sweet onion. Reserve until ready to use.

Directions
Lightly oil pineapple and set aside. Scrape excess marinade off chicken breasts. Lightly oil chicken breasts and grill or grill pan. Heat grill over medium high heat. Grill chicken breasts until cooked through, approximately 3 minutes per side. Remove from the heat and allow chicken to cool until just warm. While cooling, grill 4 slices of pineapple, until nicely charred on each side. Using a toaster oven or oven, toast each slice of bread on one side. Remove from toaster oven or oven and allow to slightly cool. Build each sandwich by placing the toasted side of bread down and spreading 1 1/2 tablespoon of yogurt sauce on each untoasted side. Top 4 slices of bread with grilled pineapple and the remaining 4 slices of bread with grilled chicken. Combine slices to make a sandwich with chicken topped with pineapple and the toasted bread facing out. Enjoy.

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