Equipment Needed
- A large, heavy-bottomed skillet or cast-iron pan (this is non-negotiable for even heat)
- A small bowl for mixing cheeses
- A spatula
- A sharp knife for grating cheese (if not using pre-shredded)
- A small skillet or separate pan for crisping pepperoni (optional, but easier)
Step-by-Step Instructions
First, I get my fillings ready. In a small bowl, I combine the shredded mozzarella and Parmesan. In my small skillet, I heat the olive oil over medium heat and add the pepperoni. I let them fry for just 1-2 minutes per side until they’re slightly curled and crisped at the edges—they’ll continue to crisp as they cool. This step is where that amazing pizza smell really starts! I remove them to a paper towel-lined plate and wipe out the skillet, because now it’s time for the main event.
Next, I assemble my sandwiches. I spread a thin, even layer of softened butter on one side of each slice of bread—this will be my grilling side. I flip them over, and on the unbuttered side of two slices, I spread a generous layer of pizza sauce, making sure to leave a small border so it doesn’t ooze out too much. Then, I layer on half of my cheese mixture, all of my crispy pepperoni, a sprinkle of oregano and red pepper flakes, and the remaining cheese. I top with the other bread slices, buttered side facing out.
Now, for the cooking. I heat my large, heavy skillet over medium-low heat. Yes, medium-low! I learned the hard way that a too-hot pan will give you burnt, blackened bread with unmelted cheese inside. Patience is key here. I gently place my sandwiches in the dry pan (the butter provides all the fat we need). I let them cook for about 3-4 minutes, pressing down lightly with my spatula occasionally, until the bottom is a deep, golden brown.
Finally, the flip. I carefully slide my spatula under one sandwich, confidently lift, and flip it. The second side usually cooks a minute faster, about 2-3 minutes. I listen for the gentle sizzle and watch for that same gorgeous golden color. When both sides are perfectly crisp and I can see cheese starting to peek out the sides, I transfer them to a cutting board. The most important step? Letting them rest for 2 full minutes before cutting. This allows the molten cheese to settle just enough so your first bite isn’t a lava-like eruption—though a little ooze is absolutely part of the charm.(See the next page below to continue…)