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Open-Faced Garden Sandwich

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


  • 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

How to Make It

  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.