Delicious Recipes from Ameria’s No. 1 Selling Bread Brand—Nature’s Own
June 2023 Issue
by Lindsay Gifford
Recipes, Information and Photography
provided by Nature's Own
Summer is simmering, the grills are lit, and flavorful food is on deck! That’s right, it’s time to slip into your favorite sundress and enjoy the weather with some great food and drinks. Whether you’re manning the grill for hamburgers on Father’s Day, planning hot dogs for Independence Day, or just having a backyard gathering laden with sliders, there’s one brand you can’t leave out—Nature’s Own.
There’s never a shortage of “golden packaging” on my kitchen counter as my family enjoys diving into their signature “butter bread” for chicken salad sandwiches, or biting into a luscious brioche bun, perfectly toasted for burgers. And it’s no mystery, with more than 100 years of baking experience, Nature’s Own is America’s leading bread brand.
“Goodness is in our nature” is the motto at Nature’s Own. They believe anything worth doing is worth doing right. It’s a standard they apply to each and every product making its way out of their fresh bakeries. This is a company that feels fortunate when their products are invited into your home. They are very careful about maintaining the freshness and softness, which has made them America’s favorite bread brand, without using artificial preservatives, colors or flavors, or high fructose corn syrup.
When Pink decided to team up with Nature’s Own, I was delighted to learn more about their selection of breads, buns, and rolls. They offer a wide variety, including their “Perfectly Crafted Collection,” which features the “Everything Bun”—topped with garlic, onion, and sesame seeds. It’s the perfect way to add crave-able Everything Seasoning to picnics, family gatherings, or camping. Load them up with juicy burgers and all the toppings, or kick up the flavor on a grilled chicken sandwich. Plus, Nature’s own now has a new Keto Soft White (Net 1 Carb) Bread for those specific dietary preferences. And, last but definitely not least, is their Hawaiian bread! This soft, baked, sweet, fruit-forward loaf is a treat the whole family will love.
There are so many delicious directions you can take between two slices of bread, which is just another reason it’s easy to love Nature’s Own with their quality-focused production and wholesome ingredients. Nature’s Own offers a great roadmap of recipes at www.naturesown.com. And we’ve procured a few perfectly crafted recipes to get you started for a sensational summer!
Memphis-Style BBQ Sandwich
Prep Time: 45 mins | Marination Time: 8 hrs
Cook Time: 3 hrs | Servings: 8
8 Perfectly Crafted Brioche Style Hamburger Buns
1 (8-10 lb) Bone-in pork shoulder
4 Tbsps Brown sugar
2 Tbsps granulated Garlic
2 Tbsps Kosher salt
2 Tbsps Black pepper
2 Tbsps Paprika
1 tsp Cumin
1 tsp Cinnamon
1 (12 oz) Lager
1 tsp Salt
1 small jar Dijon mustard
1 tsp Pepper
1/2 cup Apple cider vinegar
1 tsp Paprika
1/2 cup Brown sugar
1 tsp granulated Garlic
1 Mexican style bottle of Coca-Cola
1/4 cup Sour cream
1 cup quality Mayonnaise
3 Tbsps Sugar
1 1/2 tsp Yellow mustard
1 tsp Celery seeds
2 Tbsps Apple cider vinegar
1 tsp Onion powder
3/4 tsp Sea salt
1/2 tsp freshly ground Black pepper
16 oz shredded Cabbage/carrot blend
Marinate: In a small bowl, mix all the ingredients, except the lager. Rub the spice mixture thoroughly over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Cook: Preheat oven to 300°F. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. In the large Dutch oven over medium-high heat, heat oil. Working in batches, add pork and sear on all sides. Pour lager around pork and cover with a lid. Transfer to oven and cook until pork is beginning to turn tender about 2½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork. Remove pork from Dutch oven and let rest while you prepare the barbecue sauce.
For the Sauce: Blend all ingredients except a bottle of coke, once simmering, add Coke slowly and simmer again over medium-low heat.
For the Coleslaw: Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and drain. Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving. Serve bbq pork on warm buns, top with more sauce and a spoonful of slaw.
