Country Italian Loaf, 16 oz.
Authentic Italian bread with a open cell structure and a delicious crust similar to ciabatta. A rustic, country Italian bread. Thawed product should not be refrozen.
Reorder No. 717790
Case Pack: 15 ct.
Thawed: 15 - 25 mins.
Bake Temp: 375°
Defrost product for 30 minutes. Bake time may vary due to variances in oven temps.
Slice the long way for large party subs or brush with garlic butter for a side dish
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Ultimate Grilled Cheese Toaster
|717790||Sienna Bakery Country Italian Loaf, sliced||1 each|
|686490||Gordon Signature Applewood-Smoked Bacon||8 slices|
|609781||Garlic and Herb Cheese Spread||4 oz.|
|661511||Major Grey Mango Chutney||4 oz.|
|605802||Brickman's Sliced Aged White Cheddar Cheese||4 slices|
|605820||Brickman's Sliced Havarti Cheese||4 slices|
|605802||Brickman's Sliced Baby Swiss Cheese||4 slices|
Wash hands. Bake Country Italian loaf according to the package instructions. Cool completely. Cook bacon according to package instructions. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place bread on cutting board. Slice Country Italian loaf lengthwise into three equal slices (think a triple-decker loaf). Next, cut bread into quarters to yield four triple-decker sandwiches. Lay each sandwich on a pizza screen or small oven pan, soft side of bread facing up. Spread garlic and herb cheese evenly on each slice of bread. Spread chutney evenly over all of garlic and herb spread. Break bacon strips in half and place on top and bottom halves of each sandwich. On bottom slices of bread, place one slice of white Cheddar cheese. On center slices of bread, place one slice of Swiss cheese on top half of bread and run under the broiler or salamander until the cheese is melted. Bottom temperature should be about 400°F. Top temperature should be about 375°F, approximately 1¼ minute pass. Remove sandwich from oven and stack to close. Serve warm.Print Recipe