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.
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