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
Instructions
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.
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.
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.
Originally Submitted
2/2/2017
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