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

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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

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