Why You’ll Love This Recipe
If you love the rich, creamy flavors of white pizza but want something quicker and more portable, this grilled cheese version is for you. It delivers all the garlicky, cheesy, herb-filled goodness of a classic white pie between two slices of golden toasted bread. You get molten mozzarella, tangy Parmesan (or similar Italian cheeses), and a herby ricotta or mascarpone-based spread, all enhanced by olive oil, fresh garlic, basil, oregano—and sometimes roasted garlic or herbs. It’s comfort food elevated: simple ingredients, generous melting, crisp buttery bread. Great for lunch, a satisfying dinner, or any time you want something indulgent without turning on the oven for long.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Here’s a breakdown of what goes into the White Pizza Grilled Cheese and what each ingredient brings to the table:
- Ricotta Cheese
Smooth, mild, slightly sweet, and creamy—ricotta forms the base of the spread. It brings a luscious texture and tempers the sharper cheeses. Full-fat or whole-milk ricotta gives maximum richness. - Olive Oil
Adds fruitiness and depth. Helps infuse the ricotta with fat-soluble flavors (garlic, herbs). Also helps when toasting the bread to get that crisp browned crust. - Garlic (fresh, minced or roasted)
A key flavor in white pizza. Fresh garlic gives a sharper bite; roasted garlic gives a sweeter, mellow flavor. It’s central to achieving that “pizza” taste without tomato sauce. - Fresh Basil & Oregano (or dried if needed)
The herbal backbone. Basil brings brightness, oregano adds that classic Italian aroma. Together, they evoke pizza flavor. Dried herbs work, but fresh is more vibrant. - Salt & Black Pepper
Essential to round out flavors. Salt brings out the cheeses and garlic; pepper adds a mild bite and complexity. - Parmesan Cheese (or a hard Italian-style cheese)
Sharp, salty, nutty. Adds contrast to the milder cheeses and gives a more “cheesy” edge without being creamy. - Mozzarella Cheese (thinly sliced or shredded)
The melt factor. Mozzarella yields stretchy, gooey texture. It’s the cheese you want melting between those slices of bread. - Butter (or a spread for the outside of the bread)
For crisp, golden crust. Butter (or sometimes a butter-garlic mix) ensures the exterior of the sandwich gets nicely browned and flavorful as you grill it. - Bread (thick slices, hearty bread like sourdough, Italian, or even white bread)
Needs enough structure to hold the melted cheeses without collapsing. A sturdy, good-crumb bread is best.
Direction
Step-by-Step Cooking Instructions
- Prepare the ricotta/herb mixture
In a bowl, combine the ricotta (or mascarpone, depending on variation), olive oil, minced garlic, chopped basil, oregano, salt, and black pepper. Mix until well blended. If time allows, cover and refrigerate this mixture for at least 1 hour (or even up to 24 hours) so the flavors deepen. - Assemble the sandwiches
Lay out your bread slices. Spread the ricotta mixture on the inside of both slices of each sandwich. On one side of each sandwich, layer slices (or shreds) of mozzarella, then sprinkle Parmesan or another hard cheese on top. Close the sandwich. - Butter and garlic rub
On the outside of each sandwich, rub a cut garlic clove (if using) for added flavor. Then spread butter evenly on the exterior faces of the sandwiches. The butter (or butter-garlic combination) helps browning and adds flavor. - Cook
Heat a skillet or griddle over medium-low heat. Place the sandwich butter-side-down onto the skillet. Cook slowly so the bread browns gently without burning, and the cheese has time to melt fully inside. After a few minutes (about 4-5 minutes), flip and cook the other side to the same golden brown. - Finish and serve
When both sides are golden and the cheeses are melted, remove from heat. Let the sandwich rest briefly (a minute or so) so the molten cheese settles slightly—this helps prevent burns. Slice (often diagonally works nicely) and serve hot. Optional: serve with marinara sauce on the side for dipping.
Servings and timing
- Servings: Makes about 4 sandwiches (using 8 slices of bread).
- Prep time: ~ 10-15 minutes (longer if chilling the cheese/herb spread).
- Cook time: ~ 10 minutes (5 minutes per side at medium-low heat).
- Total time: ~ 20-25 minutes if preparing and cooking back-to-back.
Storage / Reheatin
- Storage: If you have leftover sandwich, wrap it in foil or plastic wrap and refrigerate. It’s best eaten within 1 day. The cheeses may firm up and the bread lose crispness.
