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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.