Chicken, cheese & tomato toastie
A golden pan-toasted sandwich with tender cooked chicken, melted cheddar and tomato. A straightforward way to turn ready-cooked chicken into lunch.
At a glance
All meals · 7 minutes active preparation · 18 minutes total · meal
Method range: 1–1 servings.
Contains: gluten, milk, wheat. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 2104 kJ
- Protein
- 42.2 g
- Carbs
- 33.4 g
- Fat
- 20.5 g
- Iron
- 2.2 mg
- Calcium
- 351.0 mg
- Folate
- 270.3 µg
- Vitamin C
- 8.7 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 bread80 g
- Cooked skinless chicken breast, cooked weight90 g
- Cheddar cheese30 g
- Tomato60 g
- Salted butter6 g
- Ground black pepper0.2 g
Method
- Use fully cooked, refrigerated chicken breast, weighed after cooking, and slice it thinly. Thinly slice the tomato and blot its surface dry. Grate the cheddar.
- Spread the butter thinly over one side of each bread slice. Put one slice butter-side down, add half the cheese, then chicken, tomato and pepper, and finish with the remaining cheese and bread, butter-side out.
- Place in a non-stick frying pan over medium-low heat. Cover with a lid and cook for about 4–5 minutes per side, pressing lightly, until both sides are golden, cheese has melted and the chicken is steaming hot throughout. Lower the heat if the bread colours before the filling heats.
- Rest for one minute, then cut and serve. The chicken must already be fully cooked; this timing is not suitable for raw chicken.
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 |
|---|---|---|
| 2104 kJCooking estimate incomplete | — | |
| 42.2 gCooking estimate incomplete | — | |
| 20.5 gCooking estimate incomplete | — | |
| 6.2 gCooking estimate incomplete | 25%AI · reported contribution only | |
| 33.4 gCooking estimate incomplete | — | |
| 351 mgCooking estimate incomplete | 35%RDI · reported contribution only | |
| 58 µgCooking estimate incomplete | 38%RDI · reported contribution only | |
| 2.2 mgCooking estimate incomplete | 12%RDI · reported contribution only | |
| 0.69 µgCooking estimate incomplete | 29%RDI · reported contribution only | |
| 270 µgCooking estimate incomplete | 68%RDI · reported contribution only | |
| 8.7 mgCooking estimate incomplete | 19%RDI · reported contribution only |
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; not kitchen tested. Independently developed and editorially reviewed; not kitchen-tested. Timings are estimates; use stated doneness cues. Original batch size reviewed. 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; not kitchen-tested. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing AFCD records. Bread is weighed before toasting, pasta dry, and cooked egg/chicken at cooked edible weight. All listed oil, butter, sauce and salt count; unmeasured cooking losses and residue are not deducted. Unknown nutrient data remain unknown. Plain baked skinless chicken record estimates ready-cooked chicken; seasoned rotisserie chicken is not the same sodium/fat match. Use plain cooked chicken.
- Wholemeal bread: Whole-recipe edible weight.
- Cooked skinless chicken breast, cooked weight: Whole-recipe edible weight.
- Cheddar cheese: Whole-recipe edible weight.
- Tomato: 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: Bread, from wholemeal flour
- Cooked skinless chicken breast, cooked weight: Chicken, breast, lean flesh, baked, no added fat
- Cheddar cheese: Cheese, cheddar, natural, regular fat
- Tomato: Tomato, common, raw
- Salted butter: Butter, plain, salted
- Ground black pepper: Pepper, black, ground