Meet the pizza grilled cheese: a comfort-food mashup that layers classic pizza flavors—melty cheese, savory sauce, and pepperoni—between two slices of golden, buttery bread. It’s fast to make, kid-friendly, and perfect for a casual lunch or simple dinner.
If you enjoy creative grilled cheeses, try variations like jalapeño popper grilled cheese or steak grilled cheese for different flavor profiles.
Pizza Grilled Cheese Ingredients
You’ll need:
- 8 slices Italian sandwich bread
- 6 tablespoons salted sweet cream butter, melted
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon onion powder
- 48 slices of full-size pepperoni (12 slices per sandwich)
- 2 cups freshly grated mozzarella cheese (½ cup per sandwich)
- 8 slices smoked provolone cheese
- 8 tablespoons pizza sauce
Substitutions and Additions
Onion powder: Swap garlic powder for a more pronounced garlic flavor.
Pizza sauce: Use your favorite jarred or homemade pizza sauce.
Bread: Italian bread is classic, but white sandwich bread, Texas toast, whole wheat, ciabatta, or even French bread will work.
Pepperoni: Try salami, ham, or cooked sausage as alternatives.
Toppings: Add sautéed mushrooms, peppers, onions, or pepperoncini for extra texture and flavor.
How to Make This Pizza Grilled Cheese Recipe
OUR RECIPE DEVELOPER SAYS
Allowing the shredded cheese to sit at room temperature for 15–20 minutes helps it melt more evenly.
STEP ONE: In a small bowl, whisk together the melted butter, olive oil, Italian seasoning, and onion powder until combined.
STEP TWO: Heat a 10–12 inch nonstick skillet over medium heat. A panini press also works well if you prefer.
STEP THREE: Brush one side of two slices of bread generously with the butter mixture.
STEP FOUR: Place the bread slices butter side down in the hot skillet.
STEP FIVE: Spoon about 2 tablespoons of pizza sauce onto each slice and spread it evenly.
STEP SIX: Lay one slice of provolone on top of the sauce, then sprinkle 1/4 cup shredded mozzarella over it.
STEP SEVEN: Arrange 12 slices of pepperoni on each sandwich, then add another 1/4 cup of shredded mozzarella on top of the pepperoni.
STEP EIGHT: Top with the final provolone slice and place the remaining bread slice on top. Brush the outer slice generously with the butter mixture.
STEP NINE: Cook each sandwich 3–4 minutes per side, or until the bread is golden brown and the cheeses are melted. Watch the heat closely to prevent burning. Slice in half and serve hot.
PRO TIP: Adjust the stove or press temperature as needed so the bread browns without overcooking the interior.
How To Serve
These pepperoni pizza grilled cheeses are satisfying on their own, but they pair nicely with crunchy carrot or celery sticks, a handful of potato chips, or a warm bowl of tomato soup for dipping. Serve immediately to enjoy the best texture and melty cheese.
More pizza-style ideas
Pizza Pockets
Pizza Sliders
Storage
In the fridge: Store leftovers in an airtight container and refrigerate for up to 1–2 days. Reheat gently in a skillet over low heat so the cheese melts without drying out the bread.
In the freezer: Freezing is not recommended—thawed bread often becomes soggy and changes texture.
This pizza grilled cheese is a fun, flavorful twist on two classics. It combines the gooey satisfaction of a grilled cheese with the familiar flavors of pepperoni pizza, making it an easy crowd-pleaser for busy weeknights or casual gatherings.
Frequently Asked Questions
Any sandwich bread works: white, Italian, ciabatta, French bread, or rye. Choose a sturdier loaf if you want extra crunch.
Yes—mozzarella and provolone are ideal for that pizza flavor, but cheddar, fontina, or a blend of melting cheeses will also work.
Marinara can be more watery than pizza sauce. If you use it, drain excess liquid or simmer it to thicken so the sandwich doesn’t get soggy.
More Recipes You’ll Love
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- Pizza Casserole with Biscuits
- Tomato Sandwich
- Ham and Cheese Sliders
Pizza Grilled Cheese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 sandwiches
Ingredients
- 8 slices Italian sandwich bread
- 6 tablespoons salted sweet cream butter, melted
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon onion powder
- 48 slices full-size pepperoni (12 per sandwich)
- 2 cups freshly grated mozzarella (½ cup per sandwich)
- 8 slices smoked provolone
- 8 tablespoons pizza sauce
Instructions
- Combine melted butter, olive oil, Italian seasoning, and onion powder in a small bowl; whisk to combine.
- Heat a 10–12 inch nonstick skillet over medium heat (or preheat a panini press).
- Brush one side of two slices of bread with the butter mixture and place butter side down in the skillet.
- Spoon 2 tablespoons pizza sauce onto each bread slice and spread evenly.
- Top with a slice of provolone, ¼ cup shredded mozzarella, 12 pepperoni slices, and another ¼ cup mozzarella.
- Add the final provolone slice, place the top bread slice on, and brush the outside with the butter mixture.
- Cook 3–4 minutes per side until golden and the cheese is melted. Slice and serve hot.
Notes
- Let shredded cheese sit at room temperature for 15–20 minutes to help it melt evenly.
- These sandwiches also grill beautifully in a panini press.
- Monitor heat carefully so the bread browns without burning before the cheese melts.
Nutrition
Calories: 614 kcal | Carbohydrates: 5 g | Protein: 27 g | Fat: 54 g | Sodium: 1284 mg
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