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Epicurious

Grilled Garden Sandwich

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Grilled Garden SandwichKraft Foods
Kraft Kitchen Tips

Serving Suggestion Serve with cut-up fresh fruit for a tasty and colorful meal. Special Extra Add fresh arugula leaves to the sandwich filling. Variation If you don't have a grill press, you can use a heavy weighted skillet to press down top of sandwich when grilling.

Ingredients

What You Need

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. balsamic vinegar
1 French bread baguette (8 oz.), split
4 KRAFT Big Slice Colby Jack Cheese Slices

Preparation

  1. Make It

    Step 1

    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.

    Step 2

    Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.

    Step 3

    Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.

    Step 4

    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.

Kraft Foods
TagsSandwichZucchiniSquashVegetableSummer SquashPortobello MushroomMushroomMainNut FreeEasyWeeknight MealsGrillingEpicurious
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