NUTRITION

SERVINGS

INGREDIENTS

2 slices sprouted grain bread

5 oz sliced turkey breast

0.5 oz sharp cheddar cheese

0.5 oz Gruyere cheese

0 tbsp ghee

1 cup fresh arugula

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Spread a thin layer of Dijon mustard on one side of each slice of sprouted grain bread.

• 2

  Place the first slice of bread, mustard-side up, on a clean surface and layer with the sharp cheddar cheese and half of the sliced turkey breast.

• 3

  Top with the second slice of bread, mustard-side up, and layer with the Gruyere cheese, the remaining turkey breast, and the fresh arugula.

• 4

  Place the third slice of bread on top, mustard-side down, to close the triple-decker sandwich.

• 5

  Heat a large skillet over medium-low heat and melt half of the ghee.

• 6

  Carefully place the sandwich in the skillet and cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt.

• 7

  Lift the sandwich, add the remaining ghee to the pan, and carefully flip the sandwich to toast the other side for another 3-4 minutes.

• 8

  Season the exterior with a pinch of sea salt and black pepper before slicing diagonally and serving warm.