YOUR SOLIN GENERATED RECIPE
Triple-Decker Grilled Cheese with Tomato Soup
Crispy sprouted grain bread layered with melted mozzarella and lean turkey breast, served with a velvety, herb-infused tomato soup for dipping.
INGREDIENTS
3 slice Sprouted grain bread
2 oz Part-skim mozzarella cheese
4 oz Sliced turkey breast
0.5 cup Tomato puree
0.25 cup Low-sodium vegetable broth
0.5 tsp Ghee
0.25 tsp Dried basil
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a small saucepan, combine the tomato puree, vegetable broth, dried basil, and half of the garlic powder.
Simmer the soup over low heat for 5-7 minutes until warmed through and the flavors meld.
Lightly coat one side of each sprouted bread slice with a tiny amount of ghee.
Place one slice of bread, ghee-side down, in a non-stick skillet over medium-low heat.
Layer half of the mozzarella cheese and half of the turkey breast onto the bread slice.
Place the second slice of bread on top, then layer the remaining mozzarella and turkey breast.
Top with the third slice of bread, ghee-side facing up.
Grill the sandwich for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden and the cheese is fully melted.
Season the warm tomato soup with sea salt, black pepper, and the remaining garlic powder.
Slice the triple-decker sandwich diagonally and serve immediately with the tomato soup on the side.