Farm to Table Grilled Cheese


 (Sara Lee Artesano Bread)

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Vegetables are no longer considered just a side dish, as the movement to plant-based diets and “eating green” goes mainstream. Make the vegetables the center of your next sandwich with this elevated grilled cheese recipe.


  • 1 slice Artesano Style Bread
  • 2 tablespoon unsalted butter, at room temperature
  • 1 tablespoon canola oil
  • 1 fresh egg, any size
  • dash of salt
  • 1 cup fresh arugula, rinsed and dried
  • 3 to 4 oz sliced or shredded Gruyere cheese
  • cracked black pepper, as desired


  • Fry the egg in a preheated (medium heat) nonstick skillet and oil, breaking the yolk after the whites have begun to set, if desired.
  • Cook to desired opaqueness. Set aside and sprinkle with pepper.
  • In the same warm skillet, with the heat slightly reduced, place a slice of bread with one side buttered, butter side down.
  • Top with two or three slices, or about and ounce and a half of shredded Gruyere cheese.