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Pizza Grilled Cheese

Pizza grilled cheese with a crispy, buttery pan-seared crust and a molten mozzarella, marinara, and pepperoni filling. Cook on one skillet in under 15 minutes, then slice diagonally for a stretchy cheese pull.
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Prep Time 8 minutes
Cook Time 7 minutes
rest 1 minute
Total Time 16 minutes
Servings: 1 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For each sandwich
  • 2 thick-cut white sandwich bread
  • 1 tbsp unsalted butter, softened
  • 2 tbsp marinara sauce
  • 0.5 cup shredded mozzarella cheese
  • 7 pepperoni
  • 0.25 tsp dried Italian seasoning
  • 0.25 tsp garlic powder
  • 2 tbsp shredded Parmesan cheese
Optional add-ins
  • 2.5 green bell pepper
  • 4.5 black olives
  • 0.06 tsp red pepper flakes

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet sandwich
  1. Heat a non-stick skillet or cast iron pan over medium-low heat.
  2. Spread the softened butter evenly on one side of each bread slice, all the way to the edges for a fully golden crust.
  3. Flip both slices buttered-side down and spread marinara sauce on the unbuttered side of one slice, about 1 tbsp, leaving a small border.
  4. Layer the shredded mozzarella generously over the marinara, then add the pepperoni in a single layer.
  5. Sprinkle the Italian seasoning, garlic powder, and Parmesan over the top.
  6. Add any optional toppings now if using the bell pepper, olives, and/or red pepper flakes.
  7. Spread the second slice of bread with marinara on its unbuttered side, then press it down firmly on top with the buttered side facing out.
  8. Place the sandwich in the preheated skillet and cook for 3–4 minutes until the bottom is deep golden brown and the bread looks toasted.
  9. Press gently with a spatula to help the crust crisp and the filling melt.
  10. Carefully flip and cook the second side for another 3–4 minutes until equally golden and the cheese is fully melted and gooey inside.
  11. Remove from the heat and let sit for 1 minute so the filling sets slightly before cutting.
  12. Slice diagonally and serve immediately.

Notes

For the best cheese pull, cook on medium-low and avoid rushing the flip—deep golden bread usually means the mozzarella has melted fully. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat in a skillet on low until warmed and crisp again. Freezing is not recommended because the bread texture softens after thawing. For a lighter option, use reduced-fat mozzarella and light butter to cut calories without changing the method.