Sliced zucchini and tomatoes make this grilled spicy cheese sandwich a must-try for vegetable lovers.
What You Need
Original recipe yields 4 servings
2 slices red onion (1/4 inch thick)
2 portobello mushroom caps (4 inch)
4 slices zucchini (1/2 inch thick)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 whole wheat sandwich roll s
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 4g
* 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.