One tired dinner that turns yesterday's half into tonight's supper by loosening it with butter and heat, then broiling it until the edges crisp. The bread holds together just enough to call it dinner.

Serves 2. 12 minutes, 5 at the stove.

About 140 calories a serving, 1 g protein, 7 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the broiler. Split the sandwich half lengthwise or into two rough pieces if it holds together, and set them on a small baking sheet or toaster oven tray, filling-side up.
2. Dot each piece with 1 tablespoon butter, pulling the filling and bread gently apart as you work the butter in; season with salt and pepper. The butter will loosen what's there and help it melt through.
3. Broil 4 to 6 inches [10 to 15 cm] from the heat until the bread is toasted at the edges and the filling warms through, about 5 to 7 minutes; watch it the whole time. The edges should brown and crisp while the butter bubbles at the filling.6 min
4. Slide onto plates and eat while the bread is still warm and the butter still soft.

Note Swap the broiler for a toaster oven or even a hot skillet if your broiler is unreliable; just keep the heat medium-high and watch for browning. Leftovers don't really keep. Serve with a green salad or hot sauce on the side if you have either.

A tired cook's pivot: that sandwich half from yesterday gets crisped in a hot pan and finished with a quick pan sauce. It's dinner with minimal fuss and no waste.

Serves 2. 15 minutes, 12 at the stove.

About 140 calories a serving, 1 g protein, 7 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Unwrap the sandwich half and cut it in half to make two pieces. Heat 1 tablespoon of butter in a skillet over medium-high heat until it foams, then lay the sandwich pieces cut-side down in the pan. Cook without moving them until the surface is golden and crisp, about three minutes; the cut side is done when it resists the spatula.3 min
2. Flip the sandwich pieces and cook the other side for two minutes to warm through. Transfer to two plates and tent with foil to keep warm.2 min
3. Add the remaining 1 tablespoon of butter to the pan. When it foams, add a pinch of salt and pepper. Tilt the pan and baste the sandwiches with the browned butter until it pools on the plate, about one minute; stop when the butter smells toasted and nutty.1 min

Note Swap this method for a broiler finish if you prefer: set the oven to broil, toast the sandwich under high heat for two minutes, then brush with melted butter mixed with a pinch of salt and pepper. Leftovers keep in the fridge for one day and reheat in a low oven. Serve with a simple green salad or pickled vegetables on the side to cut the richness.

Turn those two sandwich halves into one warm, crispy dinner for two by toasting them together with butter and cheese. It's the quickest way to make something hot from what's on hand.

Serves 2. 8 minutes, 8 at the stove.

About 260 calories a serving, 7 g protein, 15 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat a skillet over medium heat and add 1 tablespoon butter.2 min
2. Unwrap the two sandwich halves and place them in the skillet cut-side up; lay one cheese slice on each half.
3. Cook until the bottoms are golden and crisp, about 3 minutes, then flip each sandwich half cheese-side down into the pan.3 min
4. Add the remaining 1 tablespoon butter to the pan and toast until the second sides are golden and the cheese is melted, about 2 minutes.2 min
5. Transfer to a plate and serve warm.

Note Swap the cheese for whatever you have. Eat within a day. Serve with a side of tomato soup or a simple salad if you have greens.