Grilled Sandwich for tiny fingers: Cheesy Chicken and Vegetable Medley

This is 19 month old Baby A’s favourite wholesome grilled chicken sandwich. It has his all time favourites ingredients which is chicken and creamy philadelphia cheese, and his newfound love- heinz ketchup! (seriously he likes ketchup so much, he could paint himself and the town red with it). 

I’ve added a medley of vegetables to the sandwich like carrots, broccoli, spinach and peas, and then enclosed it within 2 slices of wholegrain bread. Grilling the sandwich gives the sandwich a lovely crunchy outer and juicy, creamy inner. A good lunch time meal. You could use any vegetables your lil one likes, to make it appetising for them.

To make this Cheesy Chicken and Vegetable Medley Grilled Sandwich
Ingredients: ( makes 1 sandwich)
Chicken: 1 medium size piece.
Mixed vegetables ( chopped carrots, small broccoli florets, whole peas): 2 tbsps (you could use corn kernels, peppers, beans anything that your child enjoys)
Baby leaf spinach: few
Philadelphia Original Cheese spread: 2 tsps
White Pepper powder: a pinch (optional)
Ketchup:1 tsp
Butter: 1/4 tsp (for grilling sandwich)
Cardomom: 1 pod
Wholegrain bread: 2 slices
1. In a small vessel take chicken, chopped vegetables and a cardomom pod. Add enough water to just cover the chicken. Add a pinch of salt. Close the vessel and bring to a gentle simmer on medium heat. Allow the chicken to cook well and the vegetables to turn soft ( around 15-20 minutes). Just before turning off the heat add the baby spinach and cook for another minute. 
2. Then drain the chicken and vegetables into a bowl and let it cool down. Reserve any remaining stock to make soup another time. Shred the chicken and chop the cooked vegetables and spinach into smaller bits. Add a tsp of cheese spread to the chicken vegetable mixture, mix well. Taste for seasoning. Add a pinch of pepper if desired.
3. Place the bread slices on a board. Thinly spread ketchup on both slices, then spread a tsp of cream cheese on the bottom slice only. Place the chicken and vegetable mixture over the bottom slice. Cover the mixture with the top bread slice. 
Apply a thin smear of butter to the outer surface of both slices of bread and grill till the bread turns a lovely golden brown.
I serve it with reduced salt herby corn puffs or vegetable crisps and a small dollop of ketchup 🙂

I hope your little one enjoys it too.

Carol Sequeira Pereira.

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