Grilled Vegetable Focaccia

• 3 cups cannellini beans, canned, drained
• 3/4 cup sun-dried tomatoes, oil-packed, drained, finely chopped
• salt
• pepper
• 12 pieces focaccia bread, 4-1/2" x 3" x 2", split, toasted
• salt and pepper to taste
• 48 slices zucchini, sliced lengthwise, grilled
• 48 slices yellow squash, sliced lengthwise, fgrilled
• 72 slices portobello mushrooms, sliced, grilled
• 3 cups red onions, sliced, grilled
• 6 each POLLY-O Fresh Mozzarella, Ovoline, cut into 8 slices

1. To make the white bean spread, puree beans, and sun-dried tomatoes, salt and pepper.
2. Refrigerate until needed.
3. For each sandwich, spread 2 slices focaccia with 2 oz.
4. white bean spread.
5. Salt and pepper vegetables and layer 1-1/2 oz.
6. zucchini, 1-1/2 oz.
7. yellow squash, 1-1/2 oz.
8. portobello mushrooms, 1 oz.
9. red onion on one slice of focaccia.
10. Top with 4 slices mozzarella and melt cheese; top with second slice of focaccia.
11. Cut in half and serve.
12. Yield: 12 Servings.

cannellini beans, tomatoes, salt, pepper, bread, salt, zucchini, yellow squash, portobello mushrooms, red onions

Taken from www.kraftrecipes.com/recipes/grilled-vegetable-focaccia-57895.aspx (may not work)