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Indonesian Croque

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Total time: 20 minutes

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Serves 6

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5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


12 slices (300g) - Wholemeal Bread

6 slices (120g) - Reduced Fat Cheese slices

150g - Chicken with skin removed, shredded

100ml - Low Fat Evaporated Milk

50g - Brown Rice Flour

1 teaspoon (5g) - Ground Nutmeg

1 tablespoon (15g) - Dried Bay Leaf

A pinch (~⅓ tsp) (1.67g) - Salt, Pansalt, low sodium

3g - White Pepper


Griller or Oven, Measuring Cup, Weighing Scale, Chopping board, Knives, Pot, Bowls, Metal Spoon


1. In a pot, add the evaporated milk, nutmeg, bay leaf, salt and pepper and bring it to a boil.

2. Add   in rice flour to thicken the mixture. Remove the pot of sauce from the heat. Set this aside.

3. Spread the sauce over each slice of bread.

4. Add ⅙ of a portion of sliced chicken on each of the 6 pieces of bread.  

5. Cover the chicken with a slice of bread, with the sauce side in contact with the meat. Place a slice of cheese over the top of the bread.

6. Grill or bake the sandwiches.



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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)