Pizza Grilled Cheese Sandwiches (Print)

Sourdough stuffed with cheese, sauce, and pepperoni creates a crispy, gooey comfort meal in just 20 minutes.

# Components:

→ Bread & Dairy

01 - 8 slices sourdough or Italian bread
02 - 2 cups shredded mozzarella cheese
03 - 4 tablespoons unsalted butter, softened

→ Pizza Toppings

04 - 1/2 cup pizza sauce
05 - 24 slices pepperoni (optional; turkey or plant-based alternative recommended for variations)
06 - 1/2 cup sliced black olives (optional)
07 - 1/2 cup sliced bell peppers (optional)
08 - 1/2 teaspoon dried oregano

# Method:

01 - Arrange bread slices on a clean surface. Evenly apply softened butter to one side of each slice.
02 - Invert the bread slices so the unbuttered sides are facing upwards. Distribute 1 tablespoon of pizza sauce uniformly across four of the slices.
03 - On each sauced slice, layer 1/2 cup of mozzarella cheese. Add 6 slices of pepperoni and any desired optional toppings. Sprinkle with dried oregano.
04 - Place the remaining buttered bread slices on top of the prepared halves, ensuring the buttered side faces outwards.
05 - Place a large skillet or griddle over medium heat and allow it to preheat.
06 - Carefully place the assembled sandwiches onto the preheated skillet, buttered side down. Cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is thoroughly melted.
07 - Remove the sandwiches from the skillet. Allow them to cool for 1 minute before slicing and serving hot.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish
  • Uses simple ingredients most families already have on hand
  • Customizable with your favorite pizza toppings
  • Perfect comfort food that both kids and adults adore
  • Delivers pizza flavor without ordering takeout
02 -
  • These sandwiches contain approximately 450 calories per serving
  • They provide 19g of protein per sandwich
  • The recipe is extremely versatile and works with any pizza toppings
  • They make excellent packed lunches when wrapped in foil
  • Can be made ahead and reheated in a toaster oven
03 -
  • Always shred your own cheese rather than using pre-shredded varieties. The anti-caking agents in packaged shredded cheese prevent proper melting.
  • Butter the bread, not the pan, for the most even browning and crispiest texture.
  • Cook over medium heat, never high, to ensure the cheese melts completely before the bread burns.

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