Toast the ready-made sandwich to warm it through, then disassemble and build it open-faced with sautéed greens to turn a quick lunch component into a proper dinner. The turkey and havarti give you the protein and cheese; a moment in the pan with garlic upgrades everything.

Serves 2. 15 minutes, 10 at the stove.

About 230 calories a serving, 13 g protein, 3 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the sandwich in half lengthwise to create two open-faced pieces and set on a sheet pan cut side up. Toast at 400°F [200°C] for 4 minutes until the bread is warm and the havarti just begins to soften.4 min
2. While the sandwich toasts, warm 2 tablespoons of oil in a skillet over medium heat. Mince 2 garlic cloves and add them to the oil, stirring constantly until fragrant, about one minute.
3. Add 4 ounces of fresh spinach or greens to the skillet with a pinch each of salt and pepper. Toss until the greens wilt, about 2 to 3 minutes, stirring often.3 min
4. Remove the toasted sandwich from the oven and top each half with a portion of the warm greens. Serve immediately while warm.

Note Swap the greens for any tender vegetable you have: arugula, kale, or thinly sliced zucchini all work. Leftovers keep, covered, for one day in the fridge; reheat gently in a low oven. Serve with a glass of cider or a sharp vinegar-dressed salad.