Deli turkey gets dressed up with a quick pan sauce built from its own broth and butter, then layered on bread with a soft vegetable. This uses what you have and turns a shelf staple into dinner in minutes.

Serves 2. 15 minutes, 10 at the stove.

About 250 calories a serving, 14 g protein, 12 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the tomato into 4 thin rounds and set aside. Melt 1 tablespoon of the butter in a wide skillet over medium-low heat until it foams, then lay the 6 oz of turkey sliced breast in the pan and turn it gently after 1 minute to warm both sides.2 min
2. Pour 1/4 cup water into the pan around the turkey and stir gently to help release any browned bits, scraping the bottom with a wooden spoon until the liquid reduces by half, about 2 minutes. This becomes your pan sauce.2 min
3. Remove the pan from heat and stir in the remaining 1 tablespoon of butter until it melts into the sauce, then taste and adjust salt and pepper to your liking.
4. Toast or warm 2 thick slices of bread, then layer 2 tomato slices and half the warm turkey on each slice. Spoon the pan sauce over the turkey and tomato, then serve at once.

Note Swap the tomato for roasted red peppers from a jar if you have them, or omit it for a simpler open-faced sandwich. Keep any sauce in the refrigerator for up to two days and use it to dress rice or toast. Serve with a salad or pickles on the side to stretch the meal.