Margherita Pepperoni Grilled Cheese


  • 8 oz. GalbaniĀ® Mozzarella, sliced thin
  • 6 oz. GalbaniĀ® Ricotta, 1.5 oz. per sandwich
  • 1/4 cup Grated GalbaniĀ® Parmesan cheese
  • 6-8 Tbsp. butter, divided
  • 1 loaf Italian bread, cut into 8 thick slices
  • 6 oz. tomato sauce
  • 16 large basil leaves
  • 3 1/2 oz. pepperoni, sliced


  • Butter one side of each piece of bread, and coat with grated parmesan cheese.
  • On 4 of the unbuttered sides of bread, spread a layer of ricotta and then add a layer of tomato sauce.
  • Next add 4 fresh basil leaves, 10 pepperoni, and 2 mozzarella slices to each.
  • Heat a large frying pan to medium heat and add butter to the pan. Add 2 of the open sandwiches with the buttered side down.
  • Put 2 of the top slices of bread with buttered side up on top and cook for about 4 to 5 minutes. Flip and repeat until cheese is melted and bread is golden brown and remove from pan.
  • Add more butter and repeat again to cook the last 2 sandwiches.
  • Cut each sandwich in half, plate, and serve.