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–+ servings

California Pizza Grilled Cheese with Avocado and Sourdough

This pizza grilled cheese combines crispy San Francisco sourdough with gooey mozzarella, spicy turkey pepperoni, and creamy California avocado for a quick and delicious meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Lunch, Quick Meals, Sandwiches
Cuisine: American, Italian
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 slices San Francisco sourdough bread or your favorite bread
  • 2 tbsp unsalted butter softened
  • 1/2 cup marinara sauce or pizza sauce
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 12 slices turkey pepperoni
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1 medium Hass avocado sliced, optional
  • 2 tbsp fresh basil chopped, for garnish

Method
 

  1. Spread softened butter on one side of each bread slice. Sprinkle the buttered sides evenly with garlic powder and Italian seasoning.
  2. Place two slices of bread on a work surface, buttered side down. Spread marinara sauce on the unbuttered side, then layer with mozzarella, Parmesan, turkey pepperoni, and avocado slices if using. Top with the remaining bread slices, buttered side up.
  3. Heat a large skillet or griddle over medium-low heat. Cook the sandwiches for 3-4 minutes per side, until the bread is golden brown and the cheese is fully melted.
  4. Remove from the skillet, let rest for a minute, then slice each sandwich in half. Garnish with fresh chopped basil and serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 28gFat: 29gSaturated Fat: 13gCholesterol: 70mgSodium: 1180mgFiber: 4gSugar: 6g

Notes

For extra flavor, try adding a sprinkle of red pepper flakes or a drizzle of California olive oil inside the sandwich. If you don't have turkey pepperoni, regular pepperoni works great. To make it vegetarian, omit the pepperoni and add sliced mushrooms or bell peppers. Store any leftover sandwiches in an airtight container in the fridge for up to 2 days; reheat in a skillet to retain crispness. Serve with a side of extra marinara for dipping.

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