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Pepperoni Grilled Cheese

Golden crispy bread filled with melted mozzarella, savory pepperoni, and fresh herbs - the ultimate gourmet comfort sandwich.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich
  • 8 slices sourdough bread or Italian bread
  • 4 tbsp unsalted butter softened
  • 16 slices fresh mozzarella cheese
  • 24 slices pepperoni
  • 12 fresh basil leaves
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder optional
  • salt and black pepper to taste
  • fresh thyme for garnish
For Optional Dipping Sauce
  • 1 cup marinara sauce
  • 0.25 tsp red pepper flakes optional

Equipment

  • Large Skillet or Griddle
  • Spatula
  • Cutting board
  • Butter knife

Method
 

  1. Lay out all bread slices on a clean work surface. Butter one side of each bread slice generously with softened butter, mixing in garlic powder if desired.
  2. Heat a large skillet or griddle over medium heat.
  3. Place one slice of bread butter-side down. Layer with 2 slices of mozzarella cheese.
  4. Arrange 6 pepperoni slices evenly over the cheese layer.
  5. Sprinkle a pinch of dried oregano over the pepperoni, then add 2-3 fresh basil leaves.
  6. Top with 2 more slices of mozzarella cheese, then place the second bread slice on top, butter-side up.
  7. Carefully transfer the assembled sandwich to the preheated skillet. Cook for 3-4 minutes until the bottom is golden brown and crispy.
  8. Using a wide spatula, carefully flip the sandwich. Cook the second side for another 3-4 minutes until golden and the cheese is fully melted.
  9. If needed, reduce heat to low and cover with a lid for 1-2 minutes to help cheese melt completely.
  10. Remove from heat and let rest for 1 minute before cutting diagonally.
  11. Garnish with fresh thyme and serve immediately. If using marinara sauce, warm it up and serve on the side for dipping.

Notes

For extra flavor, add a thin layer of pesto or sun-dried tomato paste inside the sandwich. You can crisp the pepperoni in the pan before assembling for added texture. Store leftovers in refrigerator for up to 2 days and reheat in a skillet for best results.