Thin sliced smoked turkey is already cooked and ready to eat, so we warm it gently in butter with garlic, pile it on toasted bread, and call dinner done in fifteen minutes. The turkey stays tender this way and tastes far better warm than cold from the package.

Serves 2. 15 minutes, 12 at the stove.

About 360 calories a serving, 18 g protein, 33 g carbohydrate, 18 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic. Heat 2 tablespoons butter in a skillet over medium heat and add the garlic, stirring until fragrant, about 1 minute.
2. Add 6 ounces smoked turkey breast to the pan in one layer and warm for 2 to 3 minutes until steaming, turning once halfway through. The turkey is done when it reaches about 140°F [60°C] and is heated through.3 min
3. While the turkey warms, toast 4 slices of bread in a separate skillet or toaster until golden and crisp, about 3 minutes.3 min
4. Pile the warm turkey onto the toasted bread, season with a pinch of salt and pepper, and serve at once with greens or tomato on the side if you have them.

Note Swap the bread for rice or pasta if you prefer. Leftover turkey keeps in the fridge for three days and is good in scrambled eggs or a grain bowl. Serve with pickles, mustard, or a sharp vinaigrette to cut the salt in the meat.