A hoagie becomes dinner when you split, butter, and broil it with garlic until golden, then top with warm tomato sauce. The shelf does the heavy lifting tonight, so you only need to dip into what you have at home and finish it under the broiler.

Serves 2. 12 minutes, 8 at the stove.

About 310 calories a serving, 9 g protein, 42 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your broiler on high. Split the hoagie sandwich lengthwise and place both halves cut-side up on a baking sheet. Melt 2 tablespoons butter in a small pan over medium heat, then stir in 2 minced garlic cloves, a pinch of salt, and a pinch of pepper until fragrant, about 1 minute.
2. Brush the garlic butter over the cut surfaces of both hoagie halves, then slide the baking sheet under the broiler. Toast until the cut surface is golden and the bread is warm, about 3 to 4 minutes; watch it so it does not burn.4 min
3. While the bread toasts, warm the canned crushed tomatoes in a small pot over medium heat, stirring often, until steaming, about 3 minutes.3 min
4. When the hoagies are done, cut each half in half crosswise, arrange on two plates, and spoon the warm tomato sauce over the top. Serve hot.

Note Swap the canned tomatoes for jarred marinara or pesto if you have it. Leftover tomato sauce keeps refrigerated for up to three days. Serve with a simple green salad or steamed vegetables on the side, or stretch by adding a handful of grated cheese and fresh basil if you have them.