Crispy Grilled Mexican-Style Veggie Sandwich

1 large red bell pepper
3 T. fresh lime juice
1 T. minced fresh oregano
1 T. olive oil
1 T. ground cumin
Black/red pepper
1 (15-oz.) can black beans, rinsed and drained
PAM
1 large zucchini, cut lengthwise into ¼” slices
1 medium red onion, cut into ¼” thick slices
1 (12-oz.) ciabatta bread loaf, halved horizontally
Kosher salt
½ c. shredded pepper-jack cheese

1. Preheat broiler to HIGH.
2. Cut bell pepper in half lengthwise, discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet, flatten with hand.
4. Broil 10 minutes or until blackened.
5. Wrap halves in foil and let stand 5 minutes. Peel. Cut into strips.
6. Place juice, oregano, oil, cumin, red/black pepper and beans in food processor. Pulse until you get a rough chop.
7. Heat a grill pan over high heat. Coat pan with PAM.
8. Arrange zucchini and onion slices on pan. Grill 5 minutes on each side.
9. Hollow out top and bottom halves of bread, leaving a 1” thick shell.
10. Spread black bean mixture over bottom half of bread, top with zucchini, onion and bell pepper.
11. Sprinkle with salt, black pepper and cheese.
12. Top with top half of bread.
13. Coat both sides of sandwich with PAM.
14. Place sandwich on grill pan and top with heavy skillet.
15. Grill 3-4 minutes per side or until cheese melts.
16. Remove from grill and cut into quarters and serve.