Ingredients
4 bacon strips4 hard-boiled large eggs, chopped2 tablespoons 4% cottage cheese1 tablespoon cream cheese, softened2 teaspoons sweet pickle juice1/2 teaspoon prepared mustard1/4 teaspoon onion powder1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon Worcestershire sauce4 slices whole wheat bread, toasted2 lettuce leaves2 slices tomato2 slices Swiss cheese (3/4 ounce each)
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
In a large bowl, combine the eggs, cottage cheese, cream cheese, pickle juice, mustard, onion powder, salt, pepper and Worcestershire sauce. On two slices of toast, layer the lettuce, tomato, cheese slices and bacon. Top with egg salad and remaining toast.
