The shelf gives you a ready-made ham salad with mayo and sweet pickle already mixed in; you only need bread and heat to turn it into dinner. Toasted bread keeps the filling from sogging through, and a hot pan takes five minutes.

Serves 2. 10 minutes, 8 at the stove.

About 290 calories a serving, 7 g protein, 30 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 2 tablespoons butter in a large skillet over medium-high heat until it foams and smells nutty, about 2 minutes.
2. Spread half the ham salad, about 1/4 cup, on two slices of bread, leaving 1/4 inch clear at the edges, then set the remaining two slices on top.
3. Set both sandwiches in the pan and cook until the bread is golden and crisp on the bottom, about 2 minutes, then flip and cook the second side until it too is golden and the filling is warm, another 2 minutes.4 min
4. Slide onto plates, pinch salt and pepper over each, and serve hot.

Note Swap the bread for two halves of a roll or toasted English muffin if you like. Wrap leftovers in foil and reheat in a 350°F [175°C] oven for five minutes, or eat cold the next day. Serve with a cold drink and pickles on the side, or add tomato slices and lettuce if you have them.