YOUR SOLIN GENERATED RECIPE
Gourmet Triple-Decker Grilled Cheese
Pan-seared sprouted grain bread layered with melted sharp cheddar and savory smoked turkey for a gooey, protein-packed stack that satisfies.
INGREDIENTS
3 slices thin-sliced sprouted grain bread
4 oz nitrate-free smoked turkey breast
1 oz sharp grass-fed cheddar cheese
0.5 tbsp grass-fed ghee
0.25 cup fresh baby spinach
1 tsp Dijon mustard
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Lay out the three slices of thin-sliced sprouted grain bread and spread the Dijon mustard evenly across one side of each slice.
On the first slice, layer 2 ounces of the nitrate-free turkey breast, half of the sharp cheddar cheese, and the fresh baby spinach.
Place the second slice of bread on top, mustard-side up, and layer the remaining 2 ounces of turkey and the rest of the cheddar cheese.
Top with the third slice of bread, mustard-side down, and press gently to secure the triple-decker stack.
Heat a large non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the pan.
Carefully place the sandwich in the skillet and toast for 3 to 4 minutes per side, using a weight or spatula to press down, until the bread is golden brown and the cheese is perfectly melted.
Season the exterior of the bread with a pinch of sea salt and black pepper before slicing diagonally and serving warm.