This tasty pizza is a hit with my grandchildren. What could be easier for Saturday lunch? It took me longer to write the recipe down than it does to fix it! —Dorothy Eriksen, Salem, Oregon
- 1/4 cup butter, softened
- 6 slices white bread
- 1 can (15 ounces) chili, warmed
- 1/2 teaspoon garlic salt
- 3/4 cup pizza sauce
- 1 cup (4 ounces) shredded Galbani® Part Skim Mozzarella Cheese
- 1 teaspoon Italian seasoning
- Butter bread on both sides. On a greased griddle, toast bread on one side until lightly browned. Turn; spoon about 1/4 cup chili on each slice. Sprinkle with garlic salt.
- Top each with 2 tablespoons pizza sauce and about 2 tablespoons cheese. Sprinkle with Italian seasoning. Cook until bottom is golden brown and cheese is melted. Yield: 6 servings.
Originally published as Open-Faced Pizza Sandwiches in Simple & Delicious January/February 2009, p28
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