Sliced smoked turkey, warm and dressed with mustard and pickled onions, stacked on toasted bread with greens. This shelf's star needs nothing more than a good platform, some bite, and a side to make dinner. Ten minutes flat.

Serves 2. 12 minutes, 8 at the stove.

About 410 calories a serving, 18 g protein, 37 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the onion thin and toss with 2 tablespoons vinegar, 1 pinch salt, and 1 pinch pepper; let it sit.
2. Toast 4 slices of bread until the edges brown. While they toast, lay out 6 ounces of the turkey breast and warm it in a skillet over medium heat with 2 tablespoons oil, just until it softens and starts to curl at the edges, about two minutes.3 min
3. Lay 2 slices of toast on each plate, drape the warm turkey across, top with the pickled onion and its liquid, and serve.

Note Swap the onion for thinly sliced cucumber or radish if you prefer it mild. Leftovers keep three days, cold or rewarmed. Serve with a side salad, some roasted potatoes, or a bowl of greens dressed in lemon.