A knife-and-board dinner that turns shelf meat into a proper meal. Layer cold ham and smoked turkey on toasted sub rolls with pickled onion, lettuce, and a sharp vinaigrette so it tastes like something you built, not something you assembled.

Serves 2. 15 minutes, 12 at the stove.

About 400 calories a serving, 23 g protein, 26 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Thinly slice one-quarter of a large onion and toss it in a small bowl with 2 tablespoons vinegar, a pinch of salt, and 1 tablespoon water. Set it aside while you work.
2. Toast the sub rolls if they came untoasted, or halve them and use them as they are. Lay 2 oz of ham and 2 oz of smoked turkey on each roll, overlapping the slices. Top with a handful of lettuce and tomato slices.
3. Drain the pickled onion (discard most of the liquid) and scatter it over the meat. Whisk 2 tablespoons oil with the remaining pickling liquid, a grind of pepper, and taste for salt. Drizzle this vinaigrette over each sandwich and serve.

Note Swap the turkey for roast beef if your shelf held it instead. These subs keep wrapped in the fridge for two hours but are best eaten right away. Serve with a pickle spear, potato chips, or a cold beer.