Two slices of wheat bread toast in the oven while turkey and cheese melt on top, turning a shelf sandwich into an open-faced dinner you eat with a fork. This takes the assembly work out of homemade, letting you focus on the heat and timing.

Serves 2. 15 minutes, 8 at the stove.

About 220 calories a serving, 14 g protein, 15 g carbohydrate, 12 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Place 2 slices of wheat bread on a small baking sheet and toast until the edges turn golden, about 4 minutes.4 min
2. Remove the bread from the oven and brush each slice lightly with 1/2 tablespoon of butter. Divide 4 ounces of turkey between the two slices, layering it evenly.
3. Tear 2 ounces of muenster into pieces and scatter it over the turkey on both slices. Return to the oven until the cheese melts and the edges of the bread crisp, about 3 minutes.3 min
4. Remove from the oven and season with a pinch of salt and pepper. The cheese should be bubbling at the edges and the bread should hold when you press it gently.

Note Swap muenster for cheddar or provolone if you like. Leftovers keep covered in the fridge for one day and reheat in a 350°F [175°C] oven for 5 minutes. Serve with a green salad and pickles on the side to balance the richness.