Pizza meets grilled cheese in the most mouthwatering way possible. These Pizza Grilled Cheese Sandwiches are crispy on the outside, gooey on the inside, and loaded with classic pizza flavors like melted mozzarella, zesty sauce, and pepperoni. It’s like enjoying a slice of pizza—only faster, crispier, and with a golden, buttery crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 slices of bread (white, sourdough, or Italian work great)
4–6 slices of mozzarella cheese (or 1 cup shredded)
6–8 slices of pepperoni (or turkey pepperoni)
4 tbsp pizza sauce (plus more for dipping)
2 tbsp butter (softened)
Optional: Italian seasoning, garlic powder, red pepper flakes
Optional extras: olives, sautéed mushrooms, spinach, cooked sausage, etc.
Directions
Prep the bread:
I start by buttering one side of each bread slice. For extra flavor, I like to mix a little garlic powder or Italian seasoning into the butter.
Assemble the sandwiches:
I keep the buttered sides facing out. On the inside of each sandwich, I spread 1–2 tablespoons of pizza sauce on the unbuttered side of one slice. Then I layer mozzarella, pepperoni, and any other toppings I’m using. I finish it with another layer of cheese and the second slice of bread.
Grill the sandwich:
I heat a nonstick skillet or griddle over medium heat. The sandwiches go in and cook for 2–3 minutes on each side until the bread is golden brown and the cheese is melted. I press them gently with a spatula for even browning.
Serve:
I slice the sandwiches in half and serve them hot with extra pizza sauce or marinara for dipping.
Servings and timing
This recipe makes 2 sandwiches.
Prep time: 5 minutes
Cook time: 6 minutes
Total time: about 11 minutes
Variations
I go Margherita-style with tomato slices and fresh basil for a lighter version.
For a rustic twist, I use ciabatta or baguette slices instead of regular sandwich bread.
When I want a super crispy crust, I spread mayo on the outside instead of butter—it really works.
Sometimes I swap pepperoni for sautéed mushrooms and spinach for a veggie-friendly version.
I’ve even tried it with cooked sausage and red pepper flakes for a spicy kick.
Storage/Reheating
These sandwiches are best fresh, but if I have leftovers, I wrap them in foil and refrigerate for up to 2 days. To reheat, I use a skillet over medium heat to crisp them back up—it takes about 3–4 minutes per side. I avoid microwaving because it makes the bread soggy.
FAQs
How can I make this vegetarian?
I just skip the pepperoni and use veggies like mushrooms, olives, and spinach instead. It’s still delicious and cheesy.
Can I use shredded cheese instead of sliced?
Yes, I often use shredded mozzarella—about ½ cup per sandwich melts perfectly and covers the bread well.
What’s the best bread for this recipe?
I like using sourdough for extra crunch and flavor, but any sturdy bread like Italian or white sandwich bread works.
Can I make this in a panini press?
Absolutely. I use the same prep steps and cook it in the panini press until it’s golden and the cheese is melted—no flipping needed.
Is there a way to make it healthier?
I use whole wheat bread, turkey pepperoni, and less cheese to lighten things up a bit. It still hits the spot!
Conclusion
These Pizza Grilled Cheese Sandwiches are a fun, crave-worthy twist on two classics. I love how customizable they are—perfect for quick lunches, easy dinners, or late-night snacks. Once I tried them, they instantly became a favorite in my rotation. If you’re a fan of melty cheese, crispy bread, and bold pizza flavors, this one’s for you.
📖 Recipe:
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Pizza Grilled Cheese Sandwiches
- Total Time: 11 minutes
- Yield: 2 sandwiches
- Diet: Vegetarian
Description
Pizza Grilled Cheese Sandwiches are the ultimate comfort food mashup—crispy, buttery bread filled with gooey mozzarella, zesty pizza sauce, and savory pepperoni. Quick, customizable, and perfect for dipping.
Ingredients
4 slices of bread (white, sourdough, or Italian)
4–6 slices of mozzarella cheese (or 1 cup shredded)
4 tbsp pizza sauce (plus more for dipping)
6–8 slices of pepperoni (or turkey pepperoni)
2 tbsp butter (softened)
Optional: Italian seasoning, garlic powder, red pepper flakes
Optional extras: olives, sautéed mushrooms, spinach, cooked sausage
Instructions
- Butter one side of each bread slice. Optional: Mix garlic powder or Italian seasoning into the butter for extra flavor.
- With buttered sides facing out, spread 1–2 tbsp of pizza sauce on the unbuttered side of two bread slices.
- Layer mozzarella cheese, pepperoni, and any additional toppings on top of the sauce.
- Add another layer of cheese if desired and top with the remaining bread slices (buttered side out).
- Heat a nonstick skillet or griddle over medium heat. Cook sandwiches for 2–3 minutes per side until golden brown and cheese is melted. Press gently with a spatula for even browning.
- Slice in half and serve hot with extra pizza sauce or marinara for dipping.
Notes
Use whole wheat bread, turkey pepperoni, and less cheese for a lighter version.
Use a panini press for easy cooking and no flipping.
Mayo on the outside creates a super crispy crust.
Vegetarian version: use mushrooms, spinach, and olives instead of pepperoni.
Store leftovers wrapped in foil in the fridge for up to 2 days.
Reheat in a skillet for 3–4 minutes per side to retain crispiness.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
