Grilled Cheese Sandwiches with Roasted Vegetables

Sandwich Thins® Rolls

Grilled Cheese Sandwiches with Roasted Vegetables

  • 45 minutes
  • 2 servings
  • 45 minutes
  • 2 servings


  • 2 Arnold 100% Whole Wheat Sandwich Thins rolls
  • 1/3 cup kale, cooked
  • 1/3 cup sliced brussels sprouts
  • 1/3 cup sliced mushrooms
  • 1 tsp minced garlic
  • 2 Tbsp. roasted red peppers, diced
  • 2 oz. goat cheese
  • 1 Tbsp. low fat cream cheese
  • 3 Tbsp. olive oil
  • Salt & pepper


  1. Preheat oven to 350 degrees.
  2. Arrange brussels sprouts and mushrooms on a baking sheet in a single layer.
  3. Drizzle 1tbsp. olive oil over the vegetables, and add salt and pepper to taste.
  4. Roast in oven for 15-20 minutes.
  5. Heat 1 tbsp. olive oil in a large skillet over medium-high heat and add garlic, stir frequently to keep the garlic from burning.
  6. Add kale and cook for 2-3 minutes.
  7. In a microwave safe bowl place goat cheese and cream cheese and microwave for 30 seconds. Remove and mix until smooth.
  8. Spread cheese mixture on both sides of each Sandwich Thins roll.
  9. Add half roasted vegetables, kale and red peppers to each roll.
  10. In a large skillet over medium heat, cook sandwiches for 3-5 minutes on the first side, or until browned and crisp.
  11. Once browned, carefully flip the sandwich over, and cook for 2-3 minutes on the other side, or until browned.
  12. Cut in half and serve immediately.

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