Smoked deli turkey goes from counter to table in minutes with good bread and quick toppings. The broth in the slices seasons everything; you just add heat and acid. Serve warm with mustard and pickles for a weeknight dinner that tastes finished without fuss.

Serves 2. 15 minutes, 10 at the stove.

About 290 calories a serving, 15 g protein, 15 g carbohydrate, 18 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon oil and 1 tablespoon butter in a wide skillet over medium heat. While the pan warms, slice 6 oz smoked turkey breast into strips if it is not already sliced, and open your rolls.
2. Lay the turkey in the hot skillet and cook until the edges curl and the surface browns lightly, turning once, about 3 minutes total. Taste a piece and season with salt and pepper if needed.3 min
3. Toast the rolls cut side down in the same skillet until golden, about 2 minutes, while the turkey rests on a plate. Spread mustard on each roll, pile in the warm turkey, and top with tomato and lettuce.2 min

Note Swap the rolls for toasted bread, tortillas, or serve the warm turkey over rice. Leftover turkey keeps in the fridge for three days; reheat gently with a splash of water to plump the slices. Serve with a quick pickle, coleslaw, or roasted vegetables on the side.