Open-Faced Jerk Vegetable Sandwiches

Ingredients

• 0.1 teaspoon pepper black
• 8 ounce diagonally bread french cut
• 0.1 teaspoon thyme leaves dried
• 0.1 teaspoon ground allspice 
• 0.1 teaspoon ground cinnamon 
• 0.1 teaspoon ground pepper red
• 1 teaspoon mayonnaise light
• 3 tablespoons mango chutney 
• 3 ounces muenster cheese thinly sliced cut into 1/8-inch-wide strips
• 1 teaspoon olive oil divided
• 0.5 medium onion cut into 1/8-inch-thick slices
• 1 large bell pepper red cut into 1/4-inch-thick slices
• 1 cup gourmet salad greens 
• 0.1 teaspoon salt 
• 1 teaspoon citrus champagne vinegar 
• 1.5 cups diagonally cut zucchini ()

Equipment

• frying pan
• baking sheet
• broiler
• ziploc bags

Directions

1. Combine first 6 ingredients in a large zip-top plastic bag.
2. Add zucchini, onion, bell pepper, 1 teaspoon vinegar, and 1/2 teaspoon olive oil; seal and shake well to coat.
3. Let stand 30 minutes, or refrigerate overnight.
4. Heat remaining 1/2 teaspoon olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add vegetable mixture, and saut for 5 minutes or until vegetables are tender and begin to brown.
6. Remove from heat, and keep warm.
7. Preheat broiler.
8. Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 minute or until lightly toasted on each side; remove from heat.
9. Spread each slice with about 1 tablespoon chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts.
10. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.