Dill pickles become the protein and crunch in an open-faced sandwich, baked until the cheese melts. This shelf gives us the main event and a clear way to stretch a weeknight supper.

Serves 2. 15 minutes, 10 at the stove.

About 610 calories a serving, 28 g protein, 31 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 jar Heinz hamburger dill pickles, 2 tablespoons butter, pinch salt, pinch pepper, 4 slices sliced bread, 4 ounces sharp cheddar or Swiss cheese.

1. Heat your oven to 425°F [220°C]. Slice 6 to 8 large dill pickles into halves lengthwise.
2. Butter 4 slices of bread lightly on one side and arrange them on a baking sheet, buttered side up. Arrange 3 to 4 pickle halves on each slice, then tear 2 ounces of cheese and scatter it over the pickles on each sandwich.
3. Bake until the cheese melts and the bread toasts at the edges, about 6 to 8 minutes. Season lightly with salt and pepper to taste.7 min

Cook mode

Note Swap the cheese for a dollop of sour cream or mayonnaise if you prefer it cold. Eat leftovers the same day or they soften. Serve with a simple green salad or tomato soup to balance the salt and vinegar.