Pimento Cheese Bomb
Prep Time: 15 mins | Cook Time: 15 mins
8 Perfectly Crafted Brioche Style Butter Rolls
8 oz Sharp Cheddar block
4 oz jar of Pimentos, drained
¾ cup Mayonnaise
3 slices Bacon
1 Jalapeno, chopped small
Pepper, to taste
A few dashes of hot sauce (optional)
Preheat oven to 350°F. Grate cheddar with a hand grate or food processor. Cook three slices of bacon and crumble. In a bowl, mix together grated cheddar, drained pimentos, mayonnaise, bacon, jalapeno, pepper and hot sauce. From the top of the roll, cut a circle out of the bread in the middle, careful not to cut fully through the roll. Stuff the hollowed-out roll with pimento cheese mixture. Bake until cheese is melted and bubbly.
San Fran Burger
Prep Time: 10 mins | Cook Time: 35 minutes | Servings: 1
3 Tbsps Butter
4 oz Ground beef
1/2 Onion, sliced
2 slices Swiss cheese
1 Tbsp French dressing
2 Tbsps Thousand Island dressing
1 Tbsp Ketchup
2 slices Perfectly Crafted Sourdough Bread
Heat one tablespoon of butter on medium until foam reduces. Place onions in the pan with a pinch of salt and pepper. Adjust to medium-high heat and cook onions until caramelized. Stirring occasionally, about 15 minutes. While onions are cooking, combine Thousand Island, french dressing, and ketchup to make the sauce. Set aside.
Form the patty a little larger than the slice of bread and generously salt and pepper the outside. Add a layer of sauce to one side of each slice of bread and top with cheese. Remove onions from the pan and set aside. Wipe out the pan and heat to medium-high. Once the pan is good and hot place the burger patty in the pan. Let sit for about 3 to 5 minutes. Flip the burger and cook for additional 3 to 5 minutes. Adjusting for your temperature preference. Set burger aside and tent with tinfoil.
Clean out the pan, heat on medium and place a tablespoon of butter on the surface. As it begins to foam place the prepared slice of bread on the butter, bread side down. Add patty and caramelized onions and top with other slice of prepared bread. After about 3 or 4 minutes check and see if the bread is grilled to your preference. If so, lift the sandwich with a spatula and place the other tablespoon of butter in the pan. Repeat the process for the untoasted side. Once grilled on both sides and cheese is nice and melted. Plate and enjoy.
Chicken Crack Sandwich
Prep Time: 5 mins | Cook Time: 6 hrs 30 mins | Servings: 4
8 slices Nature’s Own Keto Soft White Bread
1.5 lbs boneless skinless Chicken breast
1 packet Ranch seasoning
1 (8 oz) Cream cheese
3 slices cooked Bacon, crumbled
1/2 cup Cheddar cheese
2 Tbsps Butter, softened
In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours. Once cooked, shred the chicken. Top with bacon and sprinkle with cheese. Cover until melted. Butter one side of each piece of bread and heat the skillet to medium. Take one piece of bread and spoon a generous portion of chicken on the non-buttered side. Top with a slice of bread, butter on the outside. Place in skillet. Cook each side till golden brown.
Perfectly Crafted Hot Dog Collection
Servings: 8 per recipe
For each recipe, you’ll need:
8 Hot dogs of choice
8 Perfectly Crafted Brioche Hot Dog Buns
For each recipe (except the Spiral Cheese Dog): In a large pot, cover the hot dogs with water and bring to a boil. Cook until heated through, about 8 minutes. Meanwhile. place the hot dog buns in the oven and heat through.
<< Coney Dog >>
1 lb. ground Beef
1/2 tsp Garlic powder
2 Tbsps Chili powder
1 Tbsp ground Cumin
16 oz can Tomato paste
2 tsps brown Sugar
2 Onions, finely chopped
pinch of Cinnamon
1 Tbsp Yellow mustard, plus more for topping
1 Tbsp Worcestershire sauce
Preheat oven to 300°F. In a large skillet, cook the beef and half of the chopped onions over medium-high heat, breaking up the meat. Cook until the onions are softened and the meat is cooked through. Stir in chili powder, garlic powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cup water, tomato paste, mustard, Worcestershire sauce and brown sugar and bring to a boil. Then cover, reduce the heat to medium and cook until thickened, about 20 minutes. Place the hot dogs in the rolls and top with chili, the remaining onions, and extra mustard.
