Introduction

Indulge in a delicious twist on a classic comfort food with this Pizza Grilled Cheese. Combining melty cheeses, zesty pizza sauce, and savory toppings, it’s like a personal pizza melted between two crispy slices of bread. Perfect for a quick lunch or satisfying snack.

The image shows a close-up of a stacked grilled sandwich cut in half, with two layers of golden brown, crispy toasted bread. Between the slices, there is melted white cheese with a smooth, gooey texture, and several slices of shiny, reddish-brown pepperoni that look slightly crisped at the edges. Fresh green basil leaves are scattered on top of the sandwich and around it, adding contrast to the warm colors. The sandwich is placed on a piece of brown parchment paper, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices sturdy bread (sourdough, rustic Italian, or Texas toast)
1 cup (4 oz) shredded low-moisture mozzarella cheese
1/2 cup (2 oz) shredded provolone cheese
1/4 cup (1 oz) grated Parmesan cheese
Optional: 1/4 cup (1 oz) shredded mild cheddar or Monterey Jack
1/2 cup marinara or pizza sauce
1/4 cup mini beef pepperoni slices, or regular beef pepperoni, finely chopped
Optional: 2 tbsp finely diced bell peppers (lightly sautéed and drained)
Optional: 2 tbsp finely diced red onion (lightly sautéed)
2 tbsp sliced black olives, drained and chopped
1 tbsp fresh basil, chopped, or dried oregano
Optional: 1 tbsp cooked, crumbled beef sausage or diced mushrooms (well-drained)
4-6 tbsp unsalted butter, softened
Optional: 2 tbsp mayonnaise
Additional marinara sauce, for dipping
Optional: Red pepper flakes, for serving

Instructions

Step 1: Soften the butter, or combine it with mayonnaise if using for a blended spread. Grate and combine all cheeses in a bowl. Prepare toppings by chopping pepperoni, sautéing and draining bell peppers and red onion if desired, chopping olives and fresh basil, or measuring dried oregano. Ensure any cooked sausage or mushrooms are well-drained. Measure out the marinara sauce and lay out the bread slices.
Step 2: Spread the butter or butter-mayonnaise mixture on one side of all 8 bread slices; this side will be the exterior. Place 4 slices buttered-side down on a work surface to form sandwich bottoms. Flip these slices and spread 1 to 2 tablespoons of pizza sauce on the unbuttered side. Sprinkle about a quarter to a third of the cheese blend evenly over the sauce. Distribute the prepared toppings evenly over the cheese, then sprinkle the remaining cheese blend on top. Finish by topping each with the remaining 4 bread slices, buttered side up. Gently press the sandwiches to secure fillings.
Step 3: Heat a large non-stick or cast-iron skillet over medium-low heat for 3 to 5 minutes. Carefully place two assembled sandwiches in the pan, buttered side down (cook in batches if necessary). Grill for 4 to 6 minutes without pressing, until the bottom is deep golden brown. Cover the pan with a lid for 2 to 3 minutes to help melt the cheese evenly. Flip the sandwiches, cover again, and cook the second side for another 4 to 6 minutes, until golden and the cheese is bubbly and oozing. Total cooking time per sandwich is about 10 to 15 minutes. Transfer cooked sandwiches to a wire rack to keep the crust crisp.
Step 4: Let the sandwiches rest on a cutting board for 2 to 3 minutes; this helps the cheese set and the crust to crisp up further. Using a sharp serrated knife, slice each sandwich diagonally. Serve immediately with warm marinara sauce for dipping and sprinkle with red pepper flakes if desired.

Tips & Variations

For extra flavor, mix mayonnaise into the butter to create a richer, slightly tangy spread for the bread exterior.
Customize toppings to your taste by adding cooked mushrooms, sautéed spinach, or cooked Italian sausage.
Use a cast-iron skillet for the best crispy crust and even heat distribution.
Allow sandwiches to rest after cooking to avoid the cheese running out when sliced.

Storage

Store leftover pizza grilled cheese sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, toast in a skillet over medium-low heat or in a toaster oven until heated through and crispy. Avoid microwaving to prevent sogginess.

How to Serve

A close-up of a grilled cheese sandwich cut in half and stacked one piece on top of the other on a piece of parchment paper over a white marbled surface. The sandwich has two layers: the top and bottom are golden brown toasted bread with a crispy texture, in between melted white cheese that is oozing out and slightly browned edges, and bright red slices of pepperoni with a shiny, slightly oily surface. Small green herb leaves are sprinkled on top and around the sandwich, with a blurred red tomato and some greens in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute or add cheeses like mild cheddar, Monterey Jack, or even fontina for a different flavor and melt. Just keep the total cheese amount similar to maintain the right melt and texture.

What if I don’t have marinara sauce?

Tomato sauce or pizza sauce works well as a substitute. You can also make a quick sauce by simmering canned tomatoes with garlic, dried herbs, and a pinch of salt.