Roll into Summer

Katie Lee

You guys know I love my carbs. Pizza, pasta, mac and cheese, mashed potatoes – just a few of my faves. This summer I discovered a new love, the brand new Sara Lee Artesano Bakery Buns & Rolls. 

When Sara Lee Bread asked me to create some recipes with them, I was excited because we had already had so much fun earlier this year when we partnered up for Grilled Cheese Day using their Artesano breads. They sent me a huge box of the buns and rolls. Lucky for me, we had family in town, so we invited a few friends and had a party.   I made BLT Shrimp Rolls and Mushroom Avocado Melts. These recipes are inspired by East and West Coast summer classics and both are perfect for entertaining. 

I made an easy chilled shrimp salad that pairs so nicely with a slice of fresh summer tomato, crispy bacon (it really does make everything better), and a piece of lettuce.  Put all of that on a soft Sara Lee Artesano Bakery Roll that tastes like it is homemade, and you’ve got yourself a winner.  

The mushroom avocado melt starts by marinating Portobello mushrooms in a mixture of Italian dressing and Worcestershire sauce.  I find that by adding the Worcestershire sauce, I get a “meatier” flavor out of the mushrooms.  I also make a simple red pepper aioli that adds an extra richness (it can be used on any sandwich or burger so save the leftovers!)  I put the mushrooms right on the grill, along with thickly-sliced onions, for that charred flavor we all crave in the summer.  I top it with cheese until it gets nice and melted.  I like using the Sara Lee Artesano Bakery Buns in this recipe especially because they have a wonderful creamy taste.  Add to that sliced tomato, avocado, and iceberg lettuce for some crunch. 

My friends and family loved these recipes and I’m sure yours will too! I hope you enjoy them at your next summer party.


Katie Lee’s Must-Have Mushroom Avocado Melt

There’s so much flavor in this towering grilled veggie burger creation, you won’t miss the meat.




  • 4 Sara Lee® Artesano™ Bakery Buns

  • ¼ cup Italian dressing

  • Juice of 1 lemon

  • 1 tablespoon Worcestershire sauce

  • 4 Portobello mushrooms, wiped clean and stems removed

  • 4 slices Muenster or Swiss cheese

  • 1 red onion, thinly sliced and brushed with olive oil

  • 2 avocados, thinly sliced

  • 1 tomato, sliced

  • ½ head iceberg lettuce, finely shredded

  • Red Pepper Aioli (recipe follows)

  • Red Pepper Aioli Ingredients:

  • ½ cup mayonnaise

  • 1 tablespoon freshly squeezed lemon juice

  • ½ jar of roasted red bell pepper, finely chopped

  • 1 garlic clove, minced


  1. In a dish, combine Italian dressing, lemon, and Worcestershire sauce. Add mushrooms, and toss to coat. Refrigerate at least 1 hour (or overnight, if desired).

  2. Preheat a grill or grill pan to medium heat. Grill mushrooms 10 minutes on each side, then top with cheese, and let melt. Grill onions simultaneously 2 to 3 minutes on each side, until tender. Place buns on the grill to toast lightly as well.

  3. Make the Red Pepper Aioli. Combine all ingredients in a small bowl, and fold together.

  4. To build the sandwich, spread the top half of each bun with aioli. On each bottom half, place a mushroom, some red onions, avocado slices, a bit of lettuce, sliced tomato, and the top half.


BLT Shrimp Roll by Katie Lee

When a BLT meets shrimp salad, you get super snazzy summertime sandwiches on Sara Lee® Artesano™ Bakery Rolls.




  • 6 Sara Lee® Artesano™ Bakery Rolls

  • Juice of 1 lemon (about 2 tablespoons)

  • ¾ cup mayonnaise

  • 1 tablespoon white wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon sugar

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 pounds cooked shrimp, peeled, tails removed and diced

  • 2 celery stalks, finely diced

  • 1 tablespoon minced chives

  • 1 tomato, sliced

  • 6 slices bacon, cooked until crispy

  • Bibb lettuce


  1. In a large bowl, mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir in the shrimp, celery and chives.

  2. Split 6 rolls in half and layer 1 tomato slice on each roll bottom. Top each with a scoop of the shrimp mixture, 1 slice of bacon, 1 lettuce leaf and roll tops.