<< Slaw Dog with Mustard Sauce >>
1/2 cup Mayonnaise
2 Tbsps Sugar
2 Tbsps Apple cider vinegar
1/2 tsp Celery seed
1 bag shredded Coleslaw mix
Salt and pepper, to taste
Mustard Sauce & Hot Dogs:
2 Tbsp Mustard
1 Tbsp Dill relish
1/4 cup Mayonnaise
Preheat the oven to 300°F. In a bowl, mix 1/2 cup mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper, and stir until sugar has dissolved. Set aside. In a separate small bowl, mix 1/4 cup mayonnaise, mustard, and dill relish to combine. Set aside. Place the hot dogs in the rolls and top with coleslaw and mustard sauce.
<< Nacho Dog >>
12 oz Evaporated milk
1 Tbsp Cornstarch
1 can Pickled jalapenos
1 Tbsp Hot sauce
8 oz Sharp cheddar cheese, shredded
Preheat the oven to 300°F. In a medium saucepan over medium-low heat, combine cheese, evaporated milk and cornstarch and stir well to combine. Bring to a simmer, mix well and cook for five minutes or until cheese sauce has thickened.Add in hot sauce, stir to combine.Place the hot dogs in the rolls and top with nacho cheese and jalapenos.
<< Spiral Cheese Dog >>
12 American cheese slices
1 Tbsp of olive oil
To create the spiral: With each hot dog, start with a small peeling knife, and at one end of the hot dog, begin a continuous motion 1/4 inch slice into the hot dog. As you cut, begin rotating the hot dog so that you continue cutting the hot dog from one end to the other—lengthwise. Avoid cutting too deep or multiple cuts. Once all hot dogs have been spiral cut, heat oil in a frying pan and pan fry the hot dogs. As you cook and rotate them from side to side, the spiral will continue to become more pronounced. Preheat the oven to 250°F. Carefully open each hot dog bun. Lay one and a half slices of cheese into the bun. And cook each bun in the oven until the cheese is melted and the bun is slightly toasted. Place each spiral dog on top of the cheese bun and plate. Add your favorite condiments and enjoy!
Overnight Berry Cheesecake Bake
Prep Time: 20 mins | Refrigeration Time: Overnight | Cook Time: 1 hr | Servings: 6-8
2/3 cup Sugar
11 Eggs, separated
12 Slices Nature’s Own Hawaiian Bread
1 tsp Lemon juice
3/4 cup Milk
12 oz Cream cheese, room temperature
3/4 cup Half-and-Half
1/3 cup Maple syrup
1/2 cup Maple syrup
2 tsp Vanilla extract
1 tsp Cinnamon
1/2 cup Strawberry jam
2 cups Berries of your choice, sliced as needed
Lightly grease a 9 x 13 baking dish. In a large bowl, beat cream cheese until light and fluffy. Add in sugar and beat until thoroughly combined. Beat in 1 egg and lemon juice until thoroughly combined. Set aside. Whisk together 10 eggs, milk, half-and-half, maple syrup, vanilla extract, and cinnamon. Set aside. Schmear bread with cream cheese mixture. Layer on sliced berries. Place another slice of bread on top to create a sandwich. Repeat for all slices of bread. Cut into cubes and place approximately two-thirds of the sandwich cubes into baking dish.
Top with remaining berries and schmear remaining cream cheese mixture over the top.Place remaining sandwich cubes on top. Finally, pour egg mixture over the top. Press down lightly and cover with plastic wrap. Refrigerate overnight. Remove from refrigerator and let rest while oven preheats to 350°F. Cover with foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes or until the surface is golden and the center is set. Serve with maple syrup or additional fresh berries and whipped cream.
Optional Strawberry-Maple Syrup: Combine equal parts strawberry jam and maple syrup in a saucepan. Heat on medium until the jam has dissolved into the syrup and drizzle on top.
Spicy Steak and Cheese
Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4
4 Perfectly Crafted Everything Buns
11/2 to 2 lbs Sirloin or Ribeye Beef, thinly sliced
1 tsp Lawry’s Seasoned Salt
2 cloves Garlic, peeled and minced
3 Tbsps Extra virgin olive oil
2 sweet Vidalia onions, chopped
1 cup pickled Jalapeno pepper slices
1/2 cup pickled Red onions slices
4 slices Provolone or white American cheese
In a pan on medium-high heat, pour in olive oil, garlic, and chopped onion and cook until translucent and just beginning to brown. In same pan, stir in beef and seasoned salt, toss, and brown meat. Once meat is browned, place slices of cheese on top of beef and onion mixture, cover pan, and turn off the heat. The cheese will melt coating the beef mixture. Assemble bun on plate, with bottom of bun first, spoon cheese and beef mixture, dividing into four servings. Then top with pickled jalapeno and red onion slices, and then the top of the bun. Enjoy!
