Pizza Grilled Cheese Sandwich (Printable Version)

Gooey mozzarella and pepperoni meld with marinara on crispy toasted Italian bread, a comforting dish.

# What You'll Need:

→ Bread

01 - 4 slices Italian bread or sourdough

→ Cheese & Meats

02 - 4 oz mozzarella cheese, sliced or shredded
03 - 12 to 16 slices pepperoni

→ Sauce

04 - 1/4 cup marinara sauce

→ For Cooking

05 - 2 tbsp unsalted butter, softened

# How-To Steps:

01 - Lay out the bread slices and spread a thin layer of butter on one side of each slice.
02 - Place 2 slices of bread, butter side down, and spread 1 to 2 tablespoons of marinara sauce on the unbuttered side of each slice.
03 - Evenly layer the mozzarella cheese over the marinara sauce, then arrange the pepperoni slices on top.
04 - Top with the remaining bread slices, butter side up, to form two sandwiches.
05 - Preheat a skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes on each side, pressing gently, until the bread is golden brown and the cheese has melted.
07 - Remove from heat, let rest for one minute, then slice diagonally.
08 - Serve immediately with extra marinara sauce for dipping.

# Expert Advice:

01 -
  • It's ready in twenty minutes, which means you can satisfy a pizza craving on a weeknight without ordering delivery.
  • The crispy exterior gives way to melted cheese and warm sauce inside, hitting every texture you didn't know you were hungry for.
  • One sandwich can feel like a whole meal, especially when you've got extra marinara waiting for dunking.
02 -
  • The bread will continue cooking slightly after it leaves the pan, so pull it off when it's a shade lighter than your target color to avoid tough, overdone edges.
  • If your cheese starts leaking from the sides while cooking, your heat is too high—lower it and you'll have a better result on the second side.
  • A diagonal cut makes these feel fancier and actually makes them easier to eat without the filling sliding out the back.
03 -
  • Room-temperature butter spreads more easily and evenly than cold butter, and it makes a visible difference in how golden and even the final toast looks.
  • If you're cooking for more than two people, resist the urge to make them all at once—cook in batches so each sandwich gets proper attention and heat.
  • The skillet should be hot but not screaming; medium heat gives the bread time to crisp while the cheese melts through, rather than just charring the outside.
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