Ingredients
Scale
Basil Cottage Egg Salad
- 6 hard-boiled eggs
- 1/2 cup 2% cottage cheese
- 2 Tbsp light mayonnaise
- 1/4 cup pickle relish/or chopped bread & butter pickles
- 1/4 cup chopped red onion
- 2 tsp stone-ground yellow mustard
- 1/4 cup chopped basil
Roasted Beets
- 4 beets
- Olive oil
Sandwich components
- 4 slices whole grain bread
- 4 oz Swiss cheese
- 1 cup sauerkraut
Instructions
- Roasted beets: Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/8-inch thick slices.
- Cottage Egg Salad: Finely dice hard-boiled eggs. Add remaining ingredients and combine to desired consistency.
- Build sandwich: Broil swiss cheese on top of whole grain till bubbly. Layer one sliced roasted beet on top of cheese. Add ~1/3-1/2 cup egg salad and 1/4 cup kraut. Top with toasted bread slice.
Nutrition
- Serving Size: 1 Sandwich
- Calories: 507
- Sugar: 15.2 g
- Sodium: 996.2 mg
- Fat: 27.1 g
- Carbohydrates: 43.1 g
- Protein: 24.9 g
- Cholesterol: 313.9 mg