2 ciabatta sandwich loaves
4 tablespoons unsalted butter, melted
¼ cup sugar
2 teaspoons ground pumpkin pie spice
1 pint strawberries, sliced
½ pint blueberries
½ pint raspberries
Juice and zest of a lemon
1 (8-ounce) tub whipped topping
Mint, for garnish
Preheat grill to medium heat.
In a small bowl, combine the sugar and pumpkin pie spice.
Slice each loaf lengthwise. Brush cut sides of bread with melted butter and sprinkle with half of the sugar mixture. Place on grill and grill until toasted.
In another large bowl, combine berries with half the lemon juice and remaining 2 tablespoons sugar-and-spice mixture. Allow berries to sit and macerate for 15 minutes.
Combine the remaining lemon juice and zest with the whipped topping and stir.
Remove bread from grill. Top each half with ½ cup of the berry mixture. Serve with a dollop of lemon whipped topping and garnish with mint.