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
Mozzarella, tomato and olive bread roll with basil
Mozzarella with ripe tomato, black olives and basil in a soft roll.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 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
- Photograph the finished roll, cut
- Time
- About 12 min
- estimated
- Serves
- 2
- see below
- Energy
- 465 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- mozzarella. Some mozzarella is made with animal rennet; check the label if you are vegetarian.
- bread rolls. Rolls often contain soya and can contain milk, egg or sesame; check the label.
- black olives. Olives are packed in brine and are salty; rinsing removes some of it.
Cooking steps
Slice the tomatoes about 5 mm thick, lay them out on kitchen paper and leave them for 5 minutes to give up their water.
Drain the mozzarella well and slice it the same thickness.
Split the bread rolls and layer in the tomato first, then the mozzarella, then the halved olives.
Tear the basil over, drizzle with the oil and close the rolls, pressing them gently so everything settles.
The useful detail
Drain the sliced tomato on paper before it goes anywhere near the bread. Straight off the board it carries enough water to soak through the base within minutes, and a wet roll cannot be saved.
Make it work for you
One serving is One filled roll. 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.
Feta instead of mozzarella
Much saltier and firmer; use less, and leave out the olives.
Per serving: about 5 kcal more, about 6 g less protein, about 3 g more fat.
Sourdough instead of rolls
Chewier and it holds the filling better as an open sandwich.
Per serving: about the same energy, about 2 g more protein, about 3 g less fat.
Leave out the olives
Cleaner and less salty, and it lets the tomato come through.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A twelve minute lunch where a ball of mozzarella across two rolls carries most of the protein, without any cooking at all.
| Energy | 465 kcal |
|---|---|
| Protein | 23 g |
| Fat | 22 g |
| of which saturates | 9 g |
| Carbohydrate | 44 g |
| of which sugars | 5 g |
| Fibre | 5 g |
| Sodium | 1,000 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 |
|---|---|---|---|---|
| tomatoes | 200 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 36 kcal | 1.8 g |
| mozzarella | 125 g | FDC 170847Cheese, mozzarella, part skim milk | 318 kcal | 30.3 g |
| bread rolls | 160 g | FDC 175030Rolls, dinner, wheat | 437 kcal | 13.8 g |
| black olives | 50 g | FDC 169094Olives, ripe, canned (small-extra large) | 58 kcal | 0.4 g |
| fresh basil | 10 g | FDC 172232Basil, fresh | 2 kcal | 0.3 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 931 kcal | 46.6 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
- Best made and eaten at once; the bread softens within a couple of hours. Keep the components separately for 3 to 4 days.
- Reheating
- Not needed; this is a cold sandwich.
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.
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