School Lunchbox
Grilled Chicken, Cheese & Veggie Sandwich (Sandwich Panggang Ayam Keju Sayur) for School Lunchboxes
Prep
15 min
Cook
10 min
Servings
2
Level
Easy
This grilled sandwich is crispy on the outside and filled with shredded chicken, melted cheese, and fresh vegetables, making it a practical yet well-balanced school lunchbox solution. It tastes savory, slightly creamy, and kids love it for its crispy texture that's similar to a café snack. It's perfect to make quickly in the morning before the kids head off to school.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 6 slices whole wheat bread
- 150 grams boneless chicken breast, boiled and shredded
- 50 grams shredded cheddar cheese
- 30 grams grated carrot
- 3 leaves fresh lettuce leaves
- 3 tbsp boiled sweet corn kernels
- 3 tbsp low-fat mayonnaise
- 1 tbsp tomato ketchup
- 1/4 tsp garlic powder
- 1/4 tsp ground pepper
- 1/4 tsp salt
- 2 tbsp margarine, for spreading
- 1 hard-boiled egg, thinly sliced (optional)
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👩🍳 Instructions
- 1 In a bowl, combine the shredded chicken, grated carrot, corn kernels, mayonnaise, ketchup, garlic powder, pepper, and salt. Mix well until all the ingredients are fully combined to make the sandwich filling.
- 2 Prepare 2 slices of bread. Spread a bit of the chicken filling on one side of a slice, smoothing it out to cover the surface evenly.
- 3 Add a lettuce leaf, a sprinkle of shredded cheese, and slices of hard-boiled egg if desired, then top with the second slice of bread.
- 4 Repeat this process with the remaining bread and filling to make as many sandwiches as you'd like.
- 5 Heat a nonstick pan or sandwich toaster over low heat, and lightly spread a thin layer of margarine on the outer sides of the bread.
- 6 Grill the sandwich in the pan, pressing down gently with a spatula, until both sides are golden brown and the cheese inside has melted, about 2-3 minutes per side.
- 7 Remove from heat and let cool slightly so it's not too hot, then cut diagonally into two halves for easier eating.
- 8 Wrap in parchment paper or place in a divided lunchbox to keep it crispy until lunchtime.
💡 Tips
• Use whole wheat bread to make the lunchbox more filling and higher in fiber compared to regular white bread.
• To keep the sandwich from getting soggy by midday, make sure the filling isn't too wet and only spread on just enough mayonnaise.
• You can swap the filling for shredded tuna or scrambled eggs for a different flavor each day.
• Grill the sandwich until the edges are completely dry and crisp so the texture stays crunchy even after it cools.
📊 Nutrition Facts / serving
320
Calories (kcal)
18 g
Protein
14 g
Fat
30 g
Carbs
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