Sweetcorn and Cheese Lunchbox Sandwich
Two mild toasted sandwiches with sweetcorn, carrot and cheese in 15 minutes. Contains wheat and milk; uses ready-cooked corn.
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Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.
Ingredients
- 4 slices whole-wheat bread
- 80 g sweetcorn, ready-cooked and drained
- 50 g carrot, finely grated
- 60 g cheddar cheese, grated
- 2 tsp butter, softened
Step-by-step method
- Check bread and cheese labels for allergens and the school's restrictions. Drain ready-cooked corn well; wash, peel and finely grate the carrot.
- Mix the corn, carrot and grated cheese in a small bowl. The cheese supplies salt, so extra salt is not needed.
- Lay out all four bread slices. Spread half the filling evenly on each of two slices, keeping it away from the edges, then close with the remaining slices.
- Spread the butter thinly over the outside of each sandwich. Heat a large frying pan on medium-low heat; fit both sandwiches without overlapping.
- Toast for about 3 minutes on the first side, pressing lightly with a spatula. Turn carefully and cook for another 3 minutes until both sides are golden and cheese is melted.
- Cut each sandwich into two or four manageable pieces. The crust softens after chilling; this is expected. Do not seal steaming sandwiches in the lunchbox.
- For school: chill cooked food promptly in a shallow container in the fridge at 4°C or below; do not wait for it to cool completely on the counter. Pack cold in an insulated lunch bag with two frozen cold packs, keep cold until lunch, and discard uneaten packed portions. Check your child's allergies and the school's restrictions; adjust portions to appetite.
