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Open-faced turkey sandwich with greens

This shelf holds only a deli turkey sandwich loaf, so tonight is built on the bread itself. Toast thick slices and top them warm with the turkey, melted cheese, and greens to make an open-faced supper that feels like something more than a sandwich.

Serves 2. 15 minutes, 8 at the stove.

About 310 calories a serving, 16 g protein, 3 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 ounces sharp cheddar cheese
  • 4 ounces bag salad greens or arugula

From your shelf

  • 1 loaf deli turkey gobbler sandwich (Lunds & Byerlys)

Staples

  • 1 tablespoon butter
  • to taste salt
  • to taste pepper

  1. Heat your oven to 400°F (200°C). Slice 4 thick slices from the turkey loaf and lay them on a baking sheet, then brush both sides with 1 tablespoon melted butter.
  2. Toast the bread until the edges brown, about 8 minutes.
  3. Shred 4 ounces of cheddar cheese and scatter it evenly over the hot toast, then return to the oven for 2 minutes until it melts.
  4. Set the toasts on two plates and top each with a handful of salad greens, then season with salt and pepper to taste.

Note Swap the cheese for any melting cheese you have. Leftover greens keep for days in the fridge, and the toasted bread is best eaten warm. Serve with a simple vinaigrette on the side, or let the cheese be the sauce.

On the label

HEAVY GRAIN BREAD (WATER, UNBLEACHED BREAD FLOUR [WHEAT FLOUR MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE-MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHOLE WHEAT FLOUR, CRACKED WHEAT, SUNFLOWER SEEDS, HONEY, CANOLA OIL, LESS THAN 2% OF NONFAT MILK, WHEAT GLUTEN, SALT, MALT [MALTED BARLEY, WHEAT FLOUR, DEXTROSE], VINEGAR CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID, YEAST, ASCORBIC ACID, ENZYMES, RYE FLOUR), HERB ROASTED TURKEY BREAST (TURKEY BREAST [TURKEY BREAST, TURKEY BROTH, SALT SUGAR, SODIUM PHOSPHATE], CORN OIL [CORN OIL, CITRIC ACID], CHOPPED GARLIC [GARLIC, WATER OLIVE OIL, LESS THAN 1%: PHOSPHORIC ACID, SODIUM BENZOATE], BLACK PEPPER, THYME PARSLEY), SAGE DRESSING (BREAD [UNBLEACHED BREAD FLOUR, WATER, SALT, SUGAR, PALM OIL VINEGAR, CULTURED CORN SYRUP SOLIDS, CITRIC ACID, YEAST, WHEAT FLOUR, ASCORBIC ACID ENZYMES], YELLOW ONION, SALTED BUTTER [PASTEURIZED SWEET CREAM, SALT], CELERY, WATER CHICKEN BASE [CHICKEN, SALT, CHICKEN FAT, SUGAR, CHICKEN STOCK, WHEY, HYDROLYZED CORN PROTEIN, AUTOLYZED YEAST EXTRACT, NATURAL FLAVORS, MALTODEXTRIN, CHICKEN POWDER DISODIUM INOSINATE, DISODIUM GUANYLATE, TURMERIC, CHICKEN FLAVOR, NONFAT DRY MILK], POULTRY SEASONING [SPICES, SALT], KOSHER SALT [SALT, YELLOW PRUSSIATE OF SODA], RUBBED SAGE, WHITE PEPPER), GRILLED PARMESAN YAMS (YAMS, BLENDED OIL [CANOLA OIL, EXTRA VIRGIN OLIVE OIL], PARMESAN PEPPERCORN SEASONING [CRUSHED BLACK PEPPERCORNS, PARMESAN CHEESE {PASTEURIZED SKIM MILK, CHEESE CULTURE, SALT, ENZYMES}, NATURAL CHEESE FLAVOR, S

Lunds & Byerlys, prepared subs & sandwiches, serving 280 g, package 9 oz/255 g. Ingredients as printed on the label.

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