A grownup open-faced cheese toast that leans on the smoke and pepper already in the cheese. The onion underneath turns sweet and soft while the bread toasts, so everything cooks together in one pan. Two thick sandwiches, ready in twenty minutes.

Serves 2. 20 minutes, 10 at the stove.

About 640 calories a serving, 26 g protein, 37 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thin and melt 2 tablespoons butter in a skillet over medium heat. Add the onion and a pinch of salt, then stir often until the onion softens and turns gold at the edges, about 8 minutes.8 min
2. Push the onion to the sides of the skillet and lay 4 slices of thick bread flat in the center. Toast each side over medium heat until light gold, about 2 minutes per side, while you finish the onion.2 min
3. Divide the caramelized onion between 2 toasts on their side of the skillet. Lay 3 oz (85 g) of the smoked pepper cheese over each pile of onion, then cover the skillet with a lid or foil and reduce heat to medium-low. The cheese will melt in 1 to 2 minutes; you will see it start to glisten.2 min

Note Swap the onion for sliced tomato if you need this faster, or roasted mushrooms if you have them. Leftovers keep two days in the fridge and reheat in a hot skillet. Serve with a simple salad of bitter greens and sharp vinaigrette, or a bowl of tomato soup.