Open-Faced Jerk Vegetable Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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