- Reheating: To restore some of the crispness, reheat in a skillet over low heat (covered) so the inside warms and the cheese melts again without burning the exterior. Alternatively, you can bake in a low oven (around 180 °C / 350 °F) for 5-7 minutes, or use a toaster oven.
Variations and Customizations
Here’s how you can tweak this recipe to match your taste, dietary constraints, or what you have on hand:
- Cheese variations
Swap or blend different cheeses: provolone, fontina, gouda, fontal, or Swiss can be used instead of or in addition to mozzarella and Parmesan. For sharper flavor, try adding aged cheddar or pecorino. - Spreads & base tweaks
Instead of ricotta, use mascarpone, cottage cheese, or even a cream cheese blend. Roasted garlic (versus raw garlic) gives a softer, sweeter base. You can add a thin layer of pesto for color and flavor. - Herbs & aromatics
Use fresh herbs when possible. Consider adding thyme, rosemary, or parsley in addition to basil and oregano. A small pinch of red pepper flakes can give gentle heat. - Bread choices
Use sourdough, Italian, ciabatta, or other artisan loaves for more depth. For a lighter sandwich, use thinner bread slices. - Additional toppings inside
To make it more substantial: add sliced tomatoes, cooked spinach, sautéed mushrooms, roasted peppers, or even cooked chicken or bacon. - Sauce for dipping
Marinara or pizza sauce on the side enhances the pizza feel. A garlic butter or herb oil dip also works nicely. - Dietary modifications
- For lower fat: use low-fat ricotta, moderate butter, and choose lighter cheeses. * For vegetarian: as is works. * For gluten-free: use gluten-free bread. * For vegan: you could try plant-based cheeses and vegan spreads.
FAQs
What kind of bread works best for this sandwich?
Thick, hearty bread holds up better under the weight of melted cheeses. Sourdough, Italian loaf, or artisan bread give good texture. White sandwich bread works too, but may become soggy if overloaded.
Can I use pre-grated cheese?
Yes, but freshly grated gives better melting and avoids anti-caking agents interfering with melt. Pre-grated is more convenient though.
Is it essential to chill the ricotta/herb spread ahead of time?
Not essential, but chilling helps flavors meld (garlic, herbs, olive oil). If you skip, the flavor will be fresher but somewhat sharper.
What temperature should I cook the sandwich?
Medium-low heat is best. If the heat is too high, the bread will brown too fast before the cheese melts. Lower heat allows the inside to reach a melting point without burning the outside.
How do I avoid a soggy sandwich?
Don’t overload with wet ingredients. Pat any tomatoes or veggies dry, use a reasonable amount of spread. Also butter the exterior of the bread well, and cook slowly so moisture can evaporate rather than accumulate.
Can I make this ahead and reheat?
Yes. After cooking, wrap in foil and refrigerate. For reheating, use a skillet or oven so you can crisp up the exterior again.
What cheeses melt best?
Mozzarella, provolone, fontina, young gouda melt very well. Parmesan, pecorino, or hard aged cheeses contribute flavor but not much melt—use them as accent cheeses.
Is any garlic prep better: raw, roasted, or powdered?
Raw garlic gives a strong bite immediately. Roasted garlic is sweeter and gentler. Powdered garlic can work, but fresh or roasted gives superior flavor. Depending on your preference, you can use one or the other.
Could I add meat?
Yes – cooked and thinly sliced or shredded meats like chicken, bacon, ham, or prosciutto would work beautifully. Just ensure they’re pre-cooked and drained so they don’t release moisture in the sandwich.
What’s a good dipping sauce?
Marinara is the classic; warmed pizza sauce works. Garlic butter, herb-infused oil, or even a creamy ranch can also pair nicely.
Conclusion
This White Pizza Grilled Cheese is a perfect mash-up of two favourites: the warm, gooey indulgence of grilled cheese and the flavour profile of white pizza. With a creamy herb-ricotta (or mascarpone) spread, melted mozzarella and Parmesan (or your preferred cheese blend), plus garlic and herbs, it’s rich, satisfying, and comforting. Plus, it cooks quickly, is adaptable to what you have, and lends itself to plenty of variations. Whether you keep it simple or dress it up with veggies or meat, this recipe makes for a deliciously cheesy, flavour-packed sandwich that’s hard to resist. Enjoy!
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