Roasted Red Pepper Cheesy Grill

• 1 KRAFT 2% Milk Monterey Jack Singles
• 2 slice whole wheat bread, toasted
• 2 oz. roasted red peppers, canned in brine
• 1/8 tsp. dried oregano leaves
• 2 tsp. trans fat free canola-based soft margarine
• 1 medium banana, sliced
• 1 , 8-oz. container
• 1 Tbsp. PLANTERS Almonds

1. Place cheese on one side of a slice of bread; top evenly with peppers (chopped) and oregano.
2. Cover with remaining bread slice.
3. Spread outside of sandwich with margarine.
4. Cook in nonstick skillet on medium heat until lightly browned on both sides.
5. Enjoy a sliced banana toped with yogurt and almonds for dessert.

milk, whole wheat bread, red peppers, oregano, trans fat free, banana, container, almonds

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-cheesy-grill-64561.aspx (may not work)