Ingredients:

  • 1 1/2 cups (340 g) cottage cheese (whole-milk or low-fat, drained slightly if you prefer thicker spread)
  • 2 tbsp (30 g) plain Greek yogurt (optional — smooths and enriches)
  • 1 tsp (5 ml) fresh lemon juice
  • 1 tsp (5 ml) extra-virgin olive oil
  • 2 tbsp (8 g) fresh chives, finely snipped
  • 1 tbsp (4 g) fresh flat-leaf parsley, finely chopped
  • 1 tbsp (4 g) fresh dill, finely chopped (or swap for basil)
  • 1 small garlic clove, very finely minced or 1/8 tsp garlic powder (optional)
  • 1/4 tsp (1.5 g) kosher salt (adjust to taste)
  • 1/4 tsp (0.5 g) freshly ground black pepper
  • Pinch red pepper flakes (optional)
  • 4 slices good-quality bread (sourdough, whole-grain, or country loaf) — about 8 oz / 225 g total (2 slices per sandwich)
  • 1 large ripe tomato (about 8–10 oz / 220–280 g), sliced 1/4-inch / 6 mm thick
  • 1 handful (about 20 g) arugula or mixed baby greens (optional)
  • 2 tsp (10 g) butter or 1 tbsp (15 ml) olive oil for toasting (optional)
  • Flaky sea salt and freshly ground black pepper, for seasoning tomato slices
  • Optional add-ins: 2–3 slices avocado
  • Optional add-ins: 2 tsp pesto or a smear of Dijon mustard
  • Optional add-ins: Thinly sliced red onion or quick-pickled onion
  • Optional add-ins: Smoked salmon or cucumber slices (for variation)

Instructions:

  1. Prepare the cottage cheese spread: Combine cottage cheese, Greek yogurt (if using), lemon juice, and olive oil in a bowl. Stir in chives, parsley, dill (or basil), garlic (if using), salt, pepper, and red pepper flakes. Taste and adjust seasoning. For a smoother texture, briefly pulse in a food processor or mash with the back of a spoon. (Optional) Cover and chill 10–15 minutes to let flavors meld; spread should be creamy and herb-speckled.
  2. Prepare the bread and tomatoes: Toast or griddle bread slices until golden and slightly crisp (about 1–2 minutes per side on a hot skillet, or medium toaster setting). Lightly brush toasted sides with butter or olive oil if desired. Slice tomato into even 1/4-inch (6 mm) rounds. Season tomato slices lightly with flaky sea salt and black pepper and set aside a minute so juices bloom.
  3. Assemble the sandwiches: For open-faced sandwiches, spread about 1/2 cup (170 g) of herbed cottage cheese over each pair of bread slices (or about 1/4 cup / ~85 g per single slice), top with overlapping tomato slices, add arugula if using, then finish with a drizzle of olive oil or a sprinkle of flaky salt. For closed sandwiches, spread on two slices, place tomato and greens on one slice and cap with the second. If tomatoes are very wet, blot lightly with a paper towel to avoid soggy bread.
  4. Serve: Cut closed sandwiches in half if desired and serve immediately. Optional: press lightly or briefly warm assembled sandwiches in a skillet for 30–60 seconds to meld flavors, watching that tomatoes do not make the bread soggy.