Pizza Grilled Cheese
A delightful twist on classic grilled cheese and pizza, this dish is cozy, warm, and filled with rich flavors that both kids and adults will love. Perfect for a quick dinner or a fun lunch.
Ingredients
For the Sandwiches
- 8 slices sturdy bread (sourdough, rustic Italian, or Texas toast) Use sturdy bread to hold the fillings.
- 1 cup shredded low-moisture mozzarella cheese For a melty and stretchy texture.
- 1/2 cup shredded provolone cheese Adds a nice flavor.
- 1/4 cup grated Parmesan cheese For an extra cheesy kick.
- 1/4 cup mini beef pepperoni slices Use finely chopped regular beef pepperoni if mini is unavailable.
- 1/2 cup marinara or pizza sauce For spreading on the bread.
- 4-6 tbsp unsalted butter, softened For grilling the sandwiches.
- 2 tbsp mayonnaise Optional, can mix with butter.
Optional Toppings
- 1/4 cup shredded mild cheddar or Monterey Jack Optional, for added flavor.
- 2 tbsp finely diced bell peppers (lightly sautéed & drained) Adds sweetness and crunch.
- 2 tbsp finely diced red onion (lightly sautéed) For extra flavor.
- 2 tbsp sliced black olives, drained & chopped Adds saltiness.
- 1 tbsp fresh basil, chopped, or dried oregano For fresh herb flavor.
- 1 tbsp cooked, crumbled beef sausage or diced mushrooms (well-drained) Optional for extra protein.
Instructions
Preparation
- Soften butter (or combine with mayonnaise for a blend).
- Grate and combine all cheeses.
- Prepare toppings: chop beef pepperoni, finely dice bell peppers/red onion (sauté & drain if desired), chop olives, chop fresh basil/measure oregano, ensure beef sausage/mushrooms are cooked & well-drained.
- Measure out pizza sauce and lay out bread slices.
Assembly
- Spread butter/butter-mayo on one side of all 8 bread slices (this is the exterior).
- Place 4 slices, buttered-side down, as sandwich bottoms.
- Flip bottom slices, spread 1-2 tbsp pizza sauce on each unbuttered side.
- Sprinkle 1/4-1/3 of the cheese blend over sauce.
- Evenly distribute prepared toppings over cheese.
- Sprinkle remaining cheese blend over toppings.
- Top with remaining 4 buttered bread slices, buttered-side up, and gently press to secure fillings.
Grilling
- Preheat a large non-stick or cast-iron pan over medium-low heat for 3-5 minutes.
- Carefully transfer two assembled sandwiches to the pan, buttered-side down (cook in batches if needed).
- Grill for 4-6 minutes until deep golden brown; do not press.
- Cover pan with a lid for 2-3 minutes to promote even cheese melt.
- Flip sandwiches, cover, and grill second side for another 4-6 minutes until golden brown and cheese is bubbly and oozing.
- Transfer cooked sandwiches to a wire rack to prevent sogginess.
Serving
- Rest the cooked sandwiches on a cutting board for 2-3 minutes to allow the cheese to set and crust to crisp.
- Using a sharp, serrated knife, slice each sandwich diagonally.
- Serve immediately with additional warm marinara sauce for dipping, and optional red pepper flakes.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. If freezing, wrap in foil or plastic wrap and keep in a freezer-safe bag for up to 2 months. Reheat in a skillet over low heat.