Protein bread open sandwich with avocado and cottage cheese

Protein bread open sandwich with avocado and cottage cheese: a quick, savoury recipe with protein bread, creamy avocado, lemon, black sesame seeds and chilli.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 28 g
• Carbs: 8 g

Ingredients

• 2 slices of protein bread
• 100 g cottage cheese
• ½ avocado
• 1 squeeze of lemon juice
• 1 tsp black sesame seeds
• 1 pinch of chilli flakes
• 1 pinch of sea salt

Method

You’ll need: chopping board · knife

1. Toast the protein bread briefly until the slices are lightly crisp on the outside.
2. Halve the avocado, remove the stone and scoop the flesh out of the skin. Then cut it into thin slices.
3. Spread the bread slices with the cottage cheese and fan the avocado over the top.
4. Drizzle with lemon juice and season with sea salt, black sesame seeds and chilli flakes.
5. Leave to stand briefly so the flavours come together.
6. Serve straight away – it's best eaten fresh.

Good to know

An open sandwich like this saves exactly those days when it needs to be quick but should still look the part. Creamy, crunchy and pleasantly spicy.

Swaps

Cottage cheese → skyr (more protein, less fat) | Black sesame seeds → chopped walnuts (omega-3 fatty acids; contains tree nuts) | Chilli flakes → fresh cress (milder, with vitamin C)

Allergens

Contains milk, sesame and gluten, plus egg or soya depending on the protein bread (check the label); leave out the chilli flakes for children. In pregnancy, use fresh, properly chilled cottage cheese and good kitchen hygiene. Contains: gluten.