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Pizza Grilled Cheese

Pizza sandwich-style grilled cheese with crispy bread and a melty mozzarella-pepperoni center, cooked on a pan or panini press. Stuffed with pizza sauce and Italian seasoning, it’s a fast easy lunch kid-friendly fun food with marinara for dipping.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Sandwich bread and grilling fat
  • 8 bread
  • 1 Butter for grilling Use enough to coat the outsides of the bread slices.
Cheese, toppings, and seasoning
  • 2 cup mozzarella cheese, shredded
  • 1 cup pepperoni slices
  • 0.5 cup pizza sauce
  • 1 tsp Italian seasoning
Dipping sauce
  • 1 Marinara sauce for dipping Warm before serving if possible.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 panini press

Method
 

Assemble the stuffed sandwiches
  1. Butter one side of each bread slice evenly so the outside browns and crisps. Apply a thin, full-coverage layer and set slices aside with the buttered sides facing up.
  2. On the unbuttered side of each slice, layer mozzarella cheese, pepperoni slices, a spoonful of pizza sauce, and Italian seasoning. Distribute toppings so they reach close to the bread edges for better melting.
  3. Top each with a second bread slice, buttered-side out. Press gently so the fillings stay together and the sandwich closes cleanly.
Grill until golden and melty
  1. Preheat a skillet over medium heat (or a panini press if using). Cook time will be about 3-4 minutes per side, or until the outside turns golden.
  2. Grill the sandwich for 3-4 minutes per side, or until the bread is golden and the cheese visibly melts. Use medium heat so the interior heats through without burning the crust.
Serve
  1. Serve immediately with warm marinara sauce for dipping. Cut as desired so you can see the melted cheese and pepperoni inside.

Notes

For the crispiest crust, use shredded mozzarella that’s evenly distributed and press the sandwiches firmly during grilling (or close the panini press). Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through (not in a microwave alone). Freezing is not recommended for best texture, but you can assemble sandwiches ahead and refrigerate (uncooked) up to 24 hours. For a lighter option, use part-skim mozzarella and turkey pepperoni while keeping the same grilling method.