With fresh veggies and melty cheese layered in a baguette, this summery sandwich is a grill's best friend.
What You Need
Original recipe yields 4 servings
1 head garlic
2 Tbsp. olive oil, divided
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. fresh thyme
1 small each zucchini and yellow squash, ends trimmed, then each cut into 3 lengthwise slices
1 red onion, cut into 1-inch-thick slices
2 portobello mushroom caps (4 inch), cut in half
2 Tbsp. HEINZ Balsamic Vinegar
1 French bread baguette (8 oz.), split
4 KRAFT Big Slice Colby Jack Cheese Slice s
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Let's Make It
Heat grill to medium heat.
Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.
Serve with cut-up fresh fruit for a tasty and colorful meal.
Add fresh arugula leaves to the sandwich filling.
If you don't have a grill press, you can use a heavy weighted skillet to press down top of sandwich when grilling.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.