Pizza Grilled Cheese (Crispy, Cheesy, Pepperoni-Loaded)

add a thin layer of mozzarella (this helps “seal” the sandwich), then 1–2 tbsp pizza sauce (don’t overdo it),
then pepperoni, then more cheese (mozzarella + provolone). Sprinkle Italian seasoning if using.

Close: Top with remaining bread slices, butter-side up.

Cook low and slow: Heat a skillet over medium-low. Add sandwiches and cook
3–5 minutes per side, pressing lightly, until bread is golden and cheese is melted.

Extra melt trick (optional): If the bread browns before cheese melts, lower heat and cover the pan
for 1–2 minutes to trap heat and melt the center.

Serve: Rest 1 minute, slice, and serve with warm marinara for dipping.

Serving & Storage

Serving Ideas

Dip in marinara or pizza sauce
Serve with a side salad, tomato soup, or roasted veggies
Make it a party plate with fries, mozzarella sticks, or garlic knots

Storage

Best fresh: Grilled cheese is crispiest right away.
Refrigerate: Wrap and store up to 2 days.

Reheat (to keep it crispy)

Skillet: Medium-low, 2–3 minutes per side.
Air fryer: 350°F (175°C), 3–5 minutes.
Oven/toaster oven: 350°F (175°C), 6–8 minutes.
Microwave: Works but softens the bread (not ideal).

Tips

Don’t over-sauce: Too much sauce makes the sandwich soggy—keep it light and dip on the side.
Shred melts best: Shredded mozzarella melts faster and more evenly than thick slices.
Medium-low heat: Gives the cheese time to melt before the bread burns.
Seal with cheese: Put cheese closest to bread to “glue” everything together.
Press lightly: A gentle press helps crisp and melt, but don’t smash it flat.
Swap butter for mayo: Mayo spreads easily and browns beautifully (yes, really).

Variations

Supreme: Add olives, peppers, onions, and mushrooms (use small amounts).
BBQ Chicken Pizza: Use BBQ sauce + cooked chicken + red onion + mozzarella.
Hawaiian: Add ham and pineapple (pat pineapple dry).
Meat Lovers: Add cooked sausage crumbles and bacon bits.
White Pizza: Use Alfredo sauce instead of marinara, add spinach and mozzarella.
Spicy: Add jalapeños or red pepper flakes, and use pepper jack cheese.

FAQ

Why is my sandwich soggy?

Usually it’s too much sauce or watery toppings. Use a thin layer of sauce and keep juicy toppings (like mushrooms)
cooked and drained. Pineapple should be patted dry.

What bread works best?

Sourdough, Italian, or Texas toast hold up well. Softer white bread works too—just cook on lower heat so it doesn’t burn.

Can I make these in the oven?

Yes. Assemble sandwiches, butter the outsides, place on a sheet pan, and bake at 425°F (220°C)
for 6–8 minutes per side (flip once) until golden and melty.

Can I use an air fryer?

Definitely. Air fry at 370°F (188°C) for 4–6 minutes, flip, then 3–5 minutes more until golden and melted.

How do I get the cheese extra melty?

Use shredded cheese and cook on medium-low. Cover the skillet for 1–2 minutes if needed to melt the center.