A quick sandwich that transforms packaged turkey roll and pretzel bread into something worth eating. The pickled onion adds brightness and a little salt to balance the bread's sweetness, while hot mustard and butter turn the whole thing into genuine dinner.

Serves 2. 15 minutes, 12 at the stove.

About 220 calories a serving, 12 g protein, 5 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice 1 small red onion thin, put it in a bowl, and pour 1/4 cup red wine vinegar and 1/2 teaspoon salt over it; let sit while you make the sandwiches.
2. Warm 2 tablespoons butter in a skillet over medium heat until foaming stops. Meanwhile, split the two pretzel rolls and lay them cut-side down in the pan; toast for two to three minutes until golden, turning once, then move to a plate.3 min
3. Spread hot mustard on the warm bread and layer the turkey roll on top, then top with a generous handful of the pickled onion and a pinch of pepper; serve two halves per person with the remaining onion on the side.

Note Swap the red onion for pickled vegetables or a sliced tomato if you have them. Leftover pickled onion keeps three days in the fridge and is good on eggs, cold chicken, or leftovers. Serve with a side salad or chips.