Garden Vegetable Grilled Sandwich

Ingredients

• 0.3 cup balsamic vinaigrette dressing kraft
• 0.3 cup philadelphia garden vegetable 
• 4  milk pepperjack singles 2% kraft
• 2  portobello mushroom caps (4 inch)
• 2 slices onion red (1/)
• 4  sandwich rolls whole wheat
• 1  tomatoes cut into 4 slices
• 4 slices zucchini (1/)

Equipment

• grill

Directions

1. Heat grill to medium heat.
2. Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.
3. Remove vegetables and rolls from grill.
4. Cut mushrooms into thin strips. Separate onions into rings.
5. Spread rolls with reduced-fat cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.