Grilled Vegetable Sandwich Recipe

Name: Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-1/4 cups red onions, sliced; 6-1/4 cups zucchini, sliced; 1-1/2 qt. Canned sweet roasted red peppers, drained; 3 cups olive oil; 5-1/2 tsp. salt; 5-1/2 tsp. black pepper; 50 slices sourdough bread slices; 1-1/2 cups KRAFT MAYO Real Mayonnaise; 50 slices KRAFT Pasteurized Process Swiss Cheese Slice; 25 slices tomatoes, sliced

Servings: persons

6-1/4 cups red onions, sliced
6-1/4 cups zucchini, sliced
1-1/2 qt. Canned sweet roasted red peppers, drained
3 cups olive oil
5-1/2 tsp. salt
5-1/2 tsp. black pepper
50 slices sourdough bread slices
1-1/2 cups KRAFT MAYO Real Mayonnaise
50 slices KRAFT Pasteurized Process Swiss Cheese Slice
25 slices tomatoes, sliced

1
Brush onions, zucchini and red peppers with oil.
2
Grill 6 to 7 minutes or until tender, turning occasionally.
3
Season with salt and black pepper.
4
For each serving: Spread 1 side of each of 2 bread slices with 1/2 Tbsp.
5
mayo.
6
Cover 1 of the bread slices with 1 process cheese slice, 1/4 cup grilled vegetables, second process cheese slice and 1 tomato slice, top with additional 1/4 cup grilled vegetables and remaining bread slice.

3434

kcal

Calories

323

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6-1/4 cups red onions, sliced, 6-1/4 cups zucchini, sliced, 1-1/2 qt. Canned sweet roasted red peppers, drained, 3 cups olive oil, and more.

Yes, Grilled Vegetable Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Sandwich

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