Two open-faced sandwiches topped with melted Swiss, built for speed on a Wednesday night when the shelf runs light. The cheese crisps at the edges while the bread toasts underneath, giving you a warm, slouchy dinner in the time it takes to set the table.

Serves 2. 15 minutes, 5 at the stove.

About 570 calories a serving, 55 g protein, 16 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your broiler to high. Lay two slices of bread on a small sheet pan and lightly butter both sides, using one tablespoon of butter between them.
2. Broil the bread four inches from the heat until one side is golden, about two to three minutes. Pull the pan out and flip each slice.3 min
3. Lay two slices of ham on each piece of bread, then top each with two slices of Swiss cheese. Return to the broiler and cook until the cheese melts and the edges brown slightly, about two minutes.
4. Pull the pan out and sprinkle a pinch of salt and pepper on each sandwich. Serve warm while the cheese is still soft.2 min

Note Swap the ham for sliced tomato or roasted red peppers if you have them. Leftovers keep unwrapped in the fridge for one day; reheat gently under the broiler. Serve with a green salad or a sharp vinaigrette on the side to cut through the richness of the cheese.