YOUR SOLIN GENERATED RECIPE
Toasted sprouted grain bread holds juicy sliced chicken and melted mozzarella, layered with garden-fresh basil and vine-ripened tomatoes for a fragrant, savory bite.
INGREDIENTS
4 oz cooked chicken breast
2 slice sprouted grain bread
1 oz fresh mozzarella cheese
2 slice tomato
4 leaf fresh basil
1 tsp extra virgin olive oil
1 tsp balsamic glaze
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat a non-stick skillet or grill pan over medium heat.
Lightly brush one side of each sprouted grain bread slice with the extra virgin olive oil.
Place one slice of bread oil-side down in the pan and layer with the cooked chicken breast and fresh mozzarella slices.
Add the tomato slices and fresh basil leaves directly on top of the cheese.
Season the fillings with the sea salt and black pepper, then drizzle evenly with the balsamic glaze.
Place the second slice of bread on top with the oiled side facing up.
Grill the sandwich for 3 to 4 minutes per side, pressing down slightly with a spatula, until the bread is golden brown and the cheese has melted.
Remove from the pan, let sit for one minute, then slice diagonally and serve warm.