Cheese, cucumber & mustard sandwich
A crisp cucumber and cheddar sandwich with a light mustard bite on wholemeal bread.
At a glance
Vegetarian · 7 minutes active preparation · 7 minutes total · meal
Method range: 1–1 servings.
Contains: milk, wheat, gluten. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 1746 kJ
- Protein
- 19.7 g
- Carbs
- 34.1 g
- Fat
- 20.7 g
- Iron
- 2.2 mg
- Calcium
- 443.1 mg
- Folate
- 270.5 µg
- Vitamin C
- 7.5 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 1 serving. Changing the batch size keeps the per-serving nutrition the same.
- Wholemeal bread, 2 slices80 g
- Cheddar cheese made with vegetarian rennet, sliced40 g
- Lebanese cucumber, unpeeled80 g
- Cos lettuce25 g
- Cream-style mustard10 g
- Salted butter6 g
- Ground black pepper0.3 g
Method
- Slice the cucumber thinly, pat it dry with clean paper towel and season it with the black pepper.
- Spread the butter over one slice of wholemeal bread and the mustard over the other.
- Layer the cheddar, dry cucumber and cos lettuce on the buttered slice. Close with the mustard slice, press gently and cut in half.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 1746 kJ | — | |
| 19.7 g | — | |
| 20.7 g | — | |
| 6.9 g | 28%AI | |
| 34.1 g | — | |
| 443 mg | 44%RDI | |
| 61 µg | 41%RDI | |
| 2.2 mg | 12%RDI | |
| 0.68 µg | 28%RDI | |
| 270 µg | 68%RDI | |
| 7.5 mg | 17%RDI |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed with measured ingredients, practical timings and explicit doneness cues. Ingredient identity evidence does not certify allergen-free manufacture.
MorselMetrics everyday basics · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing AFCD/AUSNUT records. All listed ingredients and seasoning are counted; unknown nutrient values remain unknown.
- Wholemeal bread, 2 slices: Whole-recipe edible weight.
- Cheddar cheese made with vegetarian rennet, sliced: Whole-recipe edible weight.
- Lebanese cucumber, unpeeled: Whole-recipe edible weight.
- Cos lettuce: Whole-recipe edible weight.
- Cream-style mustard: Whole-recipe edible weight.
- Salted butter: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Wholemeal bread, 2 slices: Bread, from wholemeal flour
- Cheddar cheese made with vegetarian rennet, sliced: Cheese, cheddar, natural, regular fat
- Lebanese cucumber, unpeeled: Cucumber, Lebanese, unpeeled, raw
- Cos lettuce: Lettuce, cos, raw
- Cream-style mustard: Mustard, cream style
- Salted butter: Butter, plain, salted
- Ground black pepper: Pepper, black, ground
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