Name: Grilled Salami and Provolone Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 oz Hard Salami; 3 oz Sliced Turkey Breast; 1 oz Provolone Cheese; 2 slice Sprouted Grain Bread; 1 tsp Dijon Mustard; 1 tsp Red Wine Vinegar; 0.5 cup Baby Arugula; 0.25 tsp Dried Oregano; 0.25 tsp Red Pepper Flakes; 0 tsp Extra Virgin Olive Oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Salami and Provolone Sandwich

Griddle-pressed sprouted bread layered with savory hard salami, lean turkey, and melted provolone, brightened by a zesty herb-infused arugula filling for a satisfyingly crisp finish.

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NUTRITION

Protein

37.6g

Fat

22.3g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

0.75 oz Hard Salami

3 oz Sliced Turkey Breast

1 oz Provolone Cheese

2 slice Sprouted Grain Bread

1 tsp Dijon Mustard

1 tsp Red Wine Vinegar

0.5 cup Baby Arugula

0.25 tsp Dried Oregano

0.25 tsp Red Pepper Flakes

0 tsp Extra Virgin Olive Oil

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PREPARATION

1
Lightly brush the outside of both sprouted bread slices with the extra virgin olive oil.
2
Spread the Dijon mustard evenly across the inside of one slice of bread.
3
Layer the lean turkey breast, hard salami, and provolone cheese onto the mustard-coated slice.
4
In a small mixing bowl, toss the baby arugula with the red wine vinegar, dried oregano, and red pepper flakes until well coated.
5
Place the dressed arugula mixture on top of the cheese and top with the second slice of bread.
6
Preheat a non-stick skillet or a panini press over medium-low heat.
7
Place the sandwich in the pan and grill for approximately 3 to 4 minutes per side, using a heavy spatula to press down firmly.
8
Remove from heat once the bread is golden brown and the provolone has completely melted.
9
Slice the sandwich diagonally and serve warm.