Grilled Vegetable & Cheese Sandwiches
Prep and Cook Time 22 minutes
Makes 4 servings
|2||large zucchini squash, cut lengthwise into eight 1/4-inch slices|
|4||slices sweet onion (such as Vidalia or Walla Walla) cut 1/4 inch thick|
|1||large yellow bell pepper, cut lengthwise into quarters|
|6||tablespoons prepared light or regular Caesar salad dressing, divided|
|8||oval slices sourdough bread|
|6||(1-ounce) slices Muenster cheese|
- Prepare barbecue for grilling. Brush both sides of vegetables with 1/4 cup dressing. Place vegetables on grid over medium coals. Grill on covered grill 5 minutes. Turn; grill 2 minutes.
- Brush both sides of bread lightly with remaining 2 tablespoons dressing. Place bread around vegetables; grill 2 minutes or until bread is lightly toasted. Turn bread; top 4 pieces of bread with 4 slices of cheese. Tear remaining 2 cheese slices into small pieces; place on bread around cheese. Grill vegetables and bread 1 to 2 minutes more or until cheese is melted, bread is toasted and vegetables are crisp-tender.
- Arrange vegetables over cheese side of bread; top with remaining bread.
Serve with a fresh fruit salad.
|Total Fat||16 g|
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