Honey roasted turkey breast is already seasoned and sliced, so tonight calls for a warm open-faced sandwich that gets a crisp edge in the pan while you build a side salad. The sweetness of the meat pairs with mustard and fresh vegetables for a quick, balanced meal.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 16 g protein, 19 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat until the foam subsides. Mince 1 clove garlic into the pan and cook until fragrant, about 30 seconds.
2. Lay 2 thick slices of bread in the pan and toast until the undersides turn deep golden, about 2 minutes. Meanwhile, pile 6 ounces of the turkey breast on a plate.2 min
3. Flip the bread, divide the turkey between the two slices, and let it warm in the pan for 1 minute. Transfer the open-faced sandwiches to plates.
4. While the pan is still warm, toss 4 ounces of salad greens with a pinch of salt, pepper, and any pan drippings if they're not too oily, or dress simply with oil and pepper. Serve alongside the warm sandwiches.

Note Swap the bread for crackers or skip it to make a warm turkey and greens bowl. Leftovers keep three days covered; reheat the turkey gently in a skillet. Serve with mustard, a sharp cheese, or pickled vegetables on the side.