Grilled Garden Sandwich



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


Prep Time
25 min.
  1. Heat grill to medium heat.
  2. 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.
  3. Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
  4. Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
  5. 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.
  6. Special Extra: Add fresh arugula leaves to the sandwich filling.
  7. Variation: If you don't have a grill press, you can use a heavy weighted skillet to press down top of sandwich when grilling.