Pressed Cottage cheese stacks or sandwiches are a healthy breakfast that keeps you full for hours. They are easy to make, can be easily catered to everyone’s tastes and are ready in just 10 minutes!
Cottage cheese is one of the easiest and best ways to get your protein in at breakfast or brunch. This pressed cottage cheese stack is the perfect low-calorie high-protein dish.
This recipe is the basic version of the pressed cottage cheese stacks I grew up with because it’s my favourite. But you can get really creative and make it your own.
Feel free to play around with the ingredients but make sure you don’t skimp on the salt and pepper. The simplest of spices makes pressed, or dry curd, cottage cheese really stand out.
You do need pressed cottage cheese for this recipe so be sure that you get one that looks like a block of feta. If you’re looking for another pressed cottage cheese recipe check out our gzik – cottage cheese spread recipe or sweet breakfast pasta recipe and go to the substitute sections for details.
Preparing Cottage Cheese Stacks
Ingredients
Cottage cheese: Cottage cheese is made up of curdled milk which creates curds. It comes in many different varieties, from dry to creamy with varying curd sizes. It has a mild slightly savoury flavour which makes it perfect for both savoury and sweet dishes. Cottage cheese is rich in calcium and protein making it a healthy part of your breakfast. We use pressed dry curd cottage cheese for this recipe.
Tomato: Tomatoes are actually a fruit, despite most people believing them to be vegetables. For this recipe, we use hothouse or beefsteak tomatoes because of their larger size. They are the perfect size for slicing and have a slightly sweet flavour when fully ripe. They contain vitamins C, E and A and are a great addition to any sandwich. Burger or wrap.
Yellow onion: Onion is a very common vegetable that is used both raw and cooked in food preparation. It has a sharp flavour raw that often sweetens once cooked. There are many varieties of onions, some that are milder than others. We use the common onion or yellow onion in this recipe.
Sour cream: Sour cream is made from cream from dairy milk. Lactic acid bacteria is added to sweet cream creating a thick, tangy and creamy substance.
Hemp hearts: Also sometimes referred to as hemp seeds, hemp hearts are actually the inside of hemp seeds. They are actually 30% fat and are rich in omega-3 and omega-6 fatty acids. They also contain protein which is always a great addition to a kid’s meal.
Micro Greens: These little green shoots are just seedlings of vegetables and leafy greens. The most common micro greens are micro broccoli, micro arugula and pea shoots. Micro greens are full of vitamins and minerals sometimes even more than their full-grown counterparts.
How to Make Dry Curd Cottage Cheese Stacks
Before we start, get all of your ingredients ready. You’re basically
assembling an open-faced sandwich with pressed cottage cheese as your bread. Nice and simple, no cooking required.Step 1
Slice the pressed cottage cheese into roughly ¼ inch slices. If you have a 500g block estimate a quarter of the block.
Step 2
Next, slice the tomatoes into thicker slices than you normally would. The tomatoes add some acidity and moisture to this dish so you want to make sure they are thick enough. Aim for no less than half the thickness of the cottage cheese.
Step 3
Now, slice the onion to any thickness you like. I like a thick slice, about half the thickness of the tomato. The onion adds crunch and sharpness to the cottage cheese stack.
Step 4
Lastly, you just need to assemble your stack. Start with plating the slice of cottage cheese.
Next, spread the sour cream over the top. You have the option to divide the salt and pepper and sprinkle half of each on the sour cream and the remainder at the end or save it all for the topping.
Now, layer the tomatoes on the sour cream and the onions on the tomatoes.
Finish it off with the salt and pepper.
Substitutions
Sour Cream: You can use Greek yogurt instead of sour cream. It will add more tartness to the dish but also more flavour.
Hothouse Tomato: You can use any tomatoes that you like for this recipe. Ideally, you want them to be meaty with small amounts of seeds. And the more ripe the better to give this dish a balanced flavour.
Serving Pressed Dry Curd Cottage Cheese Stacks
This pressed cottage cheese recipe is perfect for breackfat, brunch or lunch. You can top off the sandwich with hemp seeds and microgreens for added flavour, colour and nutrients. Note, that these are my own additions and not part of the traditional serving.
Make sure to use a knife and fork for the best eating experience and note that it does get messy.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for more breakfast ideas? Check out our recipes:
Savoury Pressed Cottage Cheese Breakfast Stacks Recipe
Equipment
- Knife and cutting board
Ingredients
- 8.8 oz dry curd cottage cheese
- 10 oz Beefsteak or hothouse tomato 4 thick slices
- 1 oz onion 4 slices
- ½ tsp freshly ground salt
- ½ tsp freshly ground pepper
- 2 tbsp sour cream
- 1 tsp hemp hearts optional
- ½ cup micro greens optional
Instructions
- Slice the dry curd cottage cheese into ¼-inch slices.8.8 oz dry curd cottage cheese
- Next, slice the tomatoes into 1/8-inch slices and the onions into as thick slices as you like.10 oz Beefsteak or hothouse tomato, 1 oz onion
- Now it’s time to assemble your stack. Spread the sour cream on top of the slice of cottage cheese. Next, layer on the tomatoes and onions. Lastly, top it off with freshly ground salt and pepper. Salt and pepper are very important here so don’t be shy.8.8 oz dry curd cottage cheese, 10 oz Beefsteak or hothouse tomato, 1 oz onion, ½ tsp freshly ground salt, ½ tsp freshly ground pepper, 2 tbsp sour cream
- Lastly, you can finish your cottage cheese stack with some hemp seeds and microgreens or sprouts of your choice.1 tsp hemp hearts, ½ cup micro greens
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