Ingredients:

  • 4 thick slices Sourdough or Texas Toast
  • 2 tbsp Unsalted butter, softened
  • 1 tbsp Mayonnaise (full fat)
  • 0.5 tsp Garlic powder
  • 0.5 tsp Dried oregano
  • 1 cup Low-moisture shredded Mozzarella
  • 0.5 cup Shredded sharp Provolone
  • 20 slices Pepperoni
  • 4 tbsp Thick pizza sauce, chilled
  • 2 tbsp Freshly grated Parmesan cheese

Instructions:

  1. In a small bowl, whip together the softened butter, mayonnaise, garlic powder, and dried oregano until smooth.
  2. Spread the butter mixture generously on one side of each bread slice, then press the buttered side into the grated Parmesan cheese until it adheres.
  3. Place the bread slices butter-side down. On the naked side of all four slices, sprinkle a thin layer of the mozzarella and provolone blend to create a moisture barrier.
  4. Spread 2 tablespoons of chilled pizza sauce over the cheese layer on two of the bread slices.
  5. Layer 10 slices of pepperoni over the sauce on each sandwich, then top with the remaining shredded cheese blend.
  6. Close the sandwiches with the remaining bread slices, parmesan-butter side facing out.
  7. Heat a heavy-bottomed skillet over medium-low heat. Cook the sandwiches for 4-5 minutes per side, pressing occasionally with a spatula, until the exterior is a deep mahogany brown and the cheese is fully melted.