Smoked turkey breast is already cooked and seasoned, so you build dinner around it in minutes: warm slices layered on toasted bread with wilted spinach and a simple pan sauce. The shelf does the work tonight.

Serves 2. 15 minutes, 12 at the stove.

About 410 calories a serving, 24 g protein, 35 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden and set on two plates. While the bread toasts, melt 2 tablespoons of butter in a large skillet over medium heat and add 2 minced cloves of garlic; cook for one minute until fragrant.3 min
2. Add 4 ounces of fresh spinach to the pan in batches, stirring until wilted, about two minutes total. Season with salt and pepper to taste, then push to the sides of the pan.2 min
3. Arrange the 8 ounces of smoked turkey slices in the center of the pan and warm through, about one minute, stirring gently. The butter and garlic will coat everything.1 min
4. Divide the spinach and turkey between the two slices of toasted bread, spooning any pan juices over the top. Serve at once.

Note Swap fresh spinach for any tender greens or use a handful of arugula if you prefer peppery. Leftovers keep refrigerated for two days and are good cold or briefly warmed in a pan. Serve with a simple salad or roasted vegetables on the side to stretch the plate.