Grilled Cheese Mushroom & Roasted Red Pepper Baguette

Mushrooms, roasted red peppers and fresh spinach make all the difference in this cheesy grilled baguette sandwich.


6 servings


1 cup sliced red onion
6 tablespoons KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2 cups sliced fresh mushrooms
1 (7 ounce) jar roasted red peppers, drained, cut into strips
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 (1 pound) baguette, split
4 KRAFT Provolone Cheese Slices, cut in half
1 1/2 cups baby spinach leaves


Preheat broiler.

Toss onions with 1/4 cup dressing in medium microwaveable bowl; cover with wax paper. Microwave on HIGH 1 1/2 minutes or until onions are crisp-tender. Add mushrooms, peppers and mozzarella; mix lightly.

Brush remaining dressing evenly onto cut sides of baguette; cover bottom half with provolone, spinach and onion mixture.

Broil both halves, 6 inches from heat, 3 minutes or until cheese is melted. Cover bottom half of baguette with top of baguette. Cut into pieces to serve.

Estimated Time

Preparation Time: 10 minutes
Broil Time: 3 minutes

Additional Information

If desired, substitute arugula for the spinach.

Nutritional Information

Amount per serving: Calories 380; Total Fat 15 g; Saturated Fat 6 g; Cholesterol 25 mg; Sodium 960 mg; Carbohydrate 46 g; Dietary Fiber 3 g; Sugars 6 g; Protein 16 g

Recipe Courtesy Of

Kraft Foods

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