A warm open-faced sandwich built on toasted bread with smoked turkey, melted cheese, and pickled onions. This shelf's turkey is ready to eat, so you're just assembling and warming; dinner is thirty minutes away.

Serves 2. 30 minutes, 20 at the stove.

About 540 calories a serving, 26 g protein, 34 g carbohydrate, 33 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Place 1 tablespoon oil in a small saucepan over medium heat. Slice 1/4 onion thin and cook in the oil with a pinch of salt until soft, about 3 minutes, stirring once. Add 2 tablespoons water and 1 tablespoon vinegar, simmer 5 minutes until the onion turns translucent and the liquid is mostly absorbed.8 min
2. While the onions cook, toast 4 slices sourdough bread in a toaster oven at 400°F [200°C] for 3 minutes until dry and golden.3 min
3. Mince 2 cloves garlic. Melt 2 tablespoons butter in a large skillet over medium heat, add the garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook 30 seconds until fragrant. Add 8 ounces sliced smoked turkey and 2 tablespoons water, toss gently to warm the turkey through, about 2 minutes.2 min
4. Place 2 slices warm toast on each plate. Divide the warm turkey between the toasts and top each with 1 slice cheddar cheese. Spoon the warm garlic butter from the skillet over the cheese and turkey.
5. Top each sandwich with a spoonful of the pickled onions and any remaining vinegar from the pan.

Note Swap the cheddar for Swiss or provolone. Leftovers keep refrigerated three days; warm gently in a low oven. Serve with a simple greens salad dressed with lemon, or a cold slaw to balance the warm, salty sandwich.