Pizza Grilled Cheese with Mozzarella

Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12

Make pizza grilled cheese with mozzarella, provolone, thick pizza sauce, and garlic-oregano butter. A skillet sandwich with pizza flavor and crisp bread.

Pizza grilled cheese with melted mozzarella, provolone, and a thin red sauce layer in golden herb-buttered bread.
AI-generated illustration of this recipe.

Pizza sauce, mozzarella, and provolone turn this grilled cheese into a handheld pizza-style lunch. Use thick sauce and spread only a tablespoon inside each sandwich. Garlic powder and oregano season the outside butter, giving the crust flavor without the loose raw garlic pieces that can burn in the pan.

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Pizza Grilled Cheese with Mozzarella

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
8 minCook
10 minRest
1 minTotal
19 minYield
2 sandwiches

Equipment

  • 12-inch heavy skillet with lid
  • Wide spatula
  • Small bowl

Ingredients

  • •4 slices sturdy white bread, about 1/2 inch thick
  • •2 tablespoons (28 g) unsalted butter, softened
  • •1/4 teaspoon garlic powder
  • •1/4 teaspoon dried oregano
  • •3 ounces (85 g) low-moisture whole-milk mozzarella, freshly grated
  • •1 ounce (28 g) provolone, freshly grated or thinly sliced
  • •2 tablespoons thick prepared pizza sauce

Instructions

  1. 1

    Mix the seasoned butter

    Stir the garlic powder and oregano into the softened butter. Spread it evenly over one side of all four bread slices.

  2. 2

    Layer the filling

    Place two slices butter-side down. Divide half the mozzarella and provolone over them. Spread 1 tablespoon pizza sauce over the cheese on each sandwich, leaving a small border. Add the remaining cheese and close with the other bread, butter-side out.

  3. 3

    Warm the skillet

    Preheat the skillet over medium-low heat for about 2 minutes, then add the sandwiches.

  4. 4

    Grill gently

    Cook for 4–5 minutes per side, until golden and fully melted. If the herbs darken too quickly, lower the heat. Briefly cover to finish melting if needed, then uncover to crisp the crust.

  5. 5

    Rest and cut

    Rest for 1 minute, then slice. The sauce stays hot, so take care with the first bite.

Tips

  • →Choose pizza sauce that holds on a spoon; thin marinara can make the bread wet.
  • →Keep extra dipping sauce outside the sandwich. Doubling the sauce inside changes the texture.

Variation

For pepperoni pizza grilled cheese, add 6 thin, ready-to-eat pepperoni slices per sandwich between the sauce and top cheese layer. The base recipe and its images are cheese-only.

Questions and answers

Can I use fresh mozzarella?

Low-moisture mozzarella is more reliable here because the sauce already adds moisture. If using fresh mozzarella, drain and blot it thoroughly and expect a softer center.

Can I replace the provolone?

Yes. Use another ounce of low-moisture mozzarella for the same total cheese weight. Provolone adds flavor but is not needed for the sandwich to melt.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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