Honey Hot Nashville Chicken Sandwich
Prep Time: 1 hr 20 mins | Cook Time: 10 mins | Servings: 4
1½ cup Buttermilk
4 boneless, skinless Chicken breasts
1 cup All purpose flour
1 Tbsp granulated Garlic
1 tsp Smoked paprika
2 tsp Salt, divided
½ tsp Black pepper
1 cup Panko breadcrumbs
Vegetable oil for deep frying
Hot Honey Butter Glaze:
¼ cup Honey
1 Tbsp Smoked paprika
¼ tsp Salt
1/4 cup Louisiana-style hot sauce
½ cup Buttermilk Ranch
1 jar of your favorite Pickles
¾ cup Unsalted butter (1½ sticks) melted, divided
4 Nature’s Own Brioche Hamburger Buns, lightly toasted
Slice chicken into full-size cutlets and rest in a bowl of buttermilk, covered for 1 hour refrigerated. In 3 separate pans, pan 1: flour, granulated garlic, 1 teaspoon of salt, pepper, and smoked paprika. Mix well. Pan 2: crack eggs and whisk. Pan 3: panko and remaining tsp of salt, mix. Dredge chicken in pan 1 and evenly coat. Then dip into pan 2 egg mixture, making sure the entire piece of chicken is covered. Then place in pan 3 and evenly coat with Panko. Set on a plate for 5-10 minutes to let set.
In a medium saucepan or deep fryer, heat oil to 375°F. Carefully place cutlets in pan, laying them away from you. Fry in batches so as not to crowd the chicken. Fry chicken until golden brown on each side. Drain excess oil.
Meanwhile, make the sauce: combine 3/4 cup butter, honey, smoked paprika, hot sauce, and salt in a small saucepan over medium heat and whisk together until slightly reduced.
Once the chicken is done frying, dip each piece into the sauce pot until well coated. To assemble: Spread ranch over the bottom of each bun and top with a piece of honey hot chicken. Top chicken with pickles and more ranch. Place top buns over each sandwich and serve.
Sweet Apple Beyond Burger
Prep Time: 5 mins | Cook Time: 1 hr | Servings: 4
2 Tbsps Butter
4 Beyond Meat burger patties
2 Onions, chopped
Salt and finely ground black pepper
1 Bay leaf
2 Gala apples, peeled and chopped
1/8 tsp ground Nutmeg
1/4 cup grainy Dijon mustard
1/4 cup Maple syrup
1 Tbsp Vegetable or olive oil
1/2 Tsp salt
1 Garlic clove, minced
8 oz Sharp white cheddar, sliced or crumbled
Sliced bread-and-butter pickles or dill pickles
4 Perfectly Crafted Brioche Style Hamburger Buns
1/2 tsp Chili flakes or chili paste (optional)
Chopped peanut or cashews and cilantro, for garnish
2 Tbsps fresh Thyme leaves, finely chopped (or 1.5 tsp dried thyme)
Preheat the oven to 400°F. In a medium skillet, melt the butter over medium heat. Add the onions and bay leaf and season with salt and finely ground pepper. Cook, stirring occasionally, until the onions soften, about 15 minutes; reduce heat if the onions begin to brown. Add 1/2 cup water and increase the heat a bit. Cook, stirring often, until the onions are golden, about 15 more minutes. Add the apples, maple syrup, thyme, and nutmeg. Cook, stirring often, until the apples soften, 10 to 15 minutes. Stir in the Dijon. Remove the jam from heat.
Heat skillet to medium-high heat. Season patties with salt and pepper. Add oil to the skillet and allow to heat until oil is shimmering. Add the patties; cook, turning occasionally until cooked through, 7 to 8 minutes. Top with the cheese. Turn off heat. Tent the skillet with foil until the cheese melts, about 2 minutes. Arrange pickles on the bun bottoms, top with the burgers and apple-onion relish. Garnish with peanut or cashews and cilantro. Set the bun tops in place and enjoy.