This shelf holds one thing, so we lean into it both ways. Toasted cinnamon-sugar bread becomes croutons for a hearty salad, then the bread gets sliced and rubbed with oil for crisping alongside. The seeds and grains in every crumb make it substantial enough to carry dinner.

Serves 2. 25 minutes, 15 at the stove.

About 250 calories a serving, 2 g protein, 10 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Slice the roll in half lengthwise, then cut 2 cups of bread into 1-inch cubes for croutons. Toss the cubes with 1 tablespoon of oil, salt to taste, and spread on a sheet pan. Bake until golden and crisp, about 10 minutes.10 min
2. While the croutons bake, brush the halved roll cut-side with 1 tablespoon of oil and place cut-side up on another sheet pan. Mince 1 clove of garlic and scatter over the oiled surface.
3. When the croutons are done, transfer them to a bowl. Put the brushed roll halves in the oven and bake until the cut edges brown and the surface crisps, about 8 minutes.8 min
4. Toss the warm croutons with 4 ounces of mixed greens, 1 diced tomato, 1 tablespoon of oil, salt, and pepper. Divide between two bowls and top each with one roasted bread half.

Note Swap the greens for thinly sliced cabbage or celery if preferred. Croutons keep in an airtight container for two days; refresh in a 300°F [150°C] oven for five minutes. Serve with a vinaigrette on the side or drizzle aged balsamic over the salad.