Open-Faced Jerk Vegetable Sandwiches

Open-Faced Jerk Vegetable Sandwiches Recipe
Photo: Lee Harrelson; Styling: Leigh Ann Ross
The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you sauté the vegetables, and you'll save even more time.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 29 %
Fat 10.1 g
Satfat 4.7 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 11.4 g
Carbohydrate 45.4 g
Fiber 3.8 g
Cholesterol 21 mg
Iron 2.3 mg
Sodium 761 mg
Calcium 221 mg

Ingredients

1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1 1/2 cups (1/8-inch-thick) diagonally cut zucchini
1/2 medium onion, cut into 1/8-inch-thick slices
1 large red bell pepper, cut into 1/4-inch-thick slices
1 teaspoon white wine vinegar
1 teaspoon olive oil, divided
Cooking spray
3 tablespoons mango chutney
1 teaspoon light mayonnaise
4 (2-ounce) slices diagonally cut French bread
3 ounces thinly sliced Muenster cheese, cut into 1/8-inch-wide strips
1 cup gourmet salad greens

Preparation

Combine first 6 ingredients in a large zip-top plastic bag. Add zucchini, onion, bell pepper, 1 teaspoon vinegar, and 1/2 teaspoon olive oil; seal and shake well to coat. Let stand 30 minutes, or refrigerate overnight.

Heat remaining 1/2 teaspoon olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add vegetable mixture, and sauté for 5 minutes or until vegetables are tender and begin to brown. Remove from heat, and keep warm.

Preheat broiler.

Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 minute or until lightly toasted on each side; remove from heat. Spread each slice with about 1 tablespoon chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.

Note:

Kathryn Conrad,

March 2007
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