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. Shown here with my fresh homemade tomato soup for a classic supper.
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. 


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!

Tomato soup made from fresh garden tomatoes and sweet Vidalia onions. It's a light meal even on a hot summer day.


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!





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Posted by on September 7, 2010

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