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Italian Grilled Cheese

PorkStove-Top
Time :15 minutes
Yield :2 servings
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The Scoop

A glow-up for the classic American comfort food!
We all have that one friend who studied abroad for approximately four weeks and made "Euro-tripping" their entire personality.
This Italian Grilled Cheese is for them, and for you, when you want pizza but only have the patience for a sandwich. Think of it as a glow-up for the classic American comfort food. By swapping boring white bread for hearty ciabatta and adding a peppery aesthetic of arugula, you are essentially transforming a lazy Tuesday pantry raid into an artisanal Tuscan experience.
It’s gooey, it’s savory, and it requires zero airport security lines to enjoy.
Hack it:
Swap the exterior butter for a thin layer of mayonnaise to get an ultra-crispy, evenly golden crust.
Go green: Stir a tablespoon of basil pesto into the marinara sauce for an instant herbaceous punch.
Upgrade the cheese: Mix a handful of shredded fontina or parmesan alongside the mozzarella to maximize the savory, salty pull.
Drizzle a little hot honey over the pepperoni before closing the sandwich for that trendy sweet-heat vibe.
Leftovers:
If the sandwich goes cold and stale, chop it into bite-sized cubes, pan-fry them with a little extra olive oil, and float them on top of a hot bowl of tomato soup.
The Italian Panzanella Makeover: Tear the leftover sandwich into pieces, toss them into a hot skillet to re-crisp, and mix with diced fresh tomatoes, olive oil, and balsamic vinegar for a warm, cheesy panzanella salad.
Chop up any leftover rolls, place them in a small baking dish, pour over a beaten egg mixed with a splash of milk, and bake at 375°F (190°C) until puffy for an overnight-style savory breakfast.

Ingredients

  • 2 ciabatta rolls, sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons marinara sauce
  • 4 ounces mozzarella cheese, sliced
  • 1 ounce pepperoni
  • 1 cup baby arugula or spinach

Directions

  • Brush the exteriors of the ciabatta rolls evenly with the butter.
  • On the cut-sides of each of the ciabatta rolls, evenly add a layer of the marinara sauce.
  • On top of the marinara sauce layer on the bottom portion of the ciabatta rolls, add even layers of the mozzarella cheese, the pepperoni, and the arugula, in that order.
  • Replace the top portion of the rolls, cut-side down, on top of the arugula layers.
  • In a large nonstick skillet over low heat, add the sandwiches and cook, with the skillet covered and flipping the sandwiches once, until the bread is golden-brown and crisp and the cheese has melted, about 4-5 minutes per side.
  • Serve.
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