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Baked Brie in Red Wine, Garlic and Thyme

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Grilled Garden Sandwich

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

A sauce of roasted garlic and fresh thyme are a highlight of this grilled vegetable and cheese sandwich.


  1 head garlic

  2 Tbs olive oil, divided

  3 Tbs KRAFT Real Mayo Mayonnaise

  1 Tbs fresh thyme

  1 small each zucchini and yellow squash , ends trimmed, then each cut into 3 lengthwise slices

  1 red onion, cut into 1-inch-thick slices

  2 portobello mushroom caps (4 inch), cut in half

  2 Tbs balsamic vinegar

  1 French bread baguette (8 oz.), split

  4 KRAFT Big Slice Colby Jack Cheese Slices

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1. Heat grill to medium heat. Cut thin slice off top of garlic; discard. 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. Add mayo and thyme; mix well.

2. Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.

3. Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.

4. Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.

Kraft Kitchens Tips

Serving Suggestion: Serve with cut-up fresh fruit for a tasty and colorful meal.

Special Extra: Add fresh arugula leaves to the sandwich filling.

Variation: If you don't have a grill press, you can use a heavy weighted skillet to press down top of sandwich when grilling.

Nutritional Information:

Calories 420

Total Fat 23g 

Saturated Fat 7g 

Cholesterol 25mg 

Sodium 500mg 

Total Carbohydrate 40g 

Dietary Fiber 3g 

Sugars 3g

Protein 14g