Layers of mozzarella and provolone cheese, pepperoni, and a bit of marinara sauce and fresh basil are tucked into an artisan bread and grilled. Shown here with my fresh homemade tomato soup for a classic supper.
Pepperoni Pizza Grilled Cheese
Now, I'm the first to admit I love a good grilled cheese, made on white bread slathered with butter, sandwiched around plain ole American cheese and browned in a skillet. Serve it with a bowl of good ole Campbell's tomato soup {and I like to drop a slice of American cheese into that soup as it's warming} and you got yourself a mighty fine meal there.
But every once in awhile I like a nice change too.
I ran across this sandwich in Cook's Country a pretty neat publication of America's Test Kitchen, especially if you like a wide variety of well-tested recipes.
I already had plans for that Homemade Fresh Tomato Soup I just posted and thought this sounded like a great sandwich to pair with that.
With layers of mozzarella and provolone cheese, some pepperoni tucked in with a bit of fresh basil, it sure sounded pretty darned good to me!
I like to render off some of the fat from the pepperoni. To do that, place the pepperoni on a paper towel lined plate.
Microwave about 30 seconds.
This sandwich is definitely worthy of one of those artisan breads too - the kind with the crusty exterior and chewy crumb - and I happened across a boule on the clearance rack of day-old bread at the grocery store that was a great fit for this.
Tucked into the bread were whole cloves of garlic - perfect!
A little fresh basil from the garden.
On each of 4 slices of the bread, spread a small amount of marinara sauce and add 2 slices of provolone.
Top each sandwich with 6 to 8 slices of pepperoni, depending on the size of the bread.
Sprinkle basil on top of the pepperoni.
Add mozzarella on top of the basil.
Spread a bit more marinara sauce on the remaining bread slices, top sandwiches, and brush both sides of the outside of the bread lightly with melted butter.
I don't have a panini press, so I'm using a Foreman grill, otherwise, place onto a grill, weighed down with a sandwich press or heavy pan.
Add mozzarella on top of the basil.
Spread a bit more marinara sauce on the remaining bread slices, top sandwiches, and brush both sides of the outside of the bread lightly with melted butter.
I don't have a panini press, so I'm using a Foreman grill, otherwise, place onto a grill, weighed down with a sandwich press or heavy pan.
Cook about 5 minutes per side or until cheese is melted.
Slice diagonally.
Lookie at all that gooey goodness.
Serve this up with a bowl of my homemade fresh tomato soup!
Check out more of my sandwiches on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
100901
.
