Grilled Cheese-Veggie Sandwich

Grilled Cheese-Veggie Sandwich
24 servings


Ingredients Weights Measures
Sliced multi-grain bread - -
GREY POUPON Classic Dijon Mustard - -
Smoked Gouda cheese, shredded - -
baby spinach leaves - -
cracked black pepper - -
zucchini, cut lengthwise into 1/4-inch-thick slices, grilled - -
red peppers, cut into 1/4-inch-wide strips, grilled - -
cremini mushrooms, thinly sliced, roasted - -
onions, thinly sliced, caramelized - -


FOR each serving: Spread 2 bread slices evenly with 1 Tbsp. mustard. Top 1 bread slice with 1-1/2 Tbsp. cheese, 1/3 cup spinach, 1/8 tsp. black pepper, 2 zucchini slices, 5 red pepper strips, 3 Tbsp. mushrooms, 1 Tbsp. onions and additional 1-1/2 Tbsp. cheese; cover with second bread slice.

HEAT flat-top griddle to 350ºF; spray with cooking spray. Add sandwich; cover with dome lid. Grill 2 min. on each side or until cheese is melted and sandwich is golden brown on both sides. Cut diagonally in half.

Kraft Kitchens Tips

Substitute arugula for the baby spinach.
How to Caramelize Onions
Heat 1 Tbsp. oil (for full recipe) in large skillet on medium heat. Stir in onions; cook until onions start to brown, stirring frequently. Reduce heat to low; cook until onions are caramelized, stirring occasionally.
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Nutritional Information

Nutrition Information

Total fat
 12 g
Saturated fat
 4.5 g
 20 mg
 880 mg
 44 g
Dietary fiber
 9 g
 3 g
 20 g
Vitamin A
 30 %DV
Vitamin C
 35 %DV
 30 %DV
 20 %DV
Healthy Living Information
Good source of fiber
Good source of vitamin A or C
Diet Exchange
2-1/2 Starch + 1 Vegetable + 1 Meat (M) + 1 Fat

Nutrition Bonus
These tasty sandwiches are a great way to add more vegetables to your diet. Not only do the grilled vegetables add a good source of both vitamins A and C, but the multi-grain bread also provides fiber.