NUTRITION

SERVINGS

INGREDIENTS

3 slices sprouted grain bread

4 oz organic deli turkey breast

1 oz grass-fed sharp cheddar cheese

0.5 tbsp ghee

1 tsp Dijon mustard

0.25 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large cast-iron skillet over medium-low heat to ensure even browning without burning.

• 2

  Lay out the sprouted grain bread slices and spread a thin layer of Dijon mustard on the inward-facing sides.

• 3

  Build the first layer by placing half of the grass-fed cheddar and half of the organic turkey on the bottom slice.

• 4

  Add the baby spinach and season with a pinch of sea salt and black pepper before placing the middle bread slice on top.

• 5

  Repeat the layering with the remaining turkey and cheese, then top with the final bread slice.

• 6

  Add half of the ghee to the skillet; once melted, carefully place the triple-decker sandwich in the pan.

• 7

  Grill for 3 to 4 minutes until the bottom is deeply golden, then flip the sandwich and add the remaining ghee to the pan.

• 8

  Continue cooking for another 3 minutes, pressing down gently with a spatula, until the cheese is gooey and the bread is toasted.