Italian Herb Grilled Vegetable Sandwich

Name: Italian Herb Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Italian,
Ingredients: 4 oz (1/2 package) cream cheese softened; 2 tbsps milk; 2 tsps McCormick® Basil Leaves; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Rosemary Leaves; 1 tsp McCormick® Thyme Leaves; 1/2 tsp McCormick® Sea Salt Grinder; 2 small zucchini 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

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

Servings: 6

Ingredients

4 ounces (1/2 package) cream cheese, softened
2 tablespoons milk
2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Whole Rosemary Leaves
1 teaspoon McCormick® Whole 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

INSTRUCTIONS

1 Mix cream cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
2 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.
3 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.

TIPS AND TRICKS

Skewer the onion slices with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information