Cheesy Vegetable Sandwich Grill on Sourdough

• 3 cups GREY POUPON Bistro Sauce
• 48 each wide sourdough bread slices, cut into 1/2-inch-thick slices
• VELVEETA Pasteurized Process Cheese Spread, thinly sliced
• 1-1/2 qt. caramelized onions
• 1-1/2 qt. fresh mushrooms, sliced, sauteed
• 1-1/2 qt. roasted red peppers, cut into strips
• 1 cup butter, softened

1. For each serving: Spread 1 Tbsp.
2. bistro sauce onto each of 2 bread slices.
3. Top 1 bread slice with 1 oz.
4. VELVEETA and 1/4 cup each onions, mushrooms and peppers; cover with 1 oz.
5. of the remaining VELVEETA and second bread slice.
6. Spread 2 tsp.
7. butter onto outside of sandwich, spreading 1 tsp.
8. butter on each bread slice.
9. Grill on medium heat 2 to 3 min.
10. on each side or until cheese is melted and sandwich is golden brown on both sides.
11. Cut in half.

bread, caramelized onions, fresh mushrooms, red peppers, butter

Taken from www.kraftrecipes.com/recipes/cheesy-vegetable-sandwich-grill-on-sourdough-115721.aspx (may not work)