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“Here in the Deep South, tomatoes are really delicious on the Fourth of July,” jots field editor Sundra Hauck from Bogalusa, Louisiana. “They’re super on this bread, which is good any time you fire up the grill.”
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1 slice) equals 312 calories, 15 g fat (5 g saturated fat), 18 mg cholesterol, 729 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Grilled Vegetable Cheese Bread in Taste of Home June/July 2006, p7
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Reviewed on Jun. 21, 2011 by wmcrockett
This was AMAZING!!!
Reviewed on Apr. 18, 2010 by kristinscotth
When I first tried this recipe, I thought it would be good, but I was in for such a surprise. It was SO good! It really WOWed me. I could just keep eating it and eating it. I love grilling it over a charcoal grill to get an awesome smokey flavor to it, but I've also done it under the broiler and enjoyed eating it that way, too. I look forward to making this every summer when my husband and I start grilling more often. I highly recommend this recipe.
Reviewed on Oct. 18, 2008 by Elleellee
Or you could just call it pizza.
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