Stuffed Cottage Cheese Sandwiches

Think of these as a cross between French toast and cheese blintzes. Thin slices of French bread get sandwiched around cottage cheese, dipped in a sweetened egg batter with vanilla and nutmeg, then browned in butter until golden and crispy on the outside.

The egg batter is extra light because the whites are beaten to soft peaks and folded in separately. This creates an airy coating that puffs up in the pan, giving the sandwiches a souffleed crust instead of the dense, heavy coating most French toast gets.

The cottage cheese filling stays creamy and warm inside the sandwich while the outside crisps. It adds a mild tang and protein boost that turns this from sweet breakfast treat into something more substantial.

Pro Tips

• Slice the French bread thin so the sandwiches aren’t too thick to cook through. About ¼ inch per slice works well.
• Beat the egg yolks with sugar until truly thick and pale. This is what creates the custard-like coating.
• Use unsalted butter for frying. Salted butter burns faster at frying temperatures.
• Brown them over medium heat, not high. You need time for the center to warm through before the outside burns.

Variations

• Mix a tablespoon of honey and a pinch of cinnamon into the cottage cheese before filling.
• Serve with fresh berries and a dusting of powdered sugar.
• Use ricotta instead of cottage cheese for a smoother, richer filling.