Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Cottage cheese and roasted pepper toasties
Crisp toasties with cottage cheese, roasted pepper and basil.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the filling heats through in 4 to 5 minutes a side
- Photograph the finished toasties
- Time
- About 20 min
- estimated
- Serves
- 2
- see below
- Energy
- 355 kcal
- per serving
- Protein
- 24 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- roasted red peppers from a jar. Jarred peppers are packed in brine and can contain sulphites; check the label.
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
- mozzarella. Some mozzarella is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Drain the cottage cheese in a sieve and pat the peppers dry. Wet filling is what makes a toastie soggy, not the bread.
Divide the cottage cheese, peppers, mozzarella and basil between two slices of bread and top with the other two.
Brush the outsides with the oil.
Cook in a dry frying pan over medium-low heat for 4 to 5 minutes a side, pressing with a spatula, until crisp and golden and the filling is hot through.
The useful detail
Removing excess moisture is more important than adding extra cheese. A drained filling crisps; a wet one steams the bread from the inside whatever you put in it.
Make it work for you
One serving is One toastie, two slices. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cheddar instead of mozzarella
Sharper, and it browns instead of stretching.
Per serving: about 20 kcal more, about the same protein, about 3 g more fat.
Peppers you roast yourself
About 160 g raw, roasted and peeled. Sweeter, without brine, and the sodium becomes calculable.
Per serving: about the same energy, about the same protein, about the same fat.
Sourdough instead of wholemeal
Crisper crust, and it holds a wet filling better.
Per serving: about 15 kcal more, about 1 g less protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A toasted sandwich where most of the protein is cottage cheese rather than melted cheese, which keeps the fat down. Sodium is not calculated, because of the jarred peppers.
| Energy | 355 kcal |
|---|---|
| Protein | 24 g |
| Fat | 12 g |
| of which saturates | 4 g |
| Carbohydrate | 38 g |
| of which sugars | 9 g |
| Fibre | 5 g |
| Sodium | not calculated |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| cottage cheese | 200 g | FDC 172179Cheese, cottage, creamed, large or small curd | 196 kcal | 22.2 g |
| roasted red peppers from a jar | 120 g | FDC 2710799Red pepper, cooked, as ingredientCalculated as plain cooked red pepper, FoodData Central's closest record. Jarred peppers are packed in salted brine that the record does not include, so sodium is left uncalculated for any recipe that uses them rather than shown too low. | 40 kcal | 1.2 g |
| wholemeal bread | 140 g | FDC 172688Bread, whole-wheat, commercially prepared | 353 kcal | 17.4 g |
| mozzarella | 30 g | FDC 170847Cheese, mozzarella, part skim milk | 76 kcal | 7.3 g |
| fresh basil | 5 g | FDC 172232Basil, fresh | 1 kcal | 0.2 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 706 kcal | 48.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. sodium could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Best eaten straight from the pan.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Chicken Waldorf-style rye sandwiches
Chicken, apple and celery on rye with a yoghurt dressing.
About 15 min · 440 kcal · 38 g protein per serving