A protein-rich twist on a deli classic. This open-faced or closed sandwich layers creamy cottage cheese, smoky lox, and crisp veggies on hearty sourdough—finished with fresh dill and cracked pepper for a vibrant, balanced bite. Perfect for a quick lunch or a blood sugar–supportive brunch.

Ingredients

Serves 2

• 4 slices sourdough bread, lightly toasted
  
  
• ¼ cup cottage cheese (2% or full-fat recommended)
  
  
• 100–120g (about 3.5–4 oz) smoked salmon or lox, sliced
  
  
• 4–6 slices tomato (Roma or heirloom work beautifully)
  
  
• ¼ small red onion, thinly sliced
  
  
• 1 tablespoon fresh dill, chopped
  
  
• Sea salt, to taste
  
  
• Freshly ground black pepper, to taste
  
  
• Optional: lemon wedge, “everything bagel spice” or drizzle of olive oil
  
  

Directions

1. Toast sourdough slices to desired crispness.
   
   
2. Spread cottage cheese evenly over each slice (about 2 tablespoons per slice).
   
   
3. Layer with smoked salmon, tomato slices, and red onion.
   
   
4. Sprinkle with chopped dill, sea salt, and freshly cracked pepper.
   
   
5. Optionally squeeze a bit of lemon juice or drizzle a touch of olive oil on top.
   
   
6. Serve open-faced or press two slices together for a closed sandwich.
   
   

Nourish Notes

• Protein boost: Cottage cheese + lox = complete protein and plenty of satiety.
  
  
• Gut-friendly: Sourdough provides prebiotics, and cottage cheese offers beneficial probiotics if cultured.
  
  
• Estrogen support: Omega-3s in salmon and lignans from sourdough can gently support hormonal balance.
  
  

Dairy-free option: Sub with a cashew cheese or vegan cream cheese.

With Love & Nourishment,

The Nourish Kitchen