Cold cuts make a fast dinner when they are piled thick between toasted bread with cool, sharp slaw. This shelf gives you a ready-spiced turkey that asks only for crunch and acidity to shine. Toast, pile, and eat.

Serves 2. 15 minutes, 10 at the stove.

About 480 calories a serving, 21 g protein, 68 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Make the slaw: shred or chop 2 cups of cabbage, slice 1/4 small onion thin, mince 1 clove garlic. Toss with 1 tablespoon oil, 1/4 teaspoon salt, and the 1/2 teaspoon cracked black pepper from the shelf. Let sit while you toast.
2. Toast 2 pieces of sturdy bread or split rolls cut side up under the broiler or in a dry pan over medium heat, turning once, until golden and crisp on both sides, about 4 minutes total. Spread 1/2 tablespoon butter on each piece.4 min
3. Layer 4 slices of the cracked pepper turkey on each piece of toast, piling it thick. Top each with half the slaw and any dressing clinging to it. Serve cold slaw against warm toast.

Note Swap the slaw for tomato and soft lettuce if you prefer. Leftovers do not keep well; eat this fresh. Serve with pickle spears or a cold pickle juice slaw on the side to stretch the meal.