A supper so quick and direct it barely counts as cooking, but the smoked provolone carries all the work here. The cheese lives best on warm bread with something sharp to cut it, and tonight that means vinegar and onion alongside. Done in the time it takes the toaster oven to heat.

Serves 2. 12 minutes, 4 at the stove.

About 430 calories a serving, 20 g protein, 36 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the toaster oven to 400°F [200°C]. Slice 4 thick slices of bread and lay them on the rack. Toast until just beginning to color at the edges, about 3 minutes, while you peel 1 small red onion and slice it thin.3 min
2. Butter each warm slice with 1 teaspoon of butter on one side. Lay 2 slices of smoked provolone on each piece of toast and return to the oven until the cheese is soft and starting to pool, about 2 minutes.2 min
3. Slide onto plates and scatter the red onion over the cheese. Pinch of salt and pepper over all. Pour a thin line of red wine vinegar over the onion and cheese if you have it, or use cider vinegar.

Note If red onion is not available, use a thin shaving of any onion or a pinch of fleur de sel in its place. The toast holds in a warm box for ten minutes. Serve with a cold beer or a green salad dressed with the same vinegar you used for the cheese.