One-in-a-Million Grilled Summer Sandwich

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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