These open-faced sandwiches will make a hit with the whole family. They require a knife and a fork for gracious eating.

For the bread

2 slices of cracked wheat bread
Mayonnaise for spreading

For the topping

1 tablespoon olive oil
1 cup sliced mushrooms
½ cup coarsely shredded zucchini
½ cup onion finely sliced onion
1 clove garlic, minced
Salt and freshly ground pepper to taste
¼ cup finely shredded Monterey jack cheese
¼ cup finely shredded Cheddar cheese
Four ½-inch-thick tomato slices
Dash of freshly ground pepper
Finely shredded lettuce or fresh bean sprouts, as desired (see Tip)

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 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.