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Garden Vegetable Grill Sandwich

Prep Time:
10 min

Total Time:
22 min

Makes:
4 servings

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 1/3 Less Fat Cream Cheese with Garden Vegetables

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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