Served as main course. Vegetarian dish. Speciality: Occasion - Brunch. It is Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs diet.

For the bread

2 slices of cracked whole-wheat Bread

Mayonnaise, for spreading

For the topping

2 Tablespoons Olive Oil

1 cup sliced Mushrooms

1/2 cup coarsely shredded Zucchini

1/2 cup onion finely sliced Onions

1 Clove Garlic, minced

Salt and 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 Sprouts, as desired

Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet. Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted. (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise. To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat; stir in the salt and pepper. Taste and adjust the seasoning. Combine the cheeses in a small bowl. 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. Place the sandwiches on the baking sheet. Broil for about 2 minutes, or until the cheese is melted.

Preparation time: 6 minutes

Cooking time: 18 minutes

Serves: 2

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