Grilled Chicken Patty Melt

Ingredients

• 0.3 lb asparagus spears fresh
• 2 cloves garlic minced
• 4  singles kraft
• 0.3 cup mayo with olive oil reduced fat mayonnaise kraft
• 8 slices grain bread whole
• 0.5 cup olive oil 
• 1 Tbsp oregano fresh chopped
• 1 lb chicken breasts boneless skinless
• 4  spring onion 
• 1 slices baby squash yellow
• 1 slices zucchini 

Equipment

• grill

Directions

1. Place chicken in shallow dish.
2. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
3. Heat grill to medium heat.
4. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn.
5. Add vegetables; grill 5 min. or until chicken is done (165F) and vegetables are crisp-tender, turning vegetables occasionally.
6. Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches.
7. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.