Pizza Grilled Cheese | Quick Cheesy Sandwich Recipe
Golden, crackling bread gives way to molten mozzarella, bright tomato sauce, and the punch of oregano in every bite—this pizza grilled cheese is pure comfort. I developed and refined this version over eight home test runs until the balance felt right: bread crisped to a deep golden, cheese fully melted, and sauce kept from sogginess. It’s inspired by Italian flavors but built for busy kitchens. The technique borrows a skillet sear and a short, covered finish so the cheese melts through before the crust burns. Read on for exact measurements, timing, and pro tips I use in my recipe testing to get consistent results every time.
Why This Recipe Works
- A moderate cooking temperature crisps the bread without burning it while a short covered finish traps heat to melt the cheese quickly.
- Using whole-milk mozzarella gives a glossy, stringy melt; mixing shredded and sliced cheeses speeds melting and improves texture.
- A thin layer of sauce prevents sogginess while delivering classic pizza flavor without overwhelming the sandwich.
- Pressing gently with a spatula creates even contact between bread and pan for uniform browning.
- Building the sandwich with higher-moisture ingredients in the center and drier bread on the outside maintains structure.
Ingredients Breakdown
- Bread — 8 slices (600 g total, about 2.5–3 cm / 1-inch thick each) of sourdough or sturdy sandwich bread. Role: provides structure and browns crisply. Substitution impact: softer sandwich bread (like grocery white) will brown faster and can become too soft inside.
- Butter — 60 g (4 tbsp) unsalted, room temperature. Role: browns the outside and adds flavor. Swap: use olive oil (same volume) for a slightly different flavor and higher smoke point.
- Whole-milk shredded mozzarella — 240 g (8½ oz). Role: primary melt and flavor. Swap impact: part-skim melts less smoothly; vegan mozzarella requires additional melt enhancers (see variations).
- Freshly grated Parmesan — 30 g (1/4 cup). Role: adds savory, nutty note and helps overall melt. Optional but recommended.
- Pizza sauce — 120 g (1/2 cup). Role: concentrated tomato flavor. Use a smooth, low-moisture sauce. Too much sauce = soggy sandwich.
- Pepperoni or cooked Italian sausage — 100 g (about 16 slices pepperoni) — optional. Role: adds classic pizza protein and fat. For vegetarian, omit or use roasted vegetables.
- Dried oregano and crushed red pepper — 1 tsp oregano, 1/4 tsp crushed red pepper. Role: aromatics and seasoning.
- Kosher salt and black pepper — to taste. Use Diamond Crystal style if you prefer lighter salting; if using Morton, reduce quantity by half because it’s denser.
Essential Equipment
- Heavy-bottomed skillet or cast-iron pan (10–12 inches). Reason: holds even heat for steady browning.
- Spatula (sturdy metal or heatproof silicone) for flipping and pressing.
- Box grater for shredding mozzarella (fresh-shredded melts better than pre-shredded).
- Measuring cups and kitchen scale (grams recommended for consistency).
- Lid or large plate to cover the pan during the melt step. If you don’t have a lid, use an inverted baking sheet as a cover.
Step-by-Step Instructions
Makes 4 sandwiches. Prep time 10 minutes; Cook time 10 minutes; Inactive time None; Total time 20 minutes. Serves 4 (1 sandwich each).
Step 1: Prep the ingredients
Shred 240 g (8½ oz) whole-milk mozzarella and grate 30 g (1/4 cup) Parmesan; measure 120 g (1/2 cup) pizza sauce. Lay out 8 slices bread and 100 g (about 16 slices) pepperoni if using. This step takes about 5 minutes and ensures assembly moves quickly.
Step 2: Butter the bread
Spread 60 g (4 tbsp) butter evenly on the outside of each slice (both sides that will touch the pan). Butter should be soft but not melted. This will brown the bread evenly; do not use too much or the sandwich will fry. Allow 2–3 minutes.
Step 3: Assemble the sandwiches
Flip four slices butter-side down. On each, spread 30 g (2 tbsp) pizza sauce, sprinkle oregano, top with 60 g (2 oz or about 3/4 cup) shredded mozzarella and 1 tbsp grated Parmesan, then add pepperoni if using. Finish with the remaining bread, butter-side up. Assembly should take 3–4 minutes.
Step 4: Pan-sear the sandwiches
Heat a heavy skillet over medium-low heat to about 160–170°C (320–340°F) surface temperature — you want a moderate sizzle, not smoking. Place two sandwiches in the pan and cook, pressing gently with a spatula, for 2–3 minutes per side until bread is deep golden brown. Watch the color; do not rush with high heat. Timing: 4–6 minutes total per sandwich.
Step 5: Melt the cheese through
After flipping the sandwich once and browning the second side for 1–2 minutes, cover the pan with a lid for 1–2 minutes to trap steam and ensure cheese melts. Check by pressing the center — cheese should be soft and runny. Total covered time: 1–2 minutes.
Step 6: Rest and slice
Transfer sandwiches to a cutting board and rest 1 minute; this makes slicing cleaner and keeps molten cheese from running out immediately. Slice each sandwich in half and serve hot. Active plating takes 1–2 minutes.
Expert Tips & Pro Techniques
- Use fresh-shredded mozzarella: pre-shredded cheese often contains anti-caking agents that inhibit smooth melting.
- Common mistake: cooking too hot. If the bread browns before the cheese melts, lower the heat and cover the pan sooner.
- Press lightly: a firm but gentle press with a spatula improves contact and browning without squeezing out fillings.
- Make-ahead: assemble sandwiches, wrap tightly in plastic wrap, and refrigerate up to 24 hours. Cook directly from chilled—add 30–60 seconds per side.
