NUTRITION

SERVINGS

INGREDIENTS

1 slice Sourdough bread

1.5 oz Sharp cheddar cheese

4.5 oz Roasted turkey breast

0 tsp Ghee

0.5 cup Baby spinach

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large non-stick or cast-iron skillet over medium-low heat to ensure the bread toasts evenly without burning.

• 2

  Spread the ghee evenly onto one side of two sourdough slices, leaving the third slice plain.

• 3

  Place one ghee-brushed slice into the skillet, ghee-side down, and spread the Dijon mustard across the top.

• 4

  Layer half of the sharp cheddar cheese, half of the roasted turkey breast, and half of the baby spinach onto the first slice.

• 5

  Place the plain slice of bread on top, then layer the remaining cheese, turkey, and spinach over it.

• 6

  Top with the final sourdough slice, ghee-side facing up, and sprinkle the stack with sea salt and black pepper.

• 7

  Cover the skillet with a lid for 2 to 3 minutes to allow the heat to penetrate the thick layers and melt the cheese.

• 8

  Remove the lid, carefully flip the entire triple-decker stack with a large spatula, and grill until the bottom is a deep, crunchy golden brown.