Grilled cheese sandwiches are a staple at our house, especially during winter. Pepperoni pizza grilled cheese takes everything you love about pizza and tucks it into buttery garlic toast. It is melty, saucy, and ready in minutes for a craveable lunch or fun family dinner.
Since April is National Grilled Cheese Month (April 12th is National Grilled Cheese Day) I thought it would be fun to share a tasty twist on a classic. This version tastes just like pepperoni pizza stuffed between garlic bread, and WOW, is it good!
I used two slices of thick, soft Sara Lee®Artesano™ Bread, it’s the ORIGINAL artisan-style sliced bread. It happens to be free of high fructose corn syrup, artificial flavors, and colors, which is always a bonus in this mom’s book.
For more favorite sandwiches, try our French Dip Sandwich, Monte Cristo Sandwich, and the Ultimate Grilled Cheese Sandwich.
Why we think you’ll love it:
- Pizza twist. Same great flavors, but faster and easier!
- Simple ingredients. Budget-friendly ingredients you likely have on hand.
- Anytime meal. Serve for lunch, dinner, or as a savory snack!
Pizza Grilled Cheese Ingredients
- Unsalted butter (1 tablespoon) – Butter melts in the skillet to toast the bread and start a golden crust.
- Sara Lee Artesano Bread (4 slices)- The thick, soft slices hold fillings well and crisp beautifully for a sturdy sandwich.
- Mozzarella cheese, ⅛-inch thick (4 slices) – Cheese melts into stretchy layers that deliver classic pizza pull and creamy flavor. Other cheeses you can use include such as white cheddar, Monterey Jack, and gruyere.
- Pepperoni, cooked briefly and dabbed (18 slices) – Pepperoni adds savory spice, the quick microwave step reduces grease and helps the sandwich stay crisp.
- Unsalted butter (3 tablespoons, for garlic butter) – The butter carries the seasonings for a rich, bakery-style finish.
- Parsley, fresh or dried (¼ teaspoon) – Parsley adds color and a fresh herbal note.
- Italian seasoning (¼ teaspoon) – The seasoning brings a familiar pizzeria aroma in every bite.
- Garlic powder (¼ teaspoon) – Garlic boosts flavor without burning in the pan.
- Salt (⅛ teaspoon) – Salt balances the butter and rounds out the seasonings.
- Optional fillings – olives, peppers, mushrooms, spinach, bacon bits, ham, sausage crumbles
How to Make Pizza Grilled Cheese
TOAST. In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
TOP. To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
COOK. Cook on each side for about 3 minutes or until the cheese is melty.
GARLIC SPREAD. Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt.
- Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.
Kristyn’s Recipe Tips
- Because of all the gooey and delicious ingredients, you want to cook this low and slow. That way, the bread doesn’t burn before the cheese gets melty in the middle.
- If you’re making just a few, the stove-top skillet works well. But if you want to make several, I suggest using an electric skillet.
- Since the pepperoni doesn’t actually cook, you’ll want to place it onto a microwave-safe plate lined with a paper towel and cook it for about 20-25 seconds. This will also help release a lot of the grease. Dab it off, and it’s ready to go.
- Try using white cheddar, Monterey Jack, or gruyere, or adding olives, peppers, mushrooms, spinach, bacon bits, ham, or sausage.
Pepperoni Pizza Grilled Cheese Recipe
Ingredients
- 1 tablespoon unsalted butter
- 4 slices Sara Lee® Artesano™ Bread
- 4 slices mozzarella cheese, 1/8-inch thick
- 18 slices pepperoni, cooked in microwave for 20 seconds and grease dabbed off
For the garlic butter
- 3 tablespoons unsalted butter
- ¼ teaspoon fresh or dried parsley
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
- To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
- Cook on each side for about 3 minutes or until the cheese is melty.
- Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt.
- Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.
Notes
- Because of all the gooey and delicious ingredients you want to cook this low and slow. That way the bread doesn’t burn before the cheese gets melty in the middle.
- If you’re making just a few, the stove top skillet works well. But if you want to make several, I suggest using an electric skillet.
- Since the pepperoni doesn’t actually cook, you’ll want to place it onto a microwave-safe plate lined with a paper towel and cook it for about 20-25 seconds. This will also help release a lot of the grease. Dab it off, and it’s ready to go.
- Try using white cheddar, Monterey Jack, or gruyere, or adding olives, peppers, mushrooms, spinach, bacon bits, ham, or sausage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container for 2 to 3 days, or wrap each sandwich tightly, then place in a freezer bag and freeze for up to 2 months.
Heat a skillet over medium heat, place the sandwich in it, and cover with the lid for 1-2 minutes. Uncover to crips up.
If frozen, heat oven to 350°F. Heat until hot and crisp, about 12 to 18 minutes. If browning too quickly, tent loosely with foil for part of the time.
Complete the Meal
Sides to Serve
Creamy Tomato Basil Soup
55 mins
Baked Zucchini Fries
30 mins
Pasta Salad with Italian Dressing
2 hrs 27 mins
Pizza Salad
8 mins
More Sandwiches
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For more information about and recipes from Sara Lee Bread, be sure to head HERE. You can also find them on Facebook, Pinterest and Instagram. ENJOY!
This is a sponsored conversation written by me on behalf of Sara Lee Bread. The opinions and text are all mine.
These were awesome! The whole family loved them. So easy and delicious. We loved dipping them in some pizza sauce.
I needed something quick and easy and thought this was it! I saw it looking through different recipes last night and thought this was perfect for tonight because my grandson had practice late. It was a big hit! I will be doing this one again soon!
This recipe is a winner to me (even though I haven’t made it)because you include pepperoni in it like a real pizza.several years ago where at my work place I remember the boss ordered a dozen little Caesar pizza where half of the order was pizza that had nothing but cheese and pizza sauce in it. It was meant for a coworker who is a vegetarian, but thought backfired, because at the end of the day,I end up throwing out uneaten pizza because no one wants a pizza with no toppings on it .So I made a comment about the cheese pizza and a few coworkers didn’t like what they heard. I said the way this pizza was ordered with No Meat,No Veggies,is awful because no one would eat it,that I might as well take a bottle of ketchup and a piece of bread and pour it on the bread and call it a pizza.then this CoWorker said it was a poor man’s pizza just because I made this comment of comparison but this recipe is promising,I’ll try when I get the chance to shop.
Hope you enjoy the recipe!
It was phenomenal. Though one thing to watch out for is the burning of the bread. That was a problem with mine. But other than that it was amazing.
The grilled pepperoni sandwich is a quick and delicious lunch! It’s especially easy and great on the griddle!