• 2 slices whole-grain bread, crusts removed (if desired)
• Canola cooking spray
• 1 garlic clove, halved lengthwise (optional)
• 1/4 tsp. dried oregano
• 1 slice reduced fat Swiss cheese, such as Jarlsberg Light
• 1/3 cup roasted vegetables, commercially prepared or leftovers

Coat the bread slices lightly with cooking spray on one side. Place the slices, sprayed side down, on a cutting board. Lightly rub top of bread with the cut side of the garlic. Sprinkle oregano over one slice, then top with the cheese, followed by the roasted vegetables.  Add the second slice of bread, sprayed side facing up.

Heat a hinged electric grill or, if cooking stove-top, a griddle or a skillet, preferably cast iron, over medium-high heat. Place the sandwich on the cooking surface so that the cheese is closest to the heat. If using an electric grill, close it. If grilling on top of the stove, use a small heavy skillet or pan to weigh down on top of the sandwich.

Grill the sandwich 1 to 1 1/2 minutes, or until the cheese has melted and the bread is well browned on the bottom. Carefully flip the sandwich and grill until brown on the second side, 30 seconds to 1 minute.

Using a serrated knife, cut the sandwich in half diagonally. Serve immediately.