Pizza Grilled Cheese Ingredients
- Unsalted butter (1 tablespoon): Melts in the skillet to toast the bread and start a golden crust.
- Bread (4 slices): Holds fillings well and crisp beautifully for a sturdy sandwich. The best bread for a pizza grilled cheese sandwich is thick-cut sourdough, but Texas toast, Italian bread, ciabatta, and classic white bread also work well because they crisp nicely and hold the fillings.
- Mozzarella cheese, ⅛-inch thick (4 slices): Melts into stretchy layers that deliver classic pizza pull and creamy flavor. Other cheeses you can use include such as white cheddar, Monterey Jack, and gruyere.
- Pepperoni, cooked briefly and dabbed (18 slices): Adds savory spice, the quick microwave step reduces grease and helps the sandwich stay crisp.
- Unsalted butter (3 tablespoons, for garlic butter): Carries the seasonings for a rich, bakery-style finish.
- Parsley, fresh or dried (¼ teaspoon): Adds color and a fresh herbal note.
- Italian seasoning (¼ teaspoon): Brings a familiar pizzeria aroma in every bite.
- Garlic powder (¼ teaspoon): Boosts flavor without burning in the pan.
- Salt (⅛ teaspoon): Balances the butter and rounds out the seasonings.
- Optional fillings: Olives, peppers, mushrooms, spinach, bacon bits, ham, sausage crumbles
How to Make Pizza Grilled Cheese
TOAST. In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
TOP. To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
COOK. Cook on each side for about 3 minutes or until the cheese is melty.
GARLIC SPREAD. Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt.
- Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.
Kristyn’s Recipe Tips
- Because of all the gooey and delicious ingredients, you want to cook this low and slow. That way, the bread doesn’t burn before the cheese gets melty in the middle.
- If you’re making just a few, the stove-top skillet works well. But if you want to make several, I suggest using an electric skillet.
- Since the pepperoni doesn’t actually cook, you’ll want to place it onto a microwave-safe plate lined with a paper towel and cook it for about 20-25 seconds. This will also help release a lot of the grease. Dab it off, and it’s ready to go.
- Try using white cheddar, Monterey Jack, or gruyere, or adding olives, peppers, mushrooms, spinach, bacon bits, ham, or sausage.
Grilled Cheese Sandwich Pizza
Pizza grilled cheese is stuffed with mozzarella, pepperoni sandwiched between two pieces of buttery garlic toast. It’s a fun twist on a classic.
Ingredients
- 1 tablespoon unsalted butter
- 4 slices Sara Lee® Artesano™ Bread
- 4 slices mozzarella cheese, 1/8-inch thick
- 18 slices pepperoni, cooked in microwave for 20 seconds and grease dabbed off
For the garlic butter
- 3 tablespoons unsalted butter
- ¼ teaspoon fresh or dried parsley
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
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In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
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To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
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Cook on each side for about 3 minutes or until the cheese is melty.
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Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt.
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Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.
Notes
Recipe Tips.
- Because of all the gooey and delicious ingredients you want to cook this low and slow. That way the bread doesn’t burn before the cheese gets melty in the middle.
- If you’re making just a few, the stove top skillet works well. But if you want to make several, I suggest using an electric skillet.
- Since the pepperoni doesn’t actually cook, you’ll want to place it onto a microwave-safe plate lined with a paper towel and cook it for about 20-25 seconds. This will also help release a lot of the grease. Dab it off, and it’s ready to go.
- Try using white cheddar, Monterey Jack, or gruyere, or adding olives, peppers, mushrooms, spinach, bacon bits, ham, or sausage.
Leftovers. Store in an airtight container for 2 to 3 days, or wrap each sandwich tightly, then place in a freezer bag and freeze for up to 2 months.
Reheat. Heat a skillet over medium heat, place the sandwich in it, and cover with the lid for 1-2 minutes. Uncover to crips up. If frozen, heat oven to 350°F. Heat until hot and crisp, about 12 to 18 minutes. If browning too quickly, tent loosely with foil for part of the time.
For more substitutions and tips, check out the full recipe post
Nutrition
Calories: 625kcal, Carbohydrates: 29g, Protein: 22g, Fat: 46g, Saturated Fat: 25g, Cholesterol: 127mg, Sodium: 1086mg, Potassium: 195mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1120IU, Calcium: 379mg, Iron: 2.7mg
