Grilled Cheese Sandwich Pizza

5 from 54 votes

Grilled Cheese Sandwich Pizza

Pizza grilled cheese is stuffed with mozzarella, pepperoni sandwiched between two pieces of buttery garlic toast. It's a fun twist on a classic.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: American

Servings:

Author: Natalie Dicks

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

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.

Leftovers. 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.

Reheat. 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.

For more substitutions and tips, check out the full recipe post

Nutrition