Open-Faced Jerk Vegetable Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 29%
  • Fat: 10.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.4g
  • Carbohydrate: 45.4g
  • Fiber: 3.8g
  • Cholesterol: 21mg
  • Iron: 2.3mg
  • Sodium: 761mg
  • Calcium: 221mg

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.
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