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!

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!

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Recipe: Pepperoni Pizza Grilled Cheese

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

  • 1 (8 inch) boule loaf (or other sturdy bread), 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

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.

Caprese Grilled Cheese: Prepare as above, except omit pepperoni and substitute slices of fresh tomato.

Mushroom Swiss Grilled Cheese: This is one of my favorites! Saute 1/2 cup sliced Vidalia onion in 2 tablespoons butter until tender. Add mushrooms and continue cooking until tender. Pile on insides of buttered bread, top with Swiss cheese and grill or press.

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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