A warm open-faced sandwich built on the one ingredient you have: mild, creamy provolone that melts into golden pockets over heat. Toast the bread, drape the cheese, and finish under the broiler to make it supple and warm.

Serves 2. 15 minutes, 10 at the stove.

About 430 calories a serving, 24 g protein, 17 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to high. Spread 1 tablespoon of butter over 2 slices of bread and lay them on a sheet pan, buttered side up.
2. Toast under the broiler until golden at the edges, about 2 minutes, then pull the pan out and lay 3 provolone slices over each slice of bread.2 min
3. Return to the broiler for 2 to 3 minutes until the cheese melts into soft pockets and the edges brown lightly. The cheese should be supple and warm but not charred.3 min
4. Slide onto plates, season with salt and pepper, and eat at once while the cheese is still giving.

Note Swap in any mild cheese you have; mozzarella or fontina work the same way. Leftovers do not keep well. Serve with a side salad or a bowl of tomato soup to stretch the meal.