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One-in-a-Million Grilled Summer Sandwich

(23)
  14 reviews
  • 35 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings
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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!

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

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

Use precooked bacon and make this sandwich even faster.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 sandwich
Calories
680
Calories from Fat
380
% Daily Value
Total Fat
43g
66%
Saturated Fat
17g
85%
Trans Fat
0g
0%
Cholesterol
85mg
29%
Sodium
1540mg
64%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
11%
Sugars
8g
8%
Protein
31g
31%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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