Grilled Garden Sandwich

Ingredients

• 2 Tbsp heinz balsamic vinegar 
• 8 oz bread baguette split french
• 4  big colby jack cheese kraft
• 1 Tbsp thyme leaves fresh
• 1 head garlic 
• 3 Tbsp real mayo mayonnaise kraft
• 2 Tbsp olive oil divided
• 2  portobello mushroom caps cut in half (4 inch)
• 1  onion red 1-inch-thick cut into slices
• 1 small zucchini and squash yellow ends trimmed cut into 3 lengthwise slices

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Heat grill to medium heat.
2. Cut thin slice off top of garlic; discard.
3. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl.
4. Add mayo and thyme; mix well.
5. Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
6. Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
7. Brush outside of sandwich with remaining oil.
8. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.