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Pizza Grilled Cheese

Pizza grilled cheese with crispy, golden bread and a melty mozzarella- pepperoni center. Toasted on a skillet or panini press and finished with pizza sauce inside for a fun lunch-style sandwich.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

bread slices
  • 8 bread
grilling fat
  • 0.25 cup Butter Use enough to coat the outside of each sandwich for even browning.
cheese and toppings
  • 2 cup mozzarella cheese, shredded Shred fresh if possible for faster melting.
  • 1 cup pepperoni slices Drain briefly if very oily so the sandwich stays crisp.
  • 0.5 cup pizza sauce Use as a sauce layer inside the sandwich for flavor and moisture.
  • 1 tsp Italian seasoning Sprinkle evenly over the sauce layer so every bite tastes seasoned.
dipping sauce
  • 0.5 cup Marinara sauce for dipping Warm to serve alongside the grilled sandwiches.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Build the sandwiches
  1. Butter one side of each bread slice to create the crisp, golden exterior when grilled.
  2. On the unbuttered side, layer mozzarella, pepperoni, a spoonful of pizza sauce, and Italian seasoning in an even stack for melting throughout.
  3. Top with a second bread slice, buttered-side out, so the cut side you slice later shows the melty cheese and toppings.
Grill until melty and golden
  1. Grill on medium heat (or a panini press) for 3-4 minutes per side until both sides are golden and the cheese visibly melts.
  2. Transfer to a plate and slice as desired, then serve immediately with warm marinara for dipping.

Notes

For the crispiest crust, let the sandwiches cook undisturbed for the first 3-4 minutes per side, then check browning before flipping. Store leftovers covered in the refrigerator for up to 3 days; reheat in a skillet to re-crisp. Freezing is not recommended because the bread can soften after thawing. For a lighter option, swap half the mozzarella for part-skim mozzarella to reduce calories while keeping the melt.