Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chicken, apple and cheddar melts
Toasted wholemeal bread with chicken, apple and a small cheddar topping.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the topping heats through in 4 to 5 minutes
- Photograph the finished melts
- Time
- About 20 min
- estimated
- Serves
- 2
- see below
- Energy
- 455 kcal
- per serving
- Protein
- 44 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
- cheddar. Some cheddar is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Heat the grill to medium and toast the bread lightly on one side.
Mix the yoghurt with the chives and spread it over the untoasted sides.
Lay the apple slices over, then the chicken, and scatter the cheddar on top.
Grill on a rack set a little below the element for 4 to 5 minutes, until the cheese has melted and the chicken is steaming hot right through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
The useful detail
Grill on a rack set below the element so the topping heats before the bread burns. Too close and the cheese browns in a minute while the chicken underneath is still cold.
Make it work for you
One serving is Two open melts. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked turkey instead of chicken
Leaner and drier; the yoghurt matters more.
Per serving: about 15 kcal less, about 1 g less protein, about 1 g less fat.
A vegetarian hard cheese instead of cheddar
Sharper, and it browns rather than melting flat.
Per serving: about the same energy, about 3 g more protein, about 2 g less fat.
Pear instead of apple
Softer and sweeter under the grill.
Per serving: about 5 kcal more, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A hot open sandwich that makes a full lunch from leftover chicken. The cheddar is measured, because it is where most of the fat is.
| Energy | 455 kcal |
|---|---|
| Protein | 44 g |
| Fat | 13 g |
| of which saturates | 6 g |
| Carbohydrate | 40 g |
| of which sugars | 11 g |
| Fibre | 5 g |
| Sodium | 540 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| wholemeal bread | 140 g | FDC 172688Bread, whole-wheat, commercially prepared | 353 kcal | 17.4 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| apples | 100 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 52 kcal | 0.3 g |
| cooked chicken | 180 g | FDC 171477Chicken, broilers or fryers, breast, meat only, cooked, roasted | 297 kcal | 55.8 g |
| cheddar | 40 g | FDC 173414Cheese, cheddar (Includes foods for USDA's Food Distribution Program) | 161 kcal | 9.1 g |
| Whole recipe | Divided by 2 | 915 kcal | 87.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cooked chicken keeps 3 to 4 days in the fridge. Assemble and grill the melts when you want them; they do not keep once made.
- Reheating
- If you do reheat one, take it to 74°C / 165°F, steaming hot throughout, and only once.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Chicken Waldorf-style rye sandwiches
Chicken, apple and celery on rye with a yoghurt dressing.
About 15 min · 440 kcal · 38 g protein per serving