Pepperoni Pizza Grilled Cheese Sandwich
The pepperoni pizza grilled cheese is stuffed with mozzarella cheese, and the pepperoni is sandwiched between two slices of buttery garlic toast. This is an interesting twist on the classics.
This is a sponsored conversation written by me on behalf of Sara Lee® Bread. As always, all opinions are 100% of my own.
Pizza + grilled cheese
Grilled cheese sandwiches are a staple in our family, especially in winter and spring. They are fast and easy to make! We always eat them with soup, or with baked beans and fresh fruit.
Since April is National Grilled Cheese Month (April 12 is National Grilled Cheese Day), I think it will be fun to share the classic delicious twist. This version tastes like a pepperoni pizza sandwiched between garlic bread, wow, is it delicious-the family’s favorite!
I used two thick and soft slices of Sara Lee® Artesano™ bread-it is the original artisan style sliced bread. It happens to be free of high-fructose corn syrup, artificial flavors and colors, which is always a bonus in this mom’s book.
We also like to use it to make toast! It also provides golden wheat, which includes a little honey, olive oil and sea salt!
How to make a pizza sandwich
Cooking pizza sandwiches: Because of all the sticky and delicious ingredients, you want to cook so slowly and slowly. This way the bread will not burn before it melts in the middle of the cheese.
If you only make a few, the stove top frying pan works well. But if you want to make a few, I suggest using an electric frying pan.
Cook. Take a slice of Artesano bread and place it in a hot frying pan with some butter. Add a slice of mozzarella cheese, then add pepperoni and another slice of cheese. Place another slice of Artesano bread on top, then cook and turn over.
spread. Once the cheese looks melted, coat with garlic butter and cook on both sides for another 30 seconds. Delete and enjoy!
tip: Since pepperoni will not actually be cooked, you need to place it on a microwave-safe dish lined with paper towels and cook for about 20-25 seconds. This will also help release a lot of grease. Tap it, it’s ready.
Change cheese: Mozzarella cheese is a classic choice for pizza, but you can easily use other cheeses such as white cheddar, Monterey Jack cheese, and Gruyere cheese. Not only can you change cheese, You can also change the toppings:
- black pepper
- Bacon bit
- Chopped sausage
Keep the remaining sandwiches storage In an airtight container in the refrigerator. You can also wrap them in plastic wrap and then wrap them in foil, or store them together in Ziploc and then store them in the refrigerator.
Thaw, if applicable, and Reheat In the oven or pan.
For more pepperoni pizza, try:
Course main course
Preparation time 5 minutes
Cooking time 5 minutes
Total time 10 minutes
Calories 625 kcal
Author Little Luna
- 1 tbsp.Unsalted butter
- 4 slices Sara Lee® Artesano™ bread
- 4 slices mozzarella cheese, 1/8 inch thick
- 18 slices of pepperoni cooked in the microwave for 20 seconds, then wipe off the grease
- 3 tablespoons.Unsalted butter
- 1/4 teaspoon.Fresh or dried parsley
- ¼ teaspoon.Italian seasoning
- 1/4 teaspoon.Garlic powder
- 1/8 teaspoon.Salt
In a medium frying pan over medium-low heat, add butter and melt. Place two slices of toast side by side.
Add a slice of mozzarella cheese, 9 portions of pepperoni, and another slice of mozzarella cheese to each slice of bread. Put the remaining slices of bread on top.
Cook for about 3 minutes on each side or until the cheese is melted.
At the same time, make garlic butter. In a small microwave-safe bowl, add butter. Heat to melt. Add parsley, Italian seasoning, garlic powder and salt.
Brush both sides of the grilled cheese with a pastry brush. Cook for 30 seconds on each side. If necessary, remove, sprinkle with Parmesan cheese, and dip in your favorite marinade.
For more information and recipes on Sara Lee bread, be sure to go here. You can also find them on Facebook, Pinterest and Instagram. Please enjoy!
This is a sponsored conversation written by me on behalf of Sara Lee Bread. The opinions and text are mine.
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