One-in-a-Million Grilled Summer Sandwich

Here’s a twist on a BLT made on the grill, a fabulous fun summer recipe we created with the help of our fans to celebrate 1 million people “liking” Pillsbury on Facebook!

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  • prep time 35 min
  • total time 35 min
  • ingredients 7
  • servings 4
 

Ingredients

1
can Pillsbury™ refrigerated thin pizza crust
Cooking spray
1/3
cup basil pesto
8
slices (1 oz each) Muenster or provolone cheese, each cut in half
12
slices bacon, crisply cooked
2
to 3 medium tomatoes, thinly sliced
Fresh basil leaves, cut into strips, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  • 2 Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  • 3 Top crust evenly with pesto and cheese. Return to grill; cover grill and cook 2 to 5 minutes longer or until cheese is melted. Remove from grill; cut into quarters. Top each quarter with bacon, tomato and basil.
  • 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
  • 2 Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered over medium-low heat 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
  • 3 Top crust evenly with pesto and cheese. Return to grill; cover grill and cook 2 to 5 minutes longer or until cheese is melted. Remove from grill; cut into quarters. Top each quarter with bacon, tomato and basil.

EXPERT TIPS

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Expert Tips

Use precooked bacon and make this sandwich even faster.

This simple, open-face sandwich looks like a pizza but tastes like a BLT. We like ours on the grill for maximum summer flavor!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 sandwich
Calories
680
(
Calories from Fat
380),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
17g,
17%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
1540mg
1540%;
Total Carbohydrate
42g
42%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
10%;
Calcium
45%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.