Baked Cottage Cheese Sandwich Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the cheese mixture and garlic in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Using your hands, roll the mixture into a ball.
• Spread the butter on one side of each slice of bread.
• Spread the cheese mixture on the unbuttered side of one of the slices of bread and place the other slice on top, butter-side up. Press the Parmesan into the butter.
• Place the sandwich Parmesan-side up in a heated oven-safe nonstick pan and place the pan in the oven. Cook until the sandwich is browned on both sides, 6 to 7 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cottage cheese, spinach, eggs, and Parmesan cheese together in a bowl; pour into an 8-inch square baking dish and smooth into an even layer.
• Bake in preheated oven until the cheese is bubbling along the edges, 20 to 30 minutes. Season with garlic powder, salt, and pepper.

Steps:

• Layer the cottage cheese, red pepper and basil with some seasoning in a bowl or plastic container. Chill until lunchtime.
• Toast the bread and cool for 1 min, then give the cottage cheese mixture a quick mix and spoon on. Drizzle with balsamic vinegar, if you like, and eat straight away.

Steps:

• Mix all the ingredients listed under"For pancakes" together.
• Keep aside for 15 minutes.
• Now, heat oil in a wok.
• Toss in cumin seeds and allow to crackle.
• Once they stop crackling, add onions and saute until well browned.
• Mix in the garam masala powder, salt, tomatoes and green chillies.
• Saute nicely.
• Fold in the crumbled cottage cheese (paneer).
• Keep aside.
• Now, heat a griddle on medium flame.
• Smear a little oil on its surface.
• Carefully, using a ladle, pour 4 tbsps.
• of the prepared batter on the griddle.
• Flatten it now to make a round of about 6 inches in diameter.
• Cover with a lid.
• When the pancake's cooked on one side, pour 1/2 teaspoons of oil on it and then flip it over to cook the other side.
• Likewise, prepare 6 pancakes and keep aside.
• Note: Make sure you make the pancakes slightly thicker and softer instead of thin and crispy.
• Now, in a medium-sized bowl, crack an egg and beat it well using an electric beater.
• Add the milk, nutmeg powder, a pinch of salt and some sugar and mix well.
• Then, grease an oven-proof dish (the size of pancakes).
• Dip one pancake at a time in the egg-milk mixture.
• Place it in the greased dish.
• Gently, spread 2 tbsps.
• of the filling over the pancake, leaving a small gap along the edges.
• Alternate each layer with pancake and filling.
• Finish it with a pancake.
• Pour the remaining egg-milk mixture over the pancakes.
• Now, bake the dish in a pre-heated oven at 150C for 20 minutes or until it is firm.
• Remove from the oven.
• Serve hot with tomato sauce AND sauteed veggies.
• Dig in and enjoy!