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Home > Open-faced jerk vegetable sandwich
  

Open-faced jerk vegetable sandwich

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 0 Minutes
Total Time 10 Minutes
Difficulty Easy
Main Ingredient Zucchini; Onion; Bell Pepper; French Bread
Category Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine American; Caribbean
Cook Method Broiling; Saut�ing
Diet Low Calorie; Low Cholesterol; Heart Healthy; High Protein; Vegetarian

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 zucchini, diagonally cut into 1/8-inch-thick slices

  • 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 

  • Four 2-ounce slices French bread, diagonally cut

  • 3 ounces Muenster cheese, sliced into 1/8-inch-wide strips

  • 1 cup gourmet salad greens 

 

Directions

  • Combine the salt, thyme, cinnamon, allspice, black pepper, and red pepper in a large zip-top plastic bag. Place the zucchini, onion, and bell pepper into the bag, and add vinegar and 1/2 teaspoon of olive oil. Mix the vegetables in the bag to coat with the spices. Let the vegetable marinate for 30 minutes at room temperature or refrigerate overnight.

  • Just before cooking the vegetables, preheat the broiler.

  • Coat a large nonstick skillet with cooking spray, and add the remaining olive oil. Heat the oil over medium-high heat, then add the marinated vegetables. Saut� until the vegetables become soft and begin to brown, about 5 minutes. Remove the vegetables from the stove top, but keep them warm.

  • In a small bowl, mix the chutney and mayonnaise. Place the bread slices on a large baking sheet, and broil until lightly toasted, about 1 minute. Remove the bread from the broiler, and coat each slice with a tablespoon of chutney-mayonnaise mixture. Top the slices of bread with Muenster cheese, then place in the broiler until the cheese melts, about 1 minute.

  • Put one slice of toast on each of 4 plates and top with 1/4 cup of salad greens and 1/2 cup warm of vegetables.

 

Nutrition (per serving)

  • Calories: 316 cal

  • Total fat: 10g

  • Saturated fat: 5g

  • Monounsaturated fat: 3g

  • Polyunsaturated fat: <1g

  • Cholesterol: 21mg

  • Sodium: 761mg

  • Carbohydrate: 45g

  • Fiber: 4g

  • Protein: 11g