A warm sandwich that turns one package of good deli turkey into dinner for two. Toast the bread, make a quick butter and stock pan sauce, layer the turkey with a leafy green, and you have a meal on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 460 calories a serving, 32 g protein, 32 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of multigrain bread in a toaster or oven until golden on both sides, about 3 minutes.3 min
2. While the bread toasts, melt 2 tablespoons of butter in a small skillet over medium-high heat and mince 1 garlic clove into the pan. Cook until fragrant, about 30 seconds, then pour in 1/2 cup stock and bring to a simmer, stirring often.2 min
3. Simmer the sauce for about 3 minutes until it reduces slightly, then taste and add salt and pepper as needed. The sauce is done when it coats the back of a spoon lightly.3 min
4. Place the 4 toasted bread slices on two plates and lay about 1.5 ounces of sliced turkey on each piece. Top each with a small handful of arugula or spinach.
5. Pour the warm pan sauce evenly over all four open-faced sandwiches and serve right away while the toast is still warm.

Note Swap the greens for tomato slices or roasted peppers if you prefer. Leftovers keep two days in an airtight container but are best eaten the same day. Serve with a simple salad or roasted vegetables on the side to stretch the meal.