If You Were a Sandwich, What Kind Would You Be?

You can always count on Arnold—and a their new line features three varieties: Soft Made with Whole Grain White, Soft Honey Wheat and Soft 100% Whole Wheat Bread. Each is baked with whole grains, yet has a soft texture that pleases even the pickiest palates and each is a good source of fiber.

And now, in addition to these 100% Natural Soft breads, made with no high fructose corn syrup, no sucralose and no artificial colors, flavors or preservatives, if you visit their website, you can have a little fun.

Until May 4th, kids living in the designated contest area (see contest rules) can enter the Arnold Best in Class Sandwich Challenge, a contest to make a creative and well-balanced sandwich recipe using Arnold 100% Natural Soft Breads. Four winners from separate age groups will receive a $5,000 donation to their school and a $1,500 savings bond. Recipes should be submitted at http://www.arnoldsandwichchallenge.com/.

There is also an amusing quiz you can take. At the finish, you will discover just what kind of sandwich you are.

Arnold 100% Natural Soft Breads are available in supermarkets and mass retail locations in the Northeast, Southeast and Midwest with a suggested retail price of $2.99.
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Sandwiches can be pure poetry:

A Sandwich Can Be Useful—

A sandwich can be useful. Thick slices of bread with crusty edges,
The middle soggy from mayonnaise or butter.
A sliver of bird’s meat,
A wedge of Swiss cheese.
Lettuce is crisp, unless the weather is too warm—
Then it is soggy as well.

If, for some reason,
Lunch is delayed,
Instead of sitting outside in the warmth,
On the steps of the Met,
The sandwich can be shoved into your mouth—
Conveniently,
On the way to class,
The sandwich is portable.

Memories are made and can be broken while eating a sandwich.
Over a sandwich you can construct a friendship,
Or, find true love.
But maybe not with tuna,
Or, egg salad.
This, however, can be useful.
A sandwich can fend off an enemy,
An unwanted acquaintance—
A baguette is easily a sword.

Sandwiches are useful.

---Elizabeth Fallon

Bread with Something Extra

Bread is such a food basic that is often just absent-mindedly tossed into the toaster or used to slap together whatever constitutes the middle of your sandwich. True, relatively recent changes like that whole wheat bread costumed as the smooth and tasty white bread of an earlier decade, have made it more interesting and the more recent endless variations on grains—whole wheat, cracked whole wheat, 12-grain whole wheat, wheat berry, etc., ensure that when you are paying upwards of $2.50 a loaf (if it’s on sale) you can pretty much get what you really want.

Arnold, long a baker of good-tasting and hearty breads, has four new very tasty choices:

Grains & More Double Fiber
Grains & More Double Oat (to help lower cholesterol)
Grains & More Double Protein
Grains & More Double Omega

Now there are even more ways to get your Omega or Fiber.

Here is a bit of background of this company from their website

http://arnold.gwbakeries.com/history.cfm


“Arnold Bread is a love story in baking. In March 1940, in a brick oven at the rear of a small house in Stamford, Connecticut, Dean and Betty Arnold baked the first two-dozen loaves of Arnold bread. Placing their trust in superior ingredients, unbleached spring wheat flour, honey, butter and eggs, they developed the compact, golden rich bread that would soon become a leading premium bread with an international reputation.
Ironically, Mr. Arnold established a baking business of his own because of a serious allergy to flour. After graduating from Columbia University, he worked for a large baking company until his allergies grew too severe to continue. In January 1940 with only $600 in severance pay, he and his wife, Betty, moved in with his uncle on a farm in Armonk, New York, and the love for baking began.
Always believing there was a need for a better loaf of bread, Dean and Betty took their unique recipe and stoked up their first brick oven. Soon, the whole family was involved as relatives helped to slice, wrap and hand deliver the bread from house to house. By 1941, business was booming and the bakery needed to expand. Though he didn’t have a financial statement, Dean was granted a bank loan on the taste of his bread alone and moved the bakery to Port Chester, New York…”.
“…In the sixties, they built the largest bakery under one roof in the world in Greenwich, Connecticut, with the largest brick oven anywhere.”

Arnold is now a part of George Weston Bakeries.