Multigrain Parisian, 15 oz.
Parisian parbaked, frozen loaf with cracked rye, flax seeds, sunflower seeds, wheat bran cracked wheat, and millet. Approximately 20 inches in length, three inches in width, and having a slightly sweet taste. Interior is tender with small, irregular, random cell structure and the exterior is crispy.
Reorder No. 612490
Case Pack: 18 ct.
Frozen: 10 - 18 mins.
Thawed: 10 - 15 mins.
Bake Temp: 400°
Bake from frozen or, for best results, allow to thaw 30 minutes. Bake in preheated oven.
Slice thin for sandwiches and grill in a panini grill.
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Multigrain Parisian Fancy Grilled Cheese with Smoked Turkey & Havarti
|612490||Sienna Bakery Multigrain Parisian Loaf, diagonally sliced||2 slices|
|820161||Brickman’s Sliced Honey Smoked Turkey Breast||3 slices|
|605820||Brickman’s Havarti Cheese, sliced||2 slices|
|199044||Cherry Tomatoes, sliced||2 each|
|560545||Markon Fresh Baby Spinach||10 leaves|
|313157||Markon Sliced Red Onion||1 each|
|142379||Dijon Mustard||1 tsp|
|748590||Trade East Sea Salt||To taste|
|225061||Trade East Black Pepper||To taste|
Wash hands. Preheat non-stick frying pan over medium–low heat. On a cutting board, assemble the sandwich: start with one slice of bread, then one slice of Havarti cheese, some spinach leaves, 3 turkey slices, red onion, another layer of spinach, cherry tomatoes, salt & pepper, the last slice of Havarti, and then spread a small amount of Dijon mustard on top. Top with the last slice of bread and then lightly butter the top (outside) of the sandwich. Place the assembled sandwich upside down (with the buttered side down) on the hot frying pan and lightly butter the top side. Cook on medium-high heat for approximately 3 minutes on each side or until cheese has melted and sandwich is golden brown on both sides.Print Recipe