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Main dishes

Garden Vegetable Grill Sandwich

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Garden Vegetable Grill Sandwich recipe
photo by:
kraft
time
prep:
10 min
total:
22 min
servings
total:
4 servings
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What You Need

2
slices red onion (1/4 inch thick)
2
 portobello mushroom caps (4-inch diameter)
4
slices zucchini (1/2 inch thick)
1/4
cup KRAFT Balsamic Vinaigrette Dressing
4
 whole wheat rolls, split
1/4
cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1
 tomato, cut into 4 slices
4
 KRAFT 2% Milk Pepperjack Singles

Make It

HEAT grill to medium. Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.

REMOVE vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings. Spread rolls with cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.

Kraft Kitchens Tips

Special Extra
Add fresh arugula leaves to sandwich filling.
How to Grill Onions
Thread onion slices onto 2 skewers before grilling to prevent the slices from separating into rings when grilling.
Use a Grill Pan
Instead of cooking the sliced vegetables directly on the grill grate, spread them onto your grill pan then grill as directed.
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