Italian Herb Grilled Vegetable Sandwich

main dishes

Italian Herb Grilled Vegetable Sandwich

Offer this sandwich of grilled vegetables, cream cheese and arugula as a meatless option at your next cookout or picnic.

15m
prep time
10m
Cook Time
346
Calories
14
Ingredients

View Recipe Only

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhone

Download Flavor Maker for Android

Ingredients

6

Servings

4 ounces (1/2 package) cream cheese, softened
2 tablespoons milk
2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Rosemary Leaves
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Sea Salt Grinder
2 small zucchini, cut lengthwise into 1/4-inch thick slices Substitutions available
- small yellow squash, cut lengthwise into 1/4-inch thick slices
2 portobello mushrooms, cut into 1/2-inch thick slices
1 medium red bell pepper, cut into 2-inch strips
1 small red onion, cut crosswise into 1/2-inch thick slices
1/3 cup olive oil
1 loaf ciabatta or other rustic Italian bread, split in half horizontally
1 cup arugula leaves, rinsed and drained

Key Products

McCormick® Basil Leaves

McCormick® Basil Leaves

McCormick® Garlic Powder

McCormick® Garlic Powder

McCormick® Rosemary Leaves

McCormick® Rosemary Leaves

McCormick® Thyme Leaves

McCormick® Thyme Leaves

McCormick® Sea Salt Grinder

McCormick® Sea Salt Grinder

Instructions

Mix cream cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Grill bread 30 seconds per side or until lightly toasted.
Spread cream cheese mixture evenly on each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwiches into 1 1/2-inch wide sections to serve.

Nutrition information (per Serving)

See All Nutrition Information

Reviews