Sliced bread crisped in butter, topped with melted cheese and quick tomato, turns a bare shelf into supper for two. This is bread's best argument: golden, warm, honest work.

Serves 2. 15 minutes, 12 at the stove.

About 510 calories a serving, 20 g protein, 33 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a skillet over medium-high heat until it foams. Lay 4 slices of bread in the pan and cook until the undersides are golden brown, about 2 minutes, then flip and cook the other side until golden, about 1 minute more. Transfer to plates.
2. While the bread toasts, slice 1 tomato into thin rounds and salt and pepper them lightly. Top each toast with 1 ounce [30 grams] of cheddar cheese while the bread is still warm.
3. Arrange the tomato slices over the cheese on each toast and season with salt and pepper. Serve at once while the cheese is melting into the warm bread.

Note Swap in mozzarella or Swiss cheese, or use a drizzle of oil instead of butter. Leftovers do not keep well; eat fresh. Serve with a simple green salad or pickled vegetables on the side to round out the meal.