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Pizza Grilled Cheese

Pizza sandwich-style grilled cheese made with melty mozzarella, pepperoni, and a spoonful of pizza sauce inside golden-buttered bread. Grilled on medium heat (or a panini press) until the cheese fully melts, then served with warm marinara for dipping.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 8 bread
Butter for grilling
  • 1 Butter Use enough to coat the outside of each bread slice for browning.
Cheese and filling
  • 2 cup mozzarella cheese, shredded Shred for faster melting and even distribution.
  • 1 cup pepperoni slices Slice thin for more even stuffing.
  • 0.5 cup pizza sauce Use as the inside layer to keep the sandwich pizza-like.
  • 1 tsp Italian seasoning Sprinkle evenly over the filling.
Serving
  • 1 Marinara sauce for dipping Warm slightly so it’s ready to dip immediately.

Equipment

  • 1 panini press

Method
 

Build the sandwiches
  1. Butter one side of each bread slice. Leave the other side unbuttered so it can toast against the filling side.
  2. On the unbuttered side of bread, layer mozzarella, pepperoni, a spoonful of pizza sauce, and Italian seasoning. Spread the layers evenly to help the cheese melt through the whole sandwich.
  3. Top with a second bread slice, buttered-side out. Press lightly so the filling stays inside while grilling.
Grill
  1. Heat a grill pan on medium heat (or preheat a panini press). Set up to cook until both sides are golden and the cheese melts completely.
  2. Grill for 3-4 minutes per side until golden and cheese melts. Flip once carefully so the sandwich browns without spilling filling.
Serve
  1. Serve immediately with warm marinara for dipping. Cut and plate so you can see the melted cheese and toppings.

Notes

For extra melty cheese, use shredded mozzarella and keep the heat at medium so the bread browns before the center cools. Refrigerate leftovers in a covered container for up to 2 days; reheat in a skillet over medium-low until warmed through. Freezing isn’t recommended because the bread texture can turn soft after thawing. For a dairy-light option, use part-skim mozzarella (and expect slightly less melt).