Introduction

Pizza grilled cheese is a delicious fusion of two favorite comfort foods, combining melty cheese, savory pepperoni, and warm marinara between crispy, buttery bread. It’s an easy-to-make sandwich that brings the flavors of pizza to a classic grilled cheese. Perfect for a quick lunch or cozy dinner.

The image shows a grilled sandwich cut in half and stacked, with two slices of golden brown toasted bread on the outside. Inside, there is a layer of melted white cheese that appears soft and gooey, topped with a layer of crispy, reddish-brown pepperoni slices. The sandwich is garnished with small green basil leaves scattered on both bread and around the sandwich. The sandwich sits on crumpled brown paper, set on a white marbled texture surface, with a blurred red tomato visible in the background. 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 & drained)
Optional: 2 tbsp finely diced red onion (lightly sautéed)
2 tbsp sliced black olives, drained & 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 for a creamy blend). Grate and mix all the cheeses together. Prepare your toppings by chopping the pepperoni, sautéing and draining bell peppers and red onion if using, chopping olives, and preparing basil or oregano. Ensure any cooked sausage or mushrooms are well-drained. Measure out the pizza sauce and lay out all bread slices.
Step 2: Spread the butter or butter-mayo mixture on one side of each bread slice; this side will be the exterior. Place four slices, buttered side down, as the sandwich bases. 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 mixture over the sauce. Distribute the prepared toppings evenly over the cheese, then top with the remaining cheese. Finish by placing the other four bread slices on top, buttered side up, and gently press to secure the filling.
Step 3: Preheat a large non-stick or cast-iron skillet over medium-low heat for 3 to 5 minutes. Carefully place two sandwiches, buttered side down, into the pan (cook in batches if necessary). Grill without pressing for 4 to 6 minutes until the bread turns a deep golden brown. Cover the pan with a lid for 2 to 3 minutes to help the cheese melt evenly. Flip the sandwiches, cover again, and grill the other side for another 4 to 6 minutes until golden and the cheese is bubbly. Total cooking time per sandwich is about 10 to 15 minutes. Transfer finished 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 to allow the cheese to set and the crust to crisp further. Using a sharp serrated knife, slice each sandwich diagonally. Serve immediately with warm marinara sauce for dipping and sprinkle with optional red pepper flakes if desired.

Tips & Variations

Mixing mayonnaise with the butter adds extra richness and helps create a golden, crispy crust.
For a vegetarian version, skip the meat toppings and increase the vegetables or add sautéed mushrooms.
Use freshly grated cheeses for better melt and flavor.
If you prefer a spicier kick, add a pinch of red pepper flakes inside the sandwich before grilling.
For easy cleanup, cook sandwiches in a cast-iron skillet or heavy pan that retains heat well and provides even browning.

Storage

Store leftover pizza grilled cheese sandwiches wrapped tightly in plastic wrap or airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness, or in an oven at 350°F (175°C) for about 8-10 minutes. Avoid microwaving if possible, as it can make the bread soggy.

How to Serve

A close-up of a toasted sandwich stacked in two halves, showing three layers: the top and bottom layers are golden-brown grilled bread with a crispy texture, sprinkled with small pieces of green herbs. The middle layer is melted white cheese oozing out, mixed with bright red, slightly crispy pepperoni slices. The sandwich is placed on brown paper with a few green herb pieces scattered around, and red tomatoes blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this sandwich?

Yes, sturdy breads like sourdough, rustic Italian, or Texas toast work best because they hold up well during grilling and provide a nice texture. Avoid very soft or thin breads that might become soggy.

What if I don’t have all the toppings listed?

You can customize this sandwich easily with what you have on hand. The core elements are the cheeses, bread, marinara sauce, and some type of pepperoni or meat substitute. Feel free to add or omit vegetables and herbs based on your preference.