Why make plain ol' cheese sandwiches when you could make these—stuffed with grilled mushrooms and zucchini, arugula and three kinds of cheese?
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 grain dinner roll s, split
1/4 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup arugula
1 tomato, cut into 4 slices
4 slices each Colby Jack and Mild Cheddar from KRAFT Colby Jack and Mild Cheddar Combo Pack Cheese Slices
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Let's Make It
Heat grill to medium heat.
Grill vegetables 5 to 7 min. or until onions are 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 arugula, grilled vegetables, tomatoes and cheese.
Plan your menu around this veggie grilled cheese sandwich and round out the meal by adding a serving of your favorite fresh fruit.
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 a grill pan then grill as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 24g
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.