Grilled Vegetable and Prosciutto Caesar Sandwich

Grilled Vegetable and Prosciutto Caesar Sandwich
24 servings, one sandwich each


Ingredients Weights Measures
grilled zucchini halves, cut into 1/2-inch-thick slices 4 lb. + 8 oz. 3 qt.
grilled eggplant halves, cut into 1/2-inch-thick slices 3 lb. 2 qt.
grilled red onion slices (1/2 inch thick), separated into rings 2 lb. + 4 oz. 1-1/2 qt.
salt 1-1/4 oz. 2 Tbsp.
coarsely ground black pepper - 1 Tbsp.
herb-flavored demi baguettes, split - 24 each
KRAFT Creamy Caesar Dressing, divided 2 lb. + 4 oz. 1 qt. + 1-1/2 cups
spring lettuce mix 12 oz. 3 qt.
fresh mozzarella cheese balls, cut into 1/4-inch-thick slices 2 lb. + 4 oz. 12 each
prosciutto, thinly sliced 2 lb. + 4 oz. -


COMBINE vegetables; season with salt and pepper. Cover to keep warm.

FOR each serving: Grill baguette, cut-sides down, until golden brown. Spread cut sides of baguette with 2 Tbsp. of the dressing. Toss 1/2 cup of the lettuce with 2 tsp. of the remaining dressing.

PLACE 6-1/2 oz. of the vegetable mixture on bottom half of baguette; top with the lettuce mixture and 1-1/2 oz. each of the cheese and prosciutto. Cover with top of baguette.

Kraft Kitchens Tips

Prepare as directed, using whole wheat demi baguettes.
Prepare as directed, substituting grilled portobello mushrooms, cut into 1/4-inch-thick slices, for the prosciutto.
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