The Mozzarella and Pepperoni Grilled Cheese Sandwich


7 tbs butter at room temperature, divided
1 clove garlic minced
1 tbs extra virgin olive oil
1/2 lb shiitake mushroom caps, thinly sliced
kosher salt and black pepper to taste
4 focaccia style rolls, split
1 lb of fresh mozzarella, sliced into 8 slices
16 slices pepperoni
1/2 cup black olive slices
6-8 pepperoncini peppers, halved
1/4 lb marinated sun dried tomatoes, thinly sliced

This recipe is courtesy of the Wisconsin Grilled Cheese Academy  It contains fresh mozzarella, pepperoni, sun dried tomatoes shiitake mushrooms and black olives.

  • Mix 6 tbs butter with the garlic until light and smooth.
  • Heat a saute pan over high heat and add the olive oil, 1 tbs butter and mushrooms. Season with a little salt and pepper and saute for about 5 minutes using medium heat.
  • Spread the cut sides of the rolls with garlic butter, then heat a large skillet and place roll bottoms in the pan, butter side down. Grill until golden brown.
  • Flip roll bottoms and layer each bottom with 4 slices of fresh mozzarella, 4 slices pepperoni, some black olive slices, 3-4 pepperoncini halves, some sauteed mushrooms and about 1 ounce of sun dried tomatoes.
  • Add 4 more slices of mozzarella and place roll tops over.
  • Grill until cheese is melted and bread is crisp and golden, turning sandwiches over once during grilling.




15 min


5 min


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