Sloppy joes are a weeknight classic when you need dinner fast, and these open-faced versions on hearty wheat buns stretch the sauce and let everyone build their own. The buns here are sturdy enough to hold a saucy filling without falling apart.

Serves 2. 20 minutes, 15 at the stove.

About 630 calories a serving, 47 g protein, 13 g carbohydrate, 44 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Dice 1 medium onion and add it to the pan with 1 minced garlic clove, cooking until soft, about 3 minutes, while you prepare the other ingredients.
2. Add 8 ounces ground beef to the pan, breaking it into small bits with a spoon and cooking until browned, about 5 minutes. Pour off excess fat if needed.5 min
3. Stir in 8 ounces canned tomato sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer gently for 5 minutes until the sauce thickens slightly, stirring once or twice.5 min
4. While the sauce simmers, split 4 hot dog buns and toast them cut-side up in a toaster oven at 400 degrees Fahrenheit [200 degrees Celsius] until lightly golden, about 3 minutes.3 min
5. Divide the buns between two plates and spoon the sloppy joe mixture onto each half, leaving some of the filling to fall between the buns.

Note Swap ground beef for ground turkey or chicken for a leaner version. Leftovers keep refrigerated in a covered container for three days; rewarm gently in a skillet with a splash of water. Serve with a simple green salad or coleslaw on the side to balance the richness.