PREPARATION
Combine Knorr® Cilantro MiniCubes with vinegar and sugar in a medium bowl, then toss with cucumber. Let stand about 1 hour, stirring once. Drain cucumbers.
Meanwhile, combine olive oil with Knorr® Garlic MiniCubes in a small bowl. Grill red peppers and eggplant about 10 minutes, turning once and brushing with oil mixture. Cover red peppers with aluminum foil; let stand 10 minutes, then remove skin from peppers and set aside.
Top rolls with 1/2 of the cheese, then grilled vegetables, cucumber, onion and remaining cheese; wrap each sandwich in aluminum foil. Place sandwiches on grill and cover with an iron skillet or brick. Grill about 4 minutes or until toasted and cheese is melted, pressing slightly and turning once. Remove foil and serve.
