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Source of protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cheese chicken sandwich (180 g) has 468 calories. That works out to 260 calories per 100 g. It contains 50 g of carbs, 27.4 g of protein, 17.6 g of fat and 3.2 g of fiber. Its 11.7 mg of B3 covers 73% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
468
KCAL / 180G
Carbs
50g
· 18% DV
Protein
27.4g
· 55% DV
Fat
17.6g
· 23% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 23% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 468 kcal | |
| Total fat | 17.6 g | 23% |
| Saturated fat | 6.66 g | 33% |
| Trans fat | 0.22 g | |
| Sodium | 1008 mg | 44% |
| Total carbohydrate | 50 g | 18% |
| Fiber | 3.2 g | 11% |
| Protein | 27.4 g | 55% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 468 kcal |
| 1 piece (half) | 90 g | 234 kcal |
| 100 g | 100 g | 260 kcal |
| 1 serving (small) | 130 g | 338 kcal |
| 1 serving (large) | 250 g | 650 kcal |
| 1 serving (extra large) | 300 g | 780 kcal |
| 2 serving (double) | 360 g | 936 kcal |
Calculated from 260 calories per 100 g.
To make a cheese chicken sandwich, place cooked chicken and cheese between slices of bread, then toast it in a pan or sandwich press until the cheese melts. Add lettuce, tomato or roasted peppers for extra texture and flavor.
Cheddar is a popular choice for a cheese chicken sandwich because it melts well and has a savory flavor. Mozzarella gives a milder, stretchier filling, while Swiss cheese adds a nuttier taste.
A cheese chicken sandwich pairs well with mustard mayonnaise, pesto or a simple yogurt sauce. Spread on a thin layer so the bread does not turn soggy, especially if you are packing the sandwich for later.
Yes, you can make a cheese chicken sandwich in an air fryer. Assemble it with cooked chicken and cheese, secure the top slice if needed, and heat until the bread is crisp and the cheese has melted.
Sourdough, ciabatta and sturdy sandwich bread all work well for a cheese chicken sandwich. Choose bread that can hold the chicken and melted cheese without collapsing, and toast it lightly if you want a crisp outside.
Yes, leftover cooked chicken works well in a cheese chicken sandwich. Keep it refrigerated until you assemble the sandwich, and reheat the filling thoroughly if serving it hot; discard chicken that has been left out for too long.
Keep wet ingredients such as tomato and sauce away from the bread until serving, and pat washed vegetables dry. For a packed cheese chicken sandwich, toast the bread first and let hot chicken cool slightly before assembling.
A cheese chicken sandwich can be part of a balanced meal, especially when it includes plenty of vegetables. Choose a whole-grain bread and use a modest amount of cheese and sauce to keep the filling balanced.
A cheese chicken sandwich can fit into a weight-loss eating plan when the portion and toppings suit your needs. Use grilled chicken, plenty of vegetables and a moderate amount of cheese, and pair it with salad rather than fries.
Serve a cheese chicken sandwich with a green salad, vegetable soup or sliced fruit. These sides add freshness and make it easy to turn the sandwich into a more complete lunch.
Vitamins
B3
11.7mg · 73% DV
B12
0.9µg · 38% DV
B6
0.63mg · 37% DV
B2
0.4mg · 31% DV
Minerals
Phosphorus
504mg · 72% DV
Selenium
36µg · 65% DV
Sodium
1008mg · 44% DV
Calcium
342mg · 34% DV
Potassium ⭐
468mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 468 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A cheese chicken sandwich layers cooked chicken and cheese between slices of bread, making a convenient meal that can be assembled at home or bought ready-made. The choice of bread and cheese shapes its flavour: chicken gives it a savoury base, while melted cheese makes the filling richer and softer. It can be served cold or toasted until the bread is crisp.
It works well as a quick lunch, packed meal or substantial snack, often paired with a simple salad or soup. It provides protein, with 15.2 g per 100 g, as well as carbohydrates from the bread. For a lighter version, add lettuce, tomato or other fresh vegetables and go easy on rich sauces.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.66g
MONOUNSATURATED
5.76g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 17.4:1
Above the ideal 4:1 (17.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.