Pizza Grilled Cheese

Pizza sandwich grilled cheese with melty mozzarella and pepperoni between toasted bread. You’ll get a crispy, golden exterior and cheesy pizza-style filling with quick skillet or panini-press grilling.

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Prep Time 10

Cook Time 8

Total Time 18

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 820

Ingredients Equipment Method Notes

Ingredients

Bread base

8 bread Use sandwich bread sliced thin enough to grill evenly.

Grilling

1 Butter Use enough to coat the exterior for crisp browning.

Cheese and toppings

2 cup mozzarella cheese, shredded Shred for faster melting.
1 cup pepperoni slices Layer evenly so every bite has filling.
0.5 cup pizza sauce A spoonful per sandwich keeps it saucy without soaking through.
1 tsp Italian seasoning Sprinkle over the filling for pizza-style flavor.

Serving

1 Marinara sauce for dipping Serve warm for the best dip and reheating comfort.

Equipment

1 cast iron skillet
1 sheet pan
1 Dutch oven

Method

Assemble the sandwiches

Butter one side of each bread slice so the exterior browns evenly during grilling.
On the unbuttered side of 4 slices, layer mozzarella, pepperoni, a spoonful of pizza sauce, and Italian seasoning.
Top with the remaining 4 slices, buttered-side out, pressing lightly so the fillings stay inside.

Grill until golden and melty

Grill on medium heat (or use a panini press) for 3-4 minutes per side, until golden and the cheese melts.

Serve

Serve immediately with warm marinara for dipping.

Notes

Pro tip: Shred the mozzarella and keep the pizza sauce to a spoonful per sandwich so the bread crisps instead of turning soggy. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium-low heat until warmed and crisp again. Freezing is not recommended because the bread texture can soften. For a gluten-free swap, use gluten-free sandwich bread and follow the same grilling times.