SHIFT Grub
Cheese and tomato sandwich
Cheese and tomato sandwich. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 160g wholemeal bread
- 60g reduced-fat Cheddar
- 160g tomato
- 40g lettuce
Equipment
- knife
- chopping board
- grater if needed
- two plates
- kitchen scales
Method
- Use four bread slices weighing 160g in total. Wash and dry the tomato and lettuce. Slice the tomato and thinly slice or grate the Cheddar.
- Divide the cheese, tomato and lettuce between two sandwiches. Put the lettuce against the bread to help keep it dry. Eat now or wrap and chill; avoid packing warm ingredients.
Estimated nutrition
| Energy | 281.2 kcal |
|---|---|
| Protein | 16.5 g |
| Carbohydrate | 36.5 g |
| Fat | 8.7 g |
| Fibre | 6.7 g |
| Saturates | 4.5 g |
Ingredient-by-ingredient CoFID 2021 or explicitly named UK product-label calculation. Per serving; unrounded decimal inputs, final values rounded to 0.1. Traces treated as zero; N/blank retained as unknown, never zero-filled. Estimated nutrition: ingredient source arithmetic checked. Independent human editorial review waived by the owner; no physical cooking, timing or clinical validation.
Allergens and product labels
- wheat/gluten
- milk
Food safety and storage
- Check all ingredient labels for allergens and use-by dates. Substitutions change nutrition and allergens; these recipes do not guarantee allergy suitability.
- Wash hands, utensils and surfaces; wash fresh produce unless labelled ready washed. Keep ready-to-eat food separate from raw meat.
- Cover and refrigerate promptly at 0–5°C. Eat within 24 hours of preparation or any earlier use-by/after-opening deadline. Keep chilled until eating.
Author estimates; no physical cooking or timing trial. Packet instructions and doneness govern.