Got bread? How about eggs, cheese, some ham, a green pepper and pantry staples such as tuna, capers and mayo? Supper is at hand — two suppers, in fact.

If you have been juggling work, family and holiday shopping, and you’re embarrassed that the pizza delivery man has become your new best friend, put together one of these sandwiches. It will take all of about 15 minutes.

With sandwiches, it’s a bit hard to designate exact numbers of servings. Big guys can eat more – sometimes way more – and young kids considerably less, so adjust according to your own family’s appetites.

Provencal Tuna Melts

Olive oil-packed tuna is one of the genuinely great things in life. It costs a bit more but it has moistness and flavor that water-packed tuna utterly lacks. To round out this meal, add a salad of halved grape tomatoes and some deli pasta salad. If people have strong feelings about olives, just leave them out.

Makes about 3 open-face sandwiches

One 5-ounce can olive oil-packed tuna, drained of most of its oil

2 tablespoons finely chopped red bell pepper

2 scallions, finely chopped

1 tablespoon lemon juice

1 teaspoon drained capers, coarsely chopped

Pinch of dried red pepper flakes

2 tablespoons coarsely chopped imported black olives, optional

2 to 3 tablespoons mayonnaise

3 large slices of good country bread, such as a round Tuscan loaf, about 6 inches wide

Olive oil for drizzling

Slices of soft cheese, such as Muenster or havarti (use as much as you like)

In a medium bowl, break up tuna into small chunks with a fork. Add bell pepper, scallions, lemon juice, capers, pepper flakes and optional olives. Stir to mix. Add mayonnaise and mix well to combine.

Preheat the broiler. Arrange bread on a baking sheet, drizzle lightly on one side with olive oil, and broil about 5 inches from the heating element, until lightly toasted. Remove from the oven, turn bread over and spread with tuna mixture. Top with cheese. Return to oven and broil, watching carefully to prevent burning, until cheese is melted and bubbly, 2 to 3 minutes. Cut in half to serve.

Western Egg Sandwiches

In Utah it’s called a Denver, but most people know this classic as a Western or a Western omelet. Add a green salad and potato chips to the plates to complete the meal, and some will like a squirt of ketchup on the sandwich.

Makes about 6 open-face sandwiches

1½ tablespoons butter

½ cup coarsely chopped onion

½ cup diced green bell pepper

½ cup diced smoked ham or Canadian bacon

4 eggs

¼ teaspoon salt

1/8 teaspoon cayenne pepper

¾ cup shredded cheddar cheese

6 slices good white or rye bread, lightly toasted and buttered

In a heavy 9-inch skillet, melt the butter. Add onion, bell pepper and ham and sauté over medium heat until vegetables are softened and ham is lightly browned, 7 to 8 minutes.

Whisk eggs in a bowl with salt and cayenne.

Stir in the cooked vegetable mixture. Do not wash the skillet. Pour egg mixture into the pan, stir, then tilt it to coat the bottom evenly.

Cook over medium heat, tilting pan and lifting edges to allow uncooked portion of the egg mixture to run underneath. After 3 to 5 minutes, when omelet is nearly set, sprinkle with the cheese.

Use a spatula to divide omelet in thirds in the pan and fold each portion over to enclose cheese. Place omelets on prepared toast, cover with second toast slices, cut in half, and serve.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Lobster!” (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at:

facebook.com/brookedojny