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Italian Herb Grilled Vegetable Sandwich
MCCORMICK14Ingredients
25Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 oz. cream cheese (softened)
- 2 Tbsp. milk
- 2 tsp. McCormick Basil Leaves
- 1 tsp. garlic powder (McCormick®)
- 1 tsp. McCormick Rosemary Leaves
- 1 tsp. thyme leaves (McCormick®)
- 1/2 tsp. McCormick Sea Salt Grinder
- 2 zucchini (small, cut lengthwise into 1/4-inch thick slices)
- 2 portobello mushrooms (cut into 1/2-inch thick slices)
- 1 red bell pepper (medium, cut into 2-inch strips)
- 1 red onion (small, cut crosswise into 1/2-inch thick slices)
- 1/3 cup olive oil
- 1 loaf ciabatta (or other rustic Italian bread, split in half horizontally)
- 1 cup arugula leaves (rinsed and drained)
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Directions
- Mix cream cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
- Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Grill bread 30 seconds per side or until lightly toasted.
- Spread cream cheese mixture evenly on each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwiches into 1 1/2-inch wide sections to serve.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium460mg19% |
| Potassium470mg13% |
| Protein9g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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