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Pizza Sandwiches

These melty pizza sandwiches with sweet tomatoes, mozzarella, and savory pepperoni are the perfect late-night snack. They’re packed with fresh Italian flavors and are ready in less than 15 minutes.

A stack of sandwiches served on a plate.


Why I Love This Pizza Sandwich Recipe

You’ve got no excuse for making boring sandwiches again, even if it’s midnight.

  • Perfect for a party of one. Cut the recipe in half if the sandwiches are just for you.
  • Italian. There’s crispy bread, melty mozzarella, tomatoes, and pepperoni in every bite.
  • Effortless. No one likes to spend hours in the kitchen when it’s late at night, so this recipe only takes 13 minutes.
  • Comforting. Everyone loves pepperoni pizza and cheesy sandwiches. This recipe has the best of both worlds.
Ingredients for pizza sandwiches.

What You’ll Need

Juicy tomatoes, melty mozzarella, and pepperoni are the highlights of these Italian-American sandwiches. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Eggs – Liquid eggs are great for this.
  • Milk – Go for whole or 2% milk.
  • Salt and pepper – Kosher salt and freshly-cracked pepper are best.
  • Oil – Vegetable, corn, canola, or peanut oil are great swaps.
  • Bread slices – Avoid thin sandwich bread because the sandwiches will turn out soggy.
  • Fresh tomato – Roma or heirloom tomatoes work.
  • Mozzarella cheese – You can use any melty cheese like cheddar, Muenster, or Monterey Jack.
  • Pepperoni slices – Add your favorite.

Variation Ideas

These simple sauces and add-ins let you experiment with different pizza sandwich flavors.

  • Pesto – Spread it on the bread or drizzle it over the sandwiches once fried.
  • Bell peppers – Thinly sliced bell peppers add crunch.
  • Mushroom – Place 1 tablespoons sautéed mushrooms in the center of each sandwich.
  • Spinach – Add 1-2 tablespoons packed baby spinach to the filling ingredients.
  • Alfredo sauce – Spread it on the bread for a bit of richness.
  • Ham – Use your favorite kind. You can also use cold cuts like prosciutto or salami.

How To Make Pizza Sandwiches

They’re like making your favorite sandwiches but you fry them until golden. Scroll to the bottom of the post for the full recipe card.

  1. Make the egg mixture. Whisk the eggs, milk, salt, and pepper in a bowl until smooth. Set it aside. Don’t add too much air into the mixture or the eggs will fluff up in the oil.
  2. Assemble them. Add the oil to a pan over medium-high heat. Place a slice of tomato, mozzarella, and 2 pepperoni slices over half of the bread triangles. Cover them with the remaining bread triangles to make sandwiches.
  3. Pinch them. Use your fingers or a fork to gently pinch/seal the edges of each sandwich shut.
  4. Coat them in egg. Place each sandwich in the egg mixture until completely coated. Lightly pinch the edges again to make sure they’re completely closed.
  5. Fry the sandwiches. Gently lower each sandwich into the oil. Cook them for 2 minutes and then flip them over with kitchen tongs. Cook them for another 30 seconds to 1 minute or until golden.
  6. Serve. Remove the sandwiches from the heat. Set them on a paper towel to drain excess oil. Serve and enjoy!

Recipe Tips For Success

  • Leave the crust on. As long as the bread’s crust isn’t hard, you can leave it on.
  • Experiment with bread types. Leftover sourdough, ciabatta, and Focaccia are great options to throw these sandwiches together.
  • Bread them. After coating the sandwiches in the egg mixture, press them into panko. Fry them as usual for an extra crispy bite.
  • Watch the oil. Use a kitchen thermometer to make sure the oil reads 350-375˚F. This temperature is perfect for deep frying. If it’s colder, the sandwiches will absorb too much cold oil. If it’s hotter, they’ll burn quickly.
  • Toast the bread. Pop the bread into the toaster or place it on a griddle over medium heat until toasty on both sides. They’ll come out crispier once fried.
Dipping a pizza sandwich in marinara sauce.

Serving Suggestions

These golden pizza sandwiches are great on their own, but you can also pair them with a salad or soup. Try my Tomato and Cucumber Salad or La Scala Chopped Salad. My Green Goddess Salad is yummy too. For soup options, go for my Minestrone Soup or Creamy Tomato Bisque.

Proper Storage

Keep some in the fridge, in an airtight container, for a quick dinner or late-night snack. They’ll be good for 2 to 3 days. To reheat, microwave them for 30 seconds until warm and melty. You can also reheat them in a pan over medium-low heat for a couple of minutes on each side.

Pulling apart a cheesy pizza sandwich with two hands.

More Fun Pizza Ideas

A stack of sandwiches served on a plate.

Pizza Sandwiches

Katerina | Diethood
These pizza sandwiches made with gooey mozzarella, fresh tomatoes, and pepperoni are perfect for quick appetizers or late-night snacks.
5 from 8 votes
Servings : 8
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 15 minutes


  • 4 large eggs, beaten
  • ½ cup milk
  • salt and freshly ground black pepper, to taste
  • oil for deep frying, I use Peanut Oil
  • 8 slices sandwich bread, cut diagonally into triangles
  • 8 slices fresh tomato
  • 8 slices mozzarella cheese, or any other melty sliced cheese
  • 16 pepperoni slices


  • Combine the beaten eggs and milk in a dish. Whisk in salt and pepper and set aside.
  • Heat the oil in a frying pan over medium-high heat.
  • Top 8 of the bread triangles with a slice of tomato, mozzarella, and 2 pepperoni slices.
  • Cover the sandwiches with the remaining 8 slices of bread, press down on top of the sandwich and seal together the edges.
  • Place the sandwiches in the egg mixture for about 20 seconds on each side.
  • Seal the sandwiches again before adding them to the hot oil, one at a time.
  • Fry for about 2 minutes on one side and flip it over carefully with a pair of tongs. Continue to cook for another 30 seconds to 1 minute.
  • Remove the sandwiches with a slotted spoon and drain well on paper towels.
  • Serve.


  • Keep the crust on or off, but if you don’t like hard crusts, cut it off before assembling the sandwiches.
  • Experiment and try the recipe with sourdough, ciabatta, or focaccia for variety.
  • For extra crunch, coat the sandwiches with panko before frying them.
  • Monitor the oil temperature – it should be between 350-375˚F. If you want a crispy sandwich, toast the bread before assembling the sandwiches.
  • Leftovers should be kept in the fridge for about 2 to 3 days.


Serving: 0.5 sandwich | Calories: 222 kcal | Carbohydrates: 15 g | Protein: 13 g | Fat: 12 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 121 mg | Sodium: 403 mg | Potassium: 183 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 576 IU | Vitamin C: 4 mg | Calcium: 232 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer, Appetizer / Lunch / Dinner, Appetizer/Dinner, Appetizers/Sandwiches, Sandwiches
Cuisine: American
Keyword: pizza sandwich recipe, pizza sandwiches
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