Mexican Style Grilled Vegetable Sandwich

By á-4084

Grilled vegetable sandwich with a Mexican flair! You can grill extra veggies for dinner the night before to make it easy to prepare this sandwich for the next day!

Ingredients

• 1 large red bell pepper
• 2 tablespoons fresh lime juice
• 1 tablespoon minced fresh oregano
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon ground red pepper
• 1 (15 ounce) can unsalted black beans, rinsed and drained
• Cooking spray
• 1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
• 1 small red onion, cut into (1/4-inch-thick) slices
• 1 (12 ounce) ciabatta bread loaf, halved horizontally
• 1/4 teaspoon kosher salt
• 2 ounces reduced-fat pepper-Jack cheese, shredded, about 1/2 cup

Preparation

Step 1

Preheat broiler to high.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips. (Substitute jarred roasted red peppers as a time saver)

Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.

Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.

Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.