Arnold Country Sliced Breads | Country Buttermilk Bread

Country: Buttermilk

This bread is made with real buttermilk for a rich, delicious taste and just a hint of sweetness.

UPC 7341000381
0g Trans Fat No High Fructose Corn Syrup Low Fat
No Artificial Colors, Flavors - -
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Arnold® Country Buttermilk Nutrition Facts

Nutrition Facts

Serving Size 1 slice (43g)

Servings Per Container 16

Calories 120

Calories from Fat10

Amount/Serving
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
22g
7%
Dietary Fiber
< 1g
3%
Sugars
3g
Protein
4g

Vitamin A 0% • Vitamin C 0% • Calcium 6% • Iron 6% • Thiamin 10% • Riboflavin 8% • Niacin 8% • Folic Acid 10% •

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

UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], BUTTERMILK, SUGAR, WATER, YEAST, SOYBEAN OIL, SALT, WHEAT GLUTEN, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, CELLULOSE GUM, DATEM, SOY LECITHIN, CALCIUM SULFATE.
Grilled White Cheddar with Pears, Walnut Pesto & Cranberry Mustard
Ingredients (4 Servings)
  • 8 slices Arnold Buttermilk® bread
  • 8 slices White Cheddar cheese
  • 2 Bartlett pears, peeled, cored and sliced
  • Extra virgin olive oil
  • Walnut pesto (recipe follows)
  • Cranberry mustard (recipe follows)
  • Walnut Pesto Ingredients:
  • 2 cups walnuts
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Cranberry Mustard Ingredients:
  • ¼ cup dried cranberries
  • 1 cup grain mustard
Directions

Walnut Pesto Directions:

  1. Preheat the oven to 300° F.
  2. Spread walnuts on a sheet pan and toast in the oven until fragrant. Transfer walnuts to a food processor and roughly chop. Slowly add the oil and continue to process until you have a spreadable (but not too smooth) pesto; the walnuts release their own oils so be patient while adding oil. Season with salt and pepper and refrigerate for up to one week.

 

Cranberry Mustard Directions:

  1. Plump cranberries by soaking in warm water for 30 minutes. Drain and roughly chop. Add to grain mustard, stir together and refrigerate.

 

Grilled Cheese Directions:

  1. Spread the walnut pesto on 4 slices of bread. Add 1 slice of cheese to each, then sliced pears, then last pieces of cheese. Top with cranberry mustard and second slice of bread.
  2. In a medium skillet, heat olive oil over medium-high heat. Place sandwiches one at a time in skillet and cook for 3-5 minutes before flipping (check for color and temperature: cheese should be melted and bread golden). If the bread is sticking, allow to cook slightly longer and it will unstick itself.
  3. Remove from skillet, pat dry of any excess olive oil, cut in half and serve.
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