YOUR SOLIN GENERATED RECIPE
Rye Bread Triple Decker Grilled Cheese
Triple-layered rye bread griddled until golden-brown, featuring melted sharp cheddar, swiss cheese, and lean turkey breast for a satisfyingly crunchy bite.
INGREDIENTS
3 slice sprouted rye bread
3 oz nitrate-free turkey breast
0.75 oz sharp cheddar cheese
0.75 oz swiss cheese
1 cup baby spinach
0.5 tbsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Lay out the three slices of rye bread on a clean work surface.
Place the cheddar cheese and half of the turkey breast on the first slice of bread, followed by a handful of spinach.
Place the second slice of bread on top of the spinach, then layer on the swiss cheese, the remaining turkey, and the rest of the spinach.
Top with the third slice of bread and lightly season the exterior with sea salt and black pepper.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Carefully place the triple-decker sandwich into the skillet and cook for 3-4 minutes per side, pressing down gently with a spatula.
Once the bread is toasted to a deep golden brown and the cheese is fully melted, remove from the heat.
Let the sandwich rest for one minute before slicing diagonally and serving warm.