This elevated recipe takes everything you know and love about garlic bread and pizza, and combines it into a grilled cheese sandwich unlike any other. We slather the outside of the bread with an assertive garlic Parmesan butter to create a delicious golden brown, crispy exterior. Layers of melted mozzarella and pepperoni make up the inside.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 stick softened butter
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon minced fresh parsley
- Kosher salt and freshly ground pepper
- 8 slices white bread
- 12 slices low-moisture mozzarella cheese
- 24 slices pepperoni
Instructions
- Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
- On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
- In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1555 |
| Total Fat | 129 g |
| Saturated Fat | 60 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 64 g |
| Cholesterol | 312 mg |
| Sodium | 3755 mg |
Reviews
My family loved this sandwich. The pepperoni was great and the butter on the outside made the bread really special. I made this for lunch and it was very filling.
What I appreciated most about this recipe was how quick and easy it was to prepare. It’s a fantastic option for a busy weeknight dinner or a satisfying lunch. Plus, the ingredients are readily available in most kitchens.
This is easy and good, made this to go with capelletti soup. We did add slices of American cheese slices and weren’t dissapointed on this windy, rainy blah day.- will make again, might add roasted red pepper slices too.
This soup and sandwich combo was very good and easy on a weeknight. This grilled cheese with an extra cheesy crust was a revelation, especially when dipped in the Tomato-Parmesan Soup (from the same magazine article). We also had a small romaine salad on the side.