Reviews you can trust.

See why.

White Sandwich Bread

Which slice is best?

UpdateOctober 2019
Our winning white sandwich bread, Arnold Country Classics White Bread, recently redesigned its packaging and changed its name to Arnold Country White Bread. The product remains the same and we have updated the photo and name on this page to reflect the new packaging.

Top Picks

Winner

Arnold Country White Bread

$3.19 for 24 ounces
See Everything We Tested

What You Need To Know

With all the hype about artisanal bread, the sliced stuff in the plastic bags doesn’t get much attention these days, but it should. Many families still go through a loaf or two of sandwich bread every week. So why not buy the best? We gathered eight leading brands of white sandwich bread, in country styles with larger slices whenever possible, and held a blind tasting.

For our first test, tasters sampled the bread plain. Because some of the breads are not available in large slices, we cut the samples into pieces so tasters would focus on taste and texture, not size. Tasters weren’t fooled. They gave top marks to the hearty texture of the two brands that have larger-than-usual slices—1 1/2 ounces each versus 1 ounce for the competition.

Tasters detected big flavor differences, too. Our top-rated brands were deemed the “sweetest” breads in the lineup. There were many complaints about “sour” and “off” notes in the lower-rated brands. It turns out that some of these brands contain vinegar (often added to increase shelf life). Lower-rated breads also contain almost twice as many ingredients as our top-rated breads, with many more additives and preservatives, which may also explain the unpleasant aftertaste.

We then asked tasters to try the breads in grilled cheese sandwiches. Though volunteers for this tasting were plentiful, clear winners were not—all the breads were pretty good. In short, once you slather your bread with butter and load it up with cheese, it gets very hard to tell one brand from another.

For our final test, we prepared simple croutons seasoned only with olive oil and salt. The same two brands that won the plain tasting swept this one. Croutons made from these loaves were consistently ranked as crunchier than the other brands.

Everything We Tested

Recommended

Not Recommended

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.