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Open-Face Grilled Veggie Melt
Open-Face Grilled Veggie Melt

Open-Face Grilled Veggie Melt

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Cook Minutes 20 Min
Prep : 20 Min
Ooey-gooey melted mozzarella cheese smothers grilled fresh red peppers, portobello mushrooms and broccoli in these delicious vegetarian sandwiches.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 red pepper, seeded, quartered
2 portobello mushrooms (124 g)
1 broccoli crown (142 g), cut lengthwise in half
2 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
4 slices crusty white bread (1/2 inch thick)
1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
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How do I make it ?
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Step 1
Heat barbecue to medium heat.
Step 2
Toss vegetables with dressing. Grill 3 to 4 min. on each side or until peppers are crisp-tender, adding bread to the barbecue for the last minute. (No need to turn bread.) Remove vegetables and bread from barbecue. Reduce heat to low.
Step 3
Slice vegetables. Spread toasted side of bread slices with cream cheese product; top with vegetables and mozzarella.
Step 4
Grill 2 min. or until bottoms of sandwiches are toasted and mozzarella is melted.
Kraft Kitchen Tips!
Special Extra
Garnish with chopped fresh basil before serving.
Prepare using your favourite combination of grilled fresh veggies.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
15 %
Cholesterol 15 mg
Sodium 400 mg
17 %
Carbohydrate 20 g
Fibre 3 g
Sugars 4 g
Protein 9 g
Vitamin A
25 %
Vitamin C
120 %
15 %
10 %
4 servings, 1 open-face sandwich (150 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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