Ingredients
Scale
- 2 tablespoons salted butter, at room temperature
- 2 slices white bread
- 4 tablespoons Arrabbiata sauce, preferably Rao’s, plus more for dipping
- Crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese, divided
- 6 to 9 pepperoni slices
Instructions
- Spread 1 tablespoon salted butter on one side of 2 slices white bread. Flip over and spread 2 tablespoons of arrabbiata sauce on each slice, then sprinkle with crushed red pepper flakes (if using).
- Place one slice, buttered side down, in the pie iron. Top with 1/4 cup shredded mozzarella cheese, your desired number of pepperoni, and then the other 1/4 cup shredded mozzarella cheese.
- Place the second slice of bread on top, buttered side up. Close and latch the pie iron.
- Place pie iron on a stovetop burner over medium heat. After two minutes, flip and open to check doneness. If golden brown, close and latch and cook the other side of the sandwich for another 2 minutes.
- Unlatch and open to check on sandwich, it should be golden brown with the cheese thoroughly melted. If not continue cooking, checking every 30 seconds, until done.
- Serve immediately. I sometimes warm the extra arrabbiata sauce to dip the sandwich in!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich