|2 slices ||bread, toasted
We generally use sourdough, liight if available. It's really good
with fresh-baked bread, especially gourmet types, but make sure the
ingredients are not "sweet." Before we got fat-conscious, we really liked
to use pepper-parmesan bread from a local bakery.
|1 wedge ||Laughing Cow Cheese
This is the spreadable processed, swiss cheese, in little wedges.
We like the light better than the regular. We've tried other brands,
but they're just not right. You can find it in the specialty cheese
section (near the deli) at some grocery stores and sometimes at Super
|1/2 cup ||cottage cheese, small curd
I really like Breakstone's or Knudsen's cottage cheese. It's honestly the best
I've ever tasted, and it's not at all runny or watery. I generally get
the fat-free, which tastes great. If I'm using another brand, I get
4% or low-fat.
This "breakfast sandwich" is what my husband and I eat nearly every day for breakfast.
(except when he makes pancakes from scratch on occasional Sundays).
We even make sure our families have the proper ingredients on hand when
This tradition started when I was in Germany in 1993. Those continental
breakfasts often came with that really hard on the outside bread (breakfast
bricks, I called them), and little processed cheese wedges, in various
flavors. I loved that stuff, so when I got home, I attempted to duplicate
this breaksfast. The only cheese I could find in the U.S. that came close
to the flavor of those German wedges is Laughing Cow Cheese. I started out
spreading it on toasted bagels, and it eventually evolved into the