Chicken, Cheddar & Spinach Toasted Sandwich
Lunch · American · Ready in 10 min · Serves 2
Sliced chicken, spinach and cheddar pressed between sourdough in a hot pan. 41g of protein for £1.29, on a plate in ten minutes.
Per serving
- Calories
- 511
- Protein
- 41 g
- Carbs
- 44 g
- Fat
- 19 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron19%
- Vitamin D2%
- B1224%
- Zinc24%
- Magnesium22%
- Omega-316%
- Folate20%
- Calcium34%
- Potassium15%
- Vitamin C9%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 180 g Sourdough bread
- 220 g Chicken breast, sliced
- 60 g Cheddar cheese (grated)
- 60 g Fresh spinach
- 2 tsp Dijon mustard
- 10 g Butter
- 1 tsp Black pepper
Method
- 1
Fry the 220g of sliced chicken breast in a dry non-stick pan over medium-high heat for 4 minutes, turning once, until no pink remains and the edges have caught.
- 2
Cut the 180g sourdough bread into four slices and spread 2 tsp dijon mustard across two of them. Layer on the chicken, 60g fresh spinach, 60g grated cheddar and 1 tsp black pepper, then close each sandwich.
- 3
Melt the 10g butter in the same pan over medium heat and toast the sandwiches for 2 minutes a side, pressing them flat, until the cheese has melted and both faces are golden.
- 4
Move to a board, give them 1 minute to set, then cut each sandwich in half.