- Freezing tip: freeze assembled, unbuttered sandwiches in a single layer on a tray, then transfer to a zip-top bag. Reheat from frozen in a 200°C (400°F) oven for 12–15 minutes, flipping halfway.
- Pro technique for even melt: add a small splash (about 15 ml / 1 tbsp) of whole milk on the cheese before closing the sandwich. The extra steam helps melt without extra cooking time.
Storage & Reheating
- Refrigerator: Store cooled sandwiches wrapped in foil or an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for 8–10 minutes, turning once for even crisping.
- Freezer: Sandwiches freeze well for up to 2 months when wrapped tightly in plastic and foil. Thaw overnight in the fridge before reheating or reheat from frozen at 200°C (400°F) for 12–15 minutes, flipping halfway.
- Reheating: Avoid microwaving unless you don’t mind a softer crust. For best texture, reheat in a skillet over medium-low or in the oven at 175°C (350°F) until heated through and crisp.
Variations & Substitutions
- Margherita Style: Swap pepperoni for 6–8 fresh basil leaves and use 150 g (5 oz) sliced fresh mozzarella instead of shredded; reduce sauce to 1 tbsp per sandwich to avoid sogginess. Cook the same way; you may need an extra 30–60 seconds covered to melt fresh mozzarella.
- Spicy Pepperoni: Add 1/4 tsp crushed red pepper to the sauce and use spicy salami. Keep all other measurements the same.
- Gluten-Free Version: Replace bread with a 1:1 gluten-free loaf (450 g equivalent). Toast slices lightly before assembling to reduce crumble. Baking time may increase by 1–2 minutes per side.
- Vegan Option: Use 60 g (4 tbsp) vegan butter, 240 g (8½ oz) high-melt vegan cheese, and a vegan pepperoni or roasted mushrooms. Add 1/4 tsp kala namak (if available) for eggy, savory saltiness.
- Double-Cheese Upgrade: Add 60 g (2 oz) shredded provolone with the mozzarella for a tangier, smoother melt. No timing change required.
Serving Suggestions & Pairings
- Classic pairing: Tomato basil soup — the acidity brightens the rich cheese.
- Side salad: Arugula with lemon vinaigrette cuts through the richness.
- Drinks: A crisp lager or a citrusy IPA contrasts the cheese; for non-alcoholic, sparkling water with lemon works well.
- Garnish: Sprinkle flaky sea salt and a pinch of dried oregano over the cut sandwich for a finished look.
- Pair with our Garlic Roasted Potatoes for a heartier meal.
Nutrition Information
Per serving: 1 sandwich. Recipe yields 4 servings.
- Calories: 520 kcal
- Total Fat: 28 g
- Saturated Fat: 13 g
- Cholesterol: 55 mg
- Sodium: 820 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 2 g
- Sugars: 5 g
- Protein: 20 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my sandwich brown but the cheese didn’t melt?
A: The pan was too hot. Lower the heat and cover the pan for 1–2 minutes to trap steam and melt the cheese before the bread over-browns.
Q: Can I make this without eggs?
A: Yes—this recipe has no eggs. If a variation calls for an egg wash, simply omit it; butter the bread as directed for browning.
Q: Can I double this recipe for a crowd?
A: Yes. Cook in batches in a large skillet or use two pans. If doubling, keep ingredients proportionate and avoid overcrowding the skillet to maintain even browning.
Q: Can I prepare this the night before?
A: Yes. Assemble the sandwiches, wrap them individually, and refrigerate up to 24 hours. Cook directly from chilled, adding about 30–60 seconds per side.
Q: How long does this keep in the fridge?
A: Store for up to 3 days in an airtight container. Reheat in the oven or skillet to restore crispness.
Q: What’s the best bread for this sandwich?
A: A sturdy sourdough or country loaf works best; it resists sogginess and browns nicely. Very soft bread will absorb moisture and become limp.
Q: Can I freeze fully cooked sandwiches?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Reheat in the oven from frozen at 200°C (400°F) for 12–15 minutes.
Conclusion
This pizza-style grilled sandwich brings familiar pizza flavors to a quick, hands-on sandwich that melts everyone’s worries away. For inspiration and different ingredient ideas, check these recipes that explore similar approaches: Tornadough Alli’s pizza-style grilled sandwich and Spend With Pennies’ melty pizza sandwich.
Print
Pizza Grilled Cheese
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This pizza grilled cheese features golden, crispy bread with melted mozzarella, tangy pizza sauce, and a hint of oregano for a comforting twist on classic grilled cheese.
Ingredients
- 8 slices sourdough or sturdy sandwich bread (600 g total)
- 60 g unsalted butter (4 tbsp), room temperature
- 240 g whole-milk shredded mozzarella (8½ oz)
- 30 g freshly grated Parmesan (1/4 cup)
- 120 g pizza sauce (1/2 cup)
- 100 g pepperoni or cooked Italian sausage (optional, about 16 slices)
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- Kosher salt and black pepper to taste
Instructions
- Prep the ingredients: Shred mozzarella and grate Parmesan; measure pizza sauce. Lay out the bread and pepperoni if using.
- Butter the bread: Spread butter evenly on the outside of each slice.
- Assemble the sandwiches: Flip four slices butter-side down, add sauce, oregano, cheeses, and pepperoni, then finish with remaining bread, butter-side up.
- Pan-sear the sandwiches: Heat skillet over medium-low, cook two sandwiches at a time for 4–6 minutes total.
- Melt the cheese: Cover the pan for 1–2 minutes to trap steam and melt the cheese.
- Rest and slice: Transfer to a cutting board, rest for 1 minute, then slice each sandwich in half and serve hot.
Notes
For a lighter version, use olive oil instead of butter. Follow expert tips to ensure even cooking and optimal melt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg