Open-Faced Garden Sandwich

Prep: 25 min., Grill: 6 min. We used a vegetable peeler to get long, thin carrot ribbons to garnish the sandwich.


Makes 6 servings

Recipe from

Southern Living Cooking School


1 (8-oz.) container chive-and-onion cream cheese
2 carrots, shredded
2 kosher dill pickle spears, finely chopped
1 (13.8-oz.) can refrigerated pizza crust dough
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4-oz.) container alfalfa sprouts
3 plum tomatoes, sliced
1/2 large cucumber, thinly sliced
1 avocado, sliced
Garnish: carrot curls


1. Stir together cream cheese, carrots, and pickles in a small bowl.

2. Unroll dough, and place on a lightly greased 18- x 12-inch sheet of aluminum foil in a jelly-roll pan. Starting at center, press out dough with hands to form a 15- x 10-inch rectangle. Brush dough evenly with oil, and sprinkle with salt and pepper. Invert dough onto hot cooking grate of grill; remove pan, and peel off foil.

3. Grill dough, covered with a grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side or until lightly browned.

4. Spread cream cheese mixture evenly onto 1 side of crust. Top evenly with sprouts and next 3 ingredients. Cut into 6 pieces. Garnish, if desired.

April 2007
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