How can this ultimate pizza grilled cheese go wrong with gooey cheese and pizza toppings in a traditional sandwich?
Ingredients:
8 Italian sandwich bread pieces
6 tablespoons melted salted sweet cream butter
1 tablespoon olive oil (extra virgin)
1 teaspoon Italian seasoning, dry
1 teaspoon powdered onion
48 full-size pepperoni slices, 12 pieces per sandwich
2 cups mozzarella cheese, shredded, 12 cup per sandwich
8 smoked provolone cheese slices
pizza sauce (eight tablespoons)
Instructions:
In a small mixing bowl, combine the melted butter, extra virgin olive oil, Italian seasoning, and onion powder. To blend, whisk or swirl everything together.
Over medium heat, heat a 10 to 12-inch nonstick skillet.
Brush two pieces of bread with the butter mixture on one side.
Place the two slices of bread, butter side down, in the skillet.
2 tablespoons pizza sauce, spooned and poured over the bread pieces in the pan.
On top of the sauce layer, place 1 slice of provolone.
Over the provolone layer, sprinkle ¼ cup shredded mozzarella.
Place 12 pepperoni slices on each of the two sandwiches.
Over the pepperoni layer, add another ¼ cup of shredded mozzarella.
1 slice provolone on top of the top layer of mozzarella
Top the top provolone layer with the top slices of bread.
Brush the butter mixture generously over the top pieces of bread.
Cook for 3 to 4 minutes per side on each sandwich. Keep a tight check on each sandwich while it’s cooking. Slice each sandwich in half carefully and serve immediately.
Note:
The best way to get your cheese to melt is to let it sit out at room temperature for 15 to 20 minutes before you start making these.
This would also be fantastic grilled in a panini press instead of on the stovetop.
Keep a close eye on the temperature, and adjust up or down to avoid burning the sandwich.
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