Tuesday, September 7, 2010

Pepperoni Pizza Grilled Cheese

Layers of mozzarella and provolone cheese, pepperoni, and a bit of marinara sauce and fresh basil are tucked into an artisan bread and grilled. Serve with a commercial or homemade tomato soup.

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!

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!

Put this on your outdoor grill, or on an indoor grill and weigh it down with a heavy skillet or pan, or just use a countertop grill, like a George Foreman, like I did - enjoy!


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Pepperoni Pizza Grilled Cheese

©From the Kitchen of Deep South Dish
Prep/Cook time: 10 min | Yield: 4 servings

Ingredients
  • 1 (8 inch) boule loaf, cut into eight, 1/2 inch slices
  • 32 slices of pepperoni, 8 per sandwich
  • Marinara sauce
  • 8 slices of provolone cheese, 2 per sandwich
  • Fresh, chopped basil
  • 8 slices of mozzarella cheese, 2 per sandwich
  • Melted butter, optional
Instructions

Place the pepperoni on a paper towel lined plate and microwave about 30 seconds to render fat. 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 8 slices of pepperoni. Sprinkle basil on top of the pepperoni and 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 with melted butter, if desired. Place onto a grill, weighed down with a sandwich press or heavy pan. Cook about 5 minutes per side or until cheese is melted. Serve with tomato soup.

Source: http://deepsouthdish.com

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©Deep South Dish
Adapted from Cook's Country magazine
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Posted by on September 7, 2010

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11 comments:

  1. Hi Mary, now that is one great combination of flavors and techniques. This looks like a great way to devour some pizza sandwiches in one bite.

    Très magnifique et bon appetit!
    CCR
    =:~)

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  2. My grandsons would love this...and Grandma and grandpa would too!

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  3. Now that sounds like a mighty fine grilled cheese!

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  4. Just delish...I'd gobble that up in a heartbeat :)

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  5. This is an awesome grilled cheese - I'll have to try it and the soup soon.

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  6. Freaking yuum! Easy but rockin' the taste, I love it.

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  7. Fabulous grilled cheese!!! Sometimes I really wish I hadn't visited your blog Mary, seems I always leave with a craving! [big grin]

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  8. What a great twist on the grilled cheese sandwich. I'll bet my two year old would inhale these... he loves grilled cheese and pepperoni pizza so this would be heaven to him. :)

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  9. Oh my!!! Gonna have to make this when my basil comes up!!!

    ReplyDelete

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