Open-Face Primavera Sandwich

• 1-1/2 qt. broccoli florets, cooked
• 3 cups tomatoes, diced
• 3 cups asparagus tips, cooked
• 3 cups red onions, diced
• 6 each whole wheat baguettes (20 inch)
• 1-1/2 cups Kraft Sauce Works Dijon Bistro Sauce
• 24 each Casino Swiss Slices, each cut into 2 strips
• 24 each Kraft Medium Cheddar Slices, each cut into 2 strips
• 3 cups Kraft Shredded Parmesan

1. Combine broccoli, tomatoes, asparagus and onions; set aside.
2. Cut baguettes in half lengthwise, then crosswise, for a total of 4 quarters from each baguette.
3. For each serving: Spread 1 baguette quarter with 1 Tbsp.
4. (15 mL) bistro sauce.
5. Alternately top with 2 strips each Swiss and Cheddar cheeses.
6. Top with 3/4 cup (175 mL) of the vegetable mixture and 2 Tbsp.
7. (30 mL) Parmesan cheese.
8. Place in half-sheet pan.
9. Broil sandwich just until Parmesan cheese is lightly browned and cheeses are melted.

broccoli florets, tomatoes, asparagus tips, red onions, whole wheat baguettes, kraft sauce works, casino swiss, cheddar slices, parmesan

Taken from www.kraftrecipes.com/recipes/open-face-primavera-sandwich-113302.aspx (may not work)