Sliced turkey breast from the deli shelf meets quickly sautéed mushrooms and garlic on toasted bread, finished with melted butter and a hit of black pepper. The turkey is already seasoned, so this comes together in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 21 g protein, 36 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast four slices of bread in a 400°F [200°C] oven or toaster until golden, about 4 minutes, while you slice 8 ounces of mushrooms into thick pieces and mince 2 cloves of garlic.4 min
2. Melt 1 tablespoon of butter in a skillet over medium-high heat and add the mushrooms with a pinch of salt; cook until they release their liquid and begin to brown, about 5 minutes, stirring once halfway through.5 min
3. Push the mushrooms to the side, add the remaining 1 tablespoon of butter and the garlic to the empty space, and cook until fragrant, about 30 seconds, then stir everything together.1 min
4. Arrange the toasted bread on two plates and pile the mushroom mixture on each slice, then lay 3 ounces of turkey breast over the mushrooms and grind pepper over the top.

Note Swap the mushrooms for sautéed spinach or caramelized onions if you prefer. Leftovers keep refrigerated in a covered container for two days; reheat the mushrooms gently in the pan and assemble fresh. Serve with a simple green salad or pickled vegetables on the side.