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
Turkey, pear and cheddar toastie
A warm turkey toastie with thin pear slices and melted cheddar.
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 filling heats through in 4 to 5 minutes a side
- Photograph the finished toasties
- Time
- About 20 min
- estimated
- Serves
- 2
- see below
- Energy
- 440 kcal
- per serving
- Protein
- 41 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk, mustard. Check the labels on packaged ingredients:
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- cheddar. Some cheddar is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Spread two slices of bread with the mustard.
Layer the turkey, pear and cheddar on them and close each with a second slice.
Brush the outsides lightly with the oil.
Cook in a covered frying pan over moderate heat for 4 to 5 minutes on each side, pressing lightly, until the cheese has melted and the filling 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
Thin pear slices soften before the bread becomes too dark. Cut thick, the pear is still cold and crunchy when the outside has gone past golden.
Make it work for you
One serving is One toastie, two slices. 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 chicken instead of turkey
A little richer and more tender.
Per serving: about 15 kcal more, about 1 g more protein, about 1 g more fat.
Apple instead of pear
Crisper and sharper; it keeps more bite.
Per serving: about 5 kcal less, about the same protein, about the same fat.
A vegetarian hard cheese
Sharper, and it browns rather than melting into a sheet.
Per serving: about the same energy, about 3 g more protein, about 2 g less 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 sandwich where the cheddar is measured at 40 g between two, since it is the main source of fat here.
| Energy | 440 kcal |
|---|---|
| Protein | 41 g |
| Fat | 13 g |
| of which saturates | 5 g |
| Carbohydrate | 38 g |
| of which sugars | 8 g |
| Fibre | 6 g |
| Sodium | 570 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 |
| Dijon mustard | 5 g | FDC 2710085Mustard | 3 kcal | 0.2 g |
| cooked turkey | 180 g | FDC 171496Turkey, whole, breast, meat only, cooked, roasted | 265 kcal | 54.2 g |
| pears | 100 g | FDC 169118Pears, raw | 57 kcal | 0.4 g |
| cheddar | 40 g | FDC 173414Cheese, cheddar (Includes foods for USDA's Food Distribution Program) | 161 kcal | 9.1 g |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 880 kcal | 81.4 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
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Best eaten from the pan; a reheated toastie is leathery.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
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
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Sliced pork tenderloin with soft apple and sage over polenta.
About 40 min · 410 kcal · 34 g protein per serving