These Pizza Grilled Cheese Sandwiches have melted mozzarella, crispy pepperoni and a garlic parmesan butter spread on the outside! Ready in 20 minutes!
GRILLED CHEESE MEETS PIZZA
Here’s the thing – I could eat grilled cheese for lunch every single day and never get tired of it. Same with pizza. So one day I thought, what if I just put them together? Turns out that was a genius idea because now my family requests these constantly. The outside gets all crispy from the garlic butter, and the inside is packed with gooey cheese and pepperoni. It’s basically everything good about pizza without having to wait for delivery or turn on the oven!
FREQUENTLY ASKED QUESTIONS:
What’s the best bread for these?
Thick white bread is my go-to, but honestly Texas toast is even better if you’ve got it. The thicker the bread, the better it holds up to all that cheese and pepperoni.
Do I need pepperoni or can I use something else?
Use whatever you want! Cooked Italian sausage is great, or bacon, or even just make it a plain cheese version. Just remember to cook any raw meat before adding it to the sandwich.
What if I don’t have pizza sauce?
You can dip these in marinara, ranch dressing, or even tomato soup. The sauce is really just for dunking anyway.
Why does the recipe say to use a lid?
Covering the pan traps heat and helps melt all that cheese without burning your bread. Don’t skip this step!
Can I load these up with a bunch of toppings?
You can, but be careful not to overdo it or the sandwich gets too thick to flip and the toppings start falling out. I usually stick with just pepperoni and cheese to keep things simple.
How do I stop the bread from getting soggy?
After you cook them, set the sandwiches on a cooling rack instead of a plate. That way air circulates underneath and they stay crispy.
Can these be made in advance?
They’re really at their best fresh off the stove, but leftovers reheat okay. Just don’t use the microwave – heat them back up in a skillet.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- soft butter – needs to be really soft so you can mix the seasonings in. Half a cup total.
- parmesan cheese – the grated kind, just a tablespoon.
- garlic powder and Italian seasoning – these go into the butter to make it taste like garlic bread.
- bread – thick slices work best. Regular sandwich bread is fine but Texas toast is better.
- mozzarella cheese slices – not shredded, you want the sliced kind. Three slices per sandwich.
- pepperoni – a 6-ounce package. You’ll use about a dozen slices per sandwich.
- pizza sauce – just for dipping, so heat it up before serving.
HOW TO MAKE PIZZA GRILLED CHEESE:
Get your butter into a bowl while it’s nice and soft. Throw in the parmesan, garlic powder, and Italian seasoning. Mix it all up until everything’s combined.
Spread that butter mixture on one side of every piece of bread. I like to line them all up on a sheet pan so they’re ready when I need them.
Put a skillet on the stove over medium-low heat. Once it’s heated up, lay down one piece of bread with the butter side facing down.
Time to build your sandwich. Start with one slice of mozzarella right on the bread. Add about 6 pepperoni slices on top of that. Then another slice of cheese. Then 6 more pepperoni. Top it off with one more slice of mozzarella. Yes, it’s a lot of layers – that’s what makes it good!
Grab your second piece of bread and put it on top, butter side facing up.
This is important – put a lid on your skillet right now. Let that sandwich cook for about 3-5 minutes without touching it. The bottom should turn golden brown.
Use your spatula to flip the whole thing over. Put the lid back on and let the other side cook until it’s golden too. Everything inside should be melted and gooey.
Do this again with your other sandwiches. I usually only cook one or two at a time depending on how big my pan is.
Cut them in half if you want and serve them right away with that warm pizza sauce for dipping!
MY TIPS:
- Only cook one or two sandwiches at a time. If you crowd the pan they won’t cook evenly.
- Use a wire rack to hold the finished sandwiches instead of stacking them on a plate. This keeps them from getting steamed and soggy on the bottom.
- Want to add more stuff? Go ahead – mushrooms, bell peppers, onions all work. Just sauté the veggies first so they’re not raw and crunchy.
- Different cheeses are fine too. Provolone is good, or try a mix.
STORING LEFTOVERS:
Wrap up any extras and stick them in the fridge. They’ll be good for 3 days. You can also freeze these for up to 3 months if you wrap them really well.
When you reheat them, use a pan on low heat, not the microwave. Flip them every minute or so until they’re hot all the way through. An air fryer works but keep a close eye on them because they can burn fast.
Pizza Grilled Cheese
Ingredients
Garlic butter:
- 1/2 cup unsalted butter softened
- 1 Tablespoon grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Sandwiches:
- 8 slices thick white bread or Texas toast
- 12 slices mozzarella cheese
- 6 ounces pepperoni slices
- pizza sauce warmed, for serving
Instructions
- In a bowl, mix together 1/2 cup unsalted butter, softened, 1 Tablespoon grated parmesan cheese, 1 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning until smooth.
- Spread butter mixture on one side of each of the 8 slices thick white bread. Lay bread slices butter-side up on a baking sheet.
- Heat a large skillet over medium-low heat.
- Place one bread slice in the skillet, butter-side down.
- Top with 1 slice mozzarella cheese, 6 pepperoni slices, another slice mozzarella, 6 more pepperoni slices, and a final slice mozzarella.
- Place second bread slice on top, butter-side up.
- Cover skillet with a lid. Cook 3-5 minutes until bottom bread is golden brown.
- Flip sandwich carefully with a spatula. Cover and cook another 3-5 minutes until second side is golden and cheese has melted.
- Repeat with remaining sandwiches.
- Serve hot with warmed pizza sauce for dipping.
Notes
Set finished sandwiches on a wire rack to prevent soggy bottoms.
Add other toppings like cooked sausage, sautéed vegetables, bacon, or mushrooms if desired.
Any melty cheese works – try provolone or a cheese blend.
Sourdough, Italian bread, or Texas toast can replace white bread.
Marinara sauce, ranch, or tomato soup work for dipping instead of pizza sauce.
Refrigerate leftovers up to 3 days or freeze up to 3 months.
Reheat in a skillet over low heat, flipping frequently. Air fryer works but watch closely. Don’t microwave as sandwiches will get soggy.
