Grilled Pizza Sandwiches

Think of these as a grilled cheese that went to Italy. Pizza sauce gets spread on both bread slices (inside), then salami and cheese go between them. Butter the outside, grill until golden, and you’ve got a crispy, melty sandwich that hits every pizza craving without waiting for dough to rise or an oven to preheat.

The pizza sauce on both slices is what makes this work as a pizza substitute rather than just a fancy grilled cheese. It keeps the interior saucy and gives you that tomato-herb hit in every bite. A sprinkle of garlic powder on the cheese before closing adds that pizzeria aroma.

Butter the outside of both bread slices generously. The butter is what creates that golden, crackling crust in the pan. Margarine works but doesn’t brown as deeply or taste as rich.

Chef Tips

• Grill over medium heat, not high. Low and slow gives the cheese time to melt fully before the bread burns. High heat gives you charred toast with cold cheese inside.
• Don’t overload with sauce. Too much makes the bread soggy and the sandwich falls apart when you flip it. A thin, even spread is all you need.
• Press the sandwich gently with a spatula while grilling. This ensures full contact with the pan and even browning across the surface.
• Use a cheese that melts well: mozzarella, provolone, or Muenster all work great for that stretchy pizza pull.

Variations

• Add sliced pepperoni or diced green peppers inside for a more loaded pizza flavor.
• Use Italian bread or sourdough instead of regular sandwich bread for a heartier crunch.
• Dip the finished sandwich in extra warm pizza sauce on the side, like a deconstructed calzone.