Best Grilled Garden Sandwich Recipes

GRILLED GARDEN SANDWICH

Grilled Garden Sandwich image

Number Of Ingredients 11

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

Steps:

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.

GARDEN VEGETABLE GRILLED SANDWICH

Garden Vegetable Grilled Sandwich image

Sliced zucchini and tomatoes make this grilled spicy cheese sandwich a must-try for vegetable lovers.

Provided by My Food and Family

Categories Meal Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 5 g, Protein 9 g

GRILLED GARDEN SANDWICH

Grilled Garden Sandwich image

With fresh veggies and melty cheese layered in a baguette, this summery sandwich is a grill's best friend.

Provided by My Food and Family

Categories Meal Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 3 g, Protein 14 g