5-inch length of Italian bread, split lengthwise
2 tsp. olive oil
4 (1/8-inch-thick) slices (1 oz. total) part-skim Mozzarella cheese
4 thick slices tomato
1 anchovy fillet, drained and cut in half (optional)
1/2 tsp. dried oregano or 2 tsp. chopped fresh basil
Lemon wedge

Preheat broiler. Place bread on baking sheet, cut side up, and brush with olive oil. Place under broiler and toast until lightly browned. Arrange two overlapping slices each Mozzarella and tomato on each piece of bread. Top each with anchovy fillet and broil again until cheese is melted and bubbly. Sprinkle with herb and serve at once with lemon wedge. Serves 1.