2 zucchinis, halved crosswise, cut into 1/4-inch thick slices
1 small fennel bulb, trimmed, halved lengthwise, cut into 1/4-thick slices
1 red onion, sliced
1 red bell pepper, cut into strips
8 tbsp. balsamic salad dressing
1-1/2 tsp. Mediterranean spiced sea salt, such as McCormick
8 slices reduced-fat Swiss cheese
1/4 cup light mayonnaise
8 (1/2"-thick slices) sourdough bread

Preheat oven to 400°F.

In a bowl, toss zucchini, fennel, onion, and pepper with 6 tablespoons dressing and 1 teaspoon salt. Arrange in layer on jellyroll pan. Roast until tender, 15-30 min. Cool 10 min. Preheat grill. In bowl, stir together mayonnaise and remaining 2 tbsp dressing and 1/2 teaspoon salt. Coat 1 side of each bread slice with cooking spray, turn over. Evenly spread mayonnaise mix over uncoated side of bread, top each with 1 slice cheese.

Dividing evenly, arrange veggies over 4 bread slices, top with remaining bread, cheese side down. Grill until golden and cheese is melted, 6-8 minutes. Cut in half, serve.

Submitted by: Sherry Monfils