NUTRITION

SERVINGS

INGREDIENTS

2 slices sprouted grain bread

1.5 oz sharp grass-fed cheddar cheese

0.25 cup plain non-fat Greek yogurt

2 tbsp diced pimientos

3 oz roasted turkey breast

1 tsp Dijon mustard

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp grass-fed ghee

PREPARATION

• 1

  In a small mixing bowl, combine the shredded sharp cheddar cheese, Greek yogurt, diced pimientos, Dijon mustard, garlic powder, smoked paprika, sea salt, and black pepper.

• 2

  Stir the mixture vigorously until all ingredients are well incorporated and form a thick, spreadable consistency.

• 3

  Lay the two slices of sprouted grain bread on a clean surface and spread the pimiento cheese mixture evenly across one side of each slice.

• 4

  Place the roasted turkey breast slices on top of the cheese spread on one slice of bread, then top with the second slice of bread to close the sandwich.

• 5

  Heat a medium non-stick skillet over medium-low heat and add the grass-fed ghee, allowing it to melt and coat the bottom of the pan.

• 6

  Place the sandwich in the skillet and grill for 3 to 4 minutes per side, pressing down gently with a spatula, until the bread is golden-brown and the cheese is thoroughly melted.

• 7

  Remove the sandwich from the heat and let it rest for one minute before slicing diagonally and serving warm.