Grilled Cheese & Vegetable Sandwich

• 48 slices Sliced multi-grain bread
• 1-1/2 cups Dijon mustard
• 4-1/2 cups Kraft Shredded Monterey Jack Cheese
• 2 qt. baby spinach leaves, packed
• 1 Tbsp. cracked black pepper
• 48 slices zucchini, cut lengthwise into 1/4-inch-thick slices, grilled
• 120 strips red peppers, cut into 1/4-inch-wide strips, grilled Target 1 pkg For $2.99 thru 02/06
• 4-1/2 cups cremini mushrooms, thinly sliced, roasted
• 1-1/2 cups onions, thinly sliced, caramelized King Sooper's 1 lb For $0.99 thru 02/09

1. For each serving: Spread 2 bread slices evenly with 1 Tbsp.
2. (15 mL) mustard.
3. Top 1 bread slice with 1-1/2 Tbsp.
4. (22 mL) cheese, 1/3 cup (75 mL) spinach, 1/8 tsp.
5. (0.5 mL) black pepper, 2 zucchini slices, 5 pepper strips, 3 Tbsp.
6. (45 mL) mushrooms, 1 Tbsp.
7. (15 mL) onions and additional 1-1/2 Tbsp.
8. (22 mL) cheese; cover with second bread slice.
9. Heat flat-top griddle to 350 degrees F; spray with cooking spray.
10. Add sandwich; cover and cook 2 min.
11. on each side or until cheese is melted and sandwich is golden brown on both sides.
12. Cut diagonally in half.

multigrain bread, mustard, cheese, baby spinach leaves, cracked black pepper, zucchini, red peppers, cremini mushrooms, onions

Taken from www.kraftrecipes.com/recipes/grilled-cheese-vegetable-sandwich-133020.aspx (may not work)