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Main dishes

Garden Vegetable Grilled Sandwich

Garden Vegetable Grilled Sandwich recipe
photo by:kraft
Here's "garden variety"—in a good way! Tomatoes and zucchini make this grilled pepperjack cheese sandwich a must-try for vegetable lovers.
20 min
20 min
4 servings
Magazine Acquisition

What You Need

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

Make It

HEAT grill to medium heat.

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 reduced-fat 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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