The times when you are most grateful for store-cupboard standbys are when you get home at 9 p.m. after a few drinks.
My local Turkish supermarket stocks Turkish brands of grilled vegetables, such as aubergines and courgettes, in sunflower oil. I also had some leftover chicken, from the spatchcocked recipe. I spread each of two slices of bread with a tsp of harissa and a tsp of mayonnaise on top, making a kind of rouille. I scattered over the chicken, and then slices of grilled aubergine. Two open sandwiches. They hit the spot.