Grilled Garden Sandwich

Serving Size: 4
Prep Time:
Total Time:


  • 1 head garlic
  • 1 French bread baguette (8 oz.), split
  • 2 Tbsp balsamic vinegar
  • 2 portobello mushroom cap (4 inch), cut in half
  • 1 red onion, cut into 1-inch-thick slices
  • 1 yellow squash, ends trimmed, then each cut into 3 lengthwise slices
  • 1 small zucchini, ends trimmed, then each cut into 3 lengthwise slices
  • 1 Tbsp fresh thyme
  • 3 Tbsp KRAFT Real Mayo mayonnaise
  • 2 Tbsp olive oil, divided
  • 4 KRAFT Big Slice Colby Jack Cheese slices


  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.
  2. Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
  3. Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
  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 Kitchens 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.