Loaded Pizza Grilled Cheese

This Loaded Pizza Grilled Cheese packs everything you love about a supreme pizza (pepperoni, mushrooms, peppers, onion, olives and gooey mozzarella) between two slices of buttery, crisp sourdough. It's a fast, fun dinner that tastes like pizza night without waiting on a single delivery.

Grilled cheese is the way to go when you want dinner on the table without putting too much thought into it, but that's no reason it has to be ordinary. This one is a two-fork sandwich, meaning you might want to share it with someone. I had every intention of sharing mine, finished half, and turned my back for about two seconds. That's all it took for my black lab to devour the other half. She didn't use the fork.

Key Ingredients & Substitutions

• Sourdough bread. Large, sturdy slices from a sourdough round hold up to all the fillings and toast into a crackly crust. Thick-cut Italian bread, ciabatta or Texas toast work too. Skip thin sandwich bread, which goes soggy under the sauce.
• Butter. Softened butter spreads easily and gives the outside that golden, crisp finish. Margarine works, and a thin layer of mayonnaise on the outside browns beautifully if you're out of butter.
• Pizza sauce. A thick pizza sauce like Rao's Homemade Pizza Sauce stays put instead of running out the sides. Plain tomato sauce stirred with a pinch of Italian seasoning is a fine swap, as is marinara.
• Mozzarella cheese. Sliced mozzarella melts evenly and gives you that classic pizza stretch. Provolone adds a little more tang, and shredded mozzarella works if you press it into the sauce so it doesn't fall out.
• Pepperoni. Regular or turkey pepperoni both crisp up nicely at the edges. Cooked Italian sausage, ham or salami make easy substitutions.
• Veggie toppings. Sliced mushrooms, diced yellow bell pepper, thin red onion and sliced black olives give you the full supreme-pizza effect. Keep the pieces small and thin so they warm through before the bread browns.
• Diced tomatoes. A spoonful of well-drained diced tomatoes adds a fresh, juicy bite. Drain them thoroughly, or leave them out if you prefer a less saucy sandwich.

Helpful Tips

Cook low and slow. Medium-low heat is the secret to any good grilled cheese, and it matters even more with a loaded one. Too much heat scorches the bread before the cheese in the middle has a chance to melt. Give it a few extra minutes and you'll get a golden crust with a fully melted center.

Put cheese on both sides. Layer a slice of mozzarella directly against each piece of bread, with the toppings in between. The cheese acts as glue, holding the pepperoni and veggies in place and keeping the sauce from soaking straight into the bread.

Use a panini press if you have one. A panini press cooks both sides at once and gives you those pretty grill marks. No press? A heavy cast iron skillet works great. Press the sandwich down with a spatula or set a smaller pan on top while it cooks.

Warm raw veggies first if you like them soft. The quick cook time leaves mushrooms, onion and peppers slightly crisp, which many people love. For softer veggies, sauté them in a teaspoon of oil for 2 to 3 minutes before building the sandwich.

Don't overdo the sauce. About two tablespoons per slice of bread is plenty. A thin, even layer gives you pizza flavor in every bite without making the bread soggy or sending sauce out the sides when you press it.

Variations

• Build-your-own night. Set out bowls of toppings and let everyone assemble their own sandwich, just like a make-your-own pizza bar. It's a great fix for a family with different tastes.
• Meat lover's. Add cooked crumbled Italian sausage, crispy bacon and a few slices of ham along with the pepperoni.
• Veggie supreme. Skip the pepperoni and double up on mushrooms and peppers, then add fresh spinach and artichoke hearts.
• Hawaiian. Swap the olives and pepperoni for sliced ham and well-drained pineapple tidbits.
• Garlic bread style. Stir a little garlic powder and grated Parmesan into the softened butter before spreading it on the bread.
• Low-carb. Craving the flavors without the bread? Try this Easy Weeknight Keto Pizza with Pepperoni instead.

Serving Ideas

Slice each sandwich in half and serve it with a small bowl of warm pizza sauce for dipping. It turns a simple grilled cheese into something that feels like a pizzeria treat, and kids love it. A sprinkle of Italian seasoning or crushed red pepper on top adds a nice finish.

Grilled cheese and tomato soup is a classic pair for a reason, and a bowl of Copycat Panera Tomato Soup is perfect alongside. For a lighter side, try a crisp green salad or a Cold Italian Pasta Salad with Tomatoes and Cucumbers. Chips, pickles or a handful of fresh veggies round out a quick lunch.

Storing & Freezing

This sandwich is at its best straight off the grill, while the bread is crisp and the cheese is melty. If you have leftovers, let them cool, wrap them tightly in foil or plastic wrap, and refrigerate for up to 2 days. Reheat in a skillet over medium-low heat for 3 to 4 minutes per side, or in a 350°F oven or air fryer until hot in the center. The microwave will warm it but leaves the bread soft.

Cooked grilled cheese doesn't freeze well, since the veggies release moisture and the bread turns soggy when thawed. To get ahead, prep the toppings instead: slice the mushrooms, peppers and onion and store them in an airtight container in the fridge for up to 3 days. Then all you have to do at dinnertime is butter, build and grill.

More Grilled Cheese and Pizza Recipes

If you loved this recipe, here are a few more you might enjoy:

• Heirloom Tomato Gourmet Grilled Cheese Sandwich
• Ham, Mushroom and Gouda Grilled Cheese
• Pizza Calzones
• Crustless Pizza (Low Carb Slow Cooker Recipe)

Recipe