Panzanella gets a protein upgrade with the prosciutto and provolone already built into this shelf sandwich. Tear, toast, and dress for a warm salad that costs nothing extra and takes twenty minutes flat.

Serves 2. 20 minutes, 20 at the stove.

About 50 calories a serving, 3 g protein, 2 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear the sandwich into bite-sized pieces and spread them on a sheet pan. Toast in a 400°F [200°C] oven until the bread is crisp and the edges of the cheese just start to color, about 8 minutes.8 min
2. While the bread toasts, make the dressing: mince 1 garlic clove and whisk it with 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and a pinch each of salt and pepper.
3. Tip the warm toasted sandwich pieces into a bowl, pour the dressing over them, and toss to coat. Let sit for 2 minutes so the bread softens slightly, then taste and adjust the salt and pepper. Divide between two plates and serve warm.

Note The warm bread will soften as it sits in the dressing; if you prefer it crispier, serve immediately. Leftovers keep for one day in an airtight container at room temperature but are best eaten warm or at room temperature the same day. Serve with a green salad on the side or add a handful of tomatoes and fresh basil if you have them.