Herbed Pepperoni Grilled 

Cheese Sandwich

• Pepperoni Cheese Bread 
• Light butter
• 4 kinds of cheeses: Parmesan, Romano, Part-Skim Mozzarella, and Gouda
• Thinly Sliced Pepperoni (9 slices per sandwich)
• Finely chopped bell pepper and onion
• Fresh Basil and Oregano

First, prep your ingredients and shred the cheese. I don’t know exactly what proportions I used. Shred just a little of the parmesan and romano to give it that extra kick of flavor, then go heavier on the gouda and mozzarella for the melt factor. Gouda has a very soft melt, mozzarella is more stringy, so mixing the two makes your grilled cheese just right. Mix all the shredded cheeses together in a bowl.

Heat the pepperoni briefly and then place them on a clean towel (or paper towel if you prefer), cover, and press so that the towel absorbs all the extra grease from the pepperoni.

Now, take your bread and spread a very thin layer of light butter on the outside of the bread. If you’re a purist, you can use real butter, but I prefer the light butter myself.

Flip the bread over and on one side of the bread, add a layer of the shredded cheeses.

Make a layer of pepperoni on top of that:

Now sprinkle lightly with onion and bell pepper:

Place the beautiful herbs on top of that:

And cover it all up with a second layer of shredded cheeses:

Place the other side of the bread on top (buttered side OUT) and now you’re ready to grill your sandwich! Heat up a frying pan on medium low heat, place the sandwich in there and cover. After a few minutes, check the bottom of the sandwich by lifting up the edge with your spatula. When it’s golden brown it’s time to flip it. Cover and let the other side cook till it’s golden brown too and the cheese is all hot and melty.

Then you can cut up your beautilicious sandwich (or leave it whole if you prefer!) … and eat it.