In hot oil I sauteed:
two handfulls of trimmed green beans
2 sliced zucchini
6 cloves, chopped garlic
1/4 button mushrooms, sliced

until they had scorched a little and were tender.

For the sandwich:
In a pannini press:
Whole grain bread
fig chutney
spinach
havarti

until melted and golden.

As a side, I sliced some fresh tomatoes from the garden and salted them.