Pizza Grilled Cheese Pepperoni (Printable Version)
Mozzarella, pizza sauce, and pepperoni meld inside crispy, buttery bread for a flavorful meal.
# What You'll Need:
→ Bread & Dairy
01 - 4 slices Italian or sourdough bread
02 - 1 1/2 cups shredded mozzarella cheese
03 - 2 tablespoons unsalted butter, softened
→ Sauce
04 - 1/3 cup pizza sauce
→ Meats
05 - 12 to 16 slices pepperoni
→ Optional Toppings
06 - 2 tablespoons sliced black olives
07 - 1 tablespoon chopped fresh basil or parsley
08 - 2 tablespoons grated Parmesan cheese
# Steps to Follow:
01 - Lay out bread slices and spread softened butter evenly on one side of each slice.
02 - Arrange two bread slices, buttered side down, on a clean surface. Evenly spread half the pizza sauce over each.
03 - Sprinkle half the shredded mozzarella over the sauce. Layer pepperoni slices evenly atop the cheese. Add olives if desired.
04 - Top each with the remaining mozzarella. Place the other bread slices on top, buttered side facing up.
05 - Heat a nonstick skillet over medium heat. Transfer sandwiches to the skillet and cook for 3–4 minutes per side, pressing gently, until bread is golden and cheese fully melted.
06 - Remove from skillet and let sandwiches rest for 1 minute. Slice in half, garnish with fresh basil or parsley and Parmesan cheese if using. Serve warm.
# Additional Tips::
01 -
- Perfect union of grilled cheese and pepperoni pizza in each bite
- Quick and easy using basic ingredients most pantries already have
- Satisfies major pizza cravings even when you do not feel like making dough
- Customizable with add-ins and cheeses for any mood or fridge
02 -
- High in protein and calcium from all that cheese
- Easy to make ahead or freeze for quick meals
- Can be adapted for different diets using gluten-free bread or turkey pepperoni
- Plays well with extra pizza toppings so you can sneak in veggies
03 -
- Always press gently with a spatula for even browning but never smash so that the cheese stays inside
- Shred your cheese yourself because it melts smoother than pre-shredded bags. Keep an eye on the heat since butter can brown quickly(medium is your friend.