Open-Faced Jerk Vegetable Sandwiches

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

1. 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.
2. 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.
3. Preheat broiler.
4. 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.