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Prep Time: 6 Minutes Cook Time: 12 Minutes |
Ready In: 18 Minutes Servings: 2 |
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These open face sandwiches will be a hit with the whole family! Ingredients:
2 slices of cracked whole wheat bread |
mayonnaise, for spreading |
2 tablespoons olive oil |
1 cup sliced mushrooms |
1/2 cup coarsely shredded zucchini |
1/2 cup onion finely sliced onion |
1 clove garlic, minced |
salt & freshly ground black pepper |
1/4 cup finely shredded monterey jack cheese |
1/4 cup finely shredded cheddar cheese |
4 slices tomatoes, 1/2 inch-thick |
1 dash fresh ground pepper |
finely shredded lettuce or fresh bean sprout, as desired |
Directions:
1. Preheat the broiler.
2. Arrange the bread slices in a single layer on a baking sheet.
3. Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
4. (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
5. To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
6. Cook, stirring occasionally, until tender, about 5 minutes.
7. Remove from the heat; stir in the salt and pepper.
8. Taste and adjust the seasoning.
9. Combine the cheeses in a small bowl.
10. Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
11. Place the sandwiches on the baking sheet.
12. Broil for about 2 minutes, or until the cheese is melted.
13. Enjoy!
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