A warm open-faced cheese toast that leans on what's in the fridge. Swiss cheese melts clean and mild, quick enough for a tired night. Serve alongside something sharp to cut through the richness.

Serves 2. 15 minutes, 10 at the stove.

About 490 calories a serving, 21 g protein, 34 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Slice 1 medium tomato into 8 thin slices and set aside. Lay 4 slices of bread on a baking sheet.
2. Spread 1 teaspoon of butter on each slice of bread. Top each with 2 slices of tomato, then lay 1 slice of swiss cheese on top of each. Scatter a pinch of salt and pepper over the cheese.
3. Bake until the cheese melts and the edges of the bread turn light gold, about 6 to 8 minutes. The cheese will bubble slightly at the edges when it is done.7 min

Note Swap the tomato for thin-sliced onion if you prefer. Leftovers keep in an airtight container for one day and reheat well under the broiler. Serve with a sharp vinegar slaw or pickled vegetables on the side to balance the richness.