White Pizza Grilled Cheese Sandwich Recipe

I turned a simple grilled cheese into a White Pizza Grilled Cheese Sandwich that blends three cheeses with garlic and herbs into a Gourmet Grilled Cheese perfect for pairing with tomato soup or serving on its own.

I never thought a grilled cheese could feel like a pizza until I made this White Pizza Grilled Cheese. I stuff layers of melty goodness between sturdy sourdough bread and finish it with freshly grated Parmesan for that salty, almost nutty pop that makes you pause.

I call it my Gourmet Grilled Cheese experiment and yes sometimes I rush and the crust gets darker than I planned, but that extra crunch somehow works. It’s weirdly fancy but totally doable, and it keeps pulling me back for another bite even when I said I was done.

Ingredients

• Bread: Sturdy sourdough adds chewy texture, fiber and a mild tang that balances richness.
• Butter: Softened butter browns to crisp golden crust, adds rich fat and cozy flavor.
• Mozzarella: Melts beautifully, gives stretchy protein-rich milky sweetness, mild and melty.
• Ricotta: Creamy ricotta adds gentle tang, extra protein and a fluffy texture.
• Parmesan: Grated Parmesan or Pecorino brings salty umami, sharpness and savory depth.
• Garlic: Minced garlic gives punchy, aromatic bite; use less if you’re shy.
• Basil: Fresh basil adds bright herbal lift, dried Italian seasoning works fine.
• Olive oil: Olive oil can replace butter for crispness and a fruity, lighter fat.

Ingredient Quantities

• 8 slices sturdy bread such as sourdough or Italian (makes about 4 sandwiches)
• 4 tablespoons unsalted butter, softened so it spreads easy
• 1 cup shredded mozzarella cheese (about 4 oz)
• 1/2 cup whole milk ricotta cheese, drained a little
• 1/3 cup freshly grated Parmesan cheese or Pecorino Romano
• 1 clove garlic, minced fine (use 1 to 2 if you like it extra garlicky)
• 1 tablespoon chopped fresh basil, or 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional but good for a little heat
• 1 tablespoon olive oil, optional for cooking instead of butter

How to Make this

1. Prep everything first: drain the ricotta on a paper towel for 5 to 10 minutes so it isnt watery, shred the mozzarella if needed, grate the Parmesan, mince the garlic fine and chop the basil (or measure the dried Italian seasoning). This makes about 4 sandwiches from 8 slices bread.

2. Make the cheese filling: in a bowl mix 1 cup shredded mozzarella, 1/2 cup slightly drained ricotta, 1/3 cup grated Parmesan, the minced garlic, 1 tablespoon chopped basil or 1 teaspoon dried Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you like heat. Stir until spreadable and taste to adjust salt.

3. Butter or oil the bread: soften 4 tablespoons unsalted butter and spread a thin even layer on one side of each of the 8 slices (if you prefer olive oil, brush about 1 tablespoon total on the outsides instead of butter).

4. Assemble sandwiches: spread the cheese mixture evenly on the unbuttered side of 4 slices (divide the mixture between them), then top with the remaining 4 slices buttered side out. Press lightly so the filling sticks.

5. Heat the pan low and slow: warm a nonstick or cast iron skillet over medium-low heat. Add a little butter or a quick brush of olive oil if the pan looks dry. Dont crank the heat, you want the cheese to melt before the bread burns.

6. Cook first side covered: place 1 or 2 sandwiches in the pan (dont crowd it) and cook covered for about 3 to 5 minutes until the bottom is golden brown. The lid traps heat and helps the cheese melt.

7. Flip and finish: flip the sandwiches gently and cook the other side about 2 to 4 minutes until golden and the cheeses are gooey. Press once or twice with a spatula while cooking to help contact with the pan.

8. If cheese isnt fully melted: turn heat down, cover and give it another minute or two, or transfer the pan to a 350 F oven for 3 to 5 minutes to finish melting without burning the bread.

9. Rest and serve: remove sandwiches, let them sit 1 minute so the filling sets a bit, slice and serve right away. Theyre perfect with tomato soup or on their own.

Equipment Needed

1. Chef’s knife and cutting board (for garlic and basil)
2. Box grater or microplane (for mozzarella and Parmesan)
3. Fine-mesh sieve or paper towels (to drain the ricotta)
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon (to mix and spread the filling)
7. Butter knife or small offset spatula (to spread softened butter)
8. Nonstick or cast-iron skillet with a lid
9. Flipper/spatula for turning and a pair of oven mitts or pot holders

FAQ

White Pizza Grilled Cheese Sandwich Recipe Substitutions and Variations

• Bread (instead of sourdough or Italian)
  • Ciabatta — crusty, open crumb so it gets golden and not soggy
  • Focaccia — thicker, olive oil flavor, press it flat before grilling
  • Bread loaf or country white — any sturdy sandwich loaf works fine
  • Brioche — richer and softer, it’ll be sweeter but melts great
• Butter (for spreading / frying)
  • Olive oil — use for a lighter browning, or brush on for crisp edges
  • Margarine — similar melting behavior, okay if dairy-free is needed
  • Mayonnaise — spreads easily, gives extra golden crust and tang
  • Garlic butter (mix softened butter with minced garlic) — extra flavor if you want more garlic
• Mozzarella (shredded)
  • Provolone — mild, melts smoothly and adds a bit more flavor
  • Fontina — creamy melt, a little nuttier than mozz
  • Monterey Jack — mild, good melt and easy to find
  • Whole milk cheddar (mild) — melts well, gives a sharper note
• Ricotta (whole milk)
  • Mascarpone — richer and creamier, use slightly less
  • Drained cottage cheese — pulse in a blender for smoother texture
  • Soft goat cheese — tangier, use less because it’s stronger
  • Greek yogurt (thick strained) — tangy and creamy, drain extra whey first

Pro Tips

1) Drain the ricotta really well and fold it gently with the other cheeses so it stays light. If the mixture seems flat, taste and add a pinch more salt or garlic, because those hit hard once the cheese melts.

2) Cook low and slow, covered. Trap the heat so the cheese melts before the bread browns, and if one side browns too fast, turn the heat down and give it another minute with the lid on or pop the pan in a 350 F oven to finish.

3) Butter the bread thinly and evenly, or brush with oil if you want less butter flavor; too much on the outside makes it greasy while too little causes uneven browning. If you have clarified butter, use it for a nuttier flavor without smoking.

4) Use freshly grated Parmesan and freshly shredded mozzarella when you can, and dont overstuff the sandwiches. A little extra pressing with the spatula while cooking helps contact with the pan so you get an even, crunchy crust and gooey center.