Mozzarella Stick Grilled Cheese (Print View)

Golden toasted bread filled with melted mozzarella sticks, slices of mozzarella, and tangy marinara sauce.

# Components:

→ Dairy & Cheese

01 - 8 frozen mozzarella sticks
02 - 4 slices mozzarella cheese

→ Bread

03 - 4 slices Italian or sourdough bread

→ Sauces

04 - ½ cup marinara sauce, plus extra for dipping

→ Butter & Oil

05 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Bake mozzarella sticks according to package instructions until golden and crispy. Keep warm.
02 - Spread a thin layer of softened butter on one side of each bread slice.
03 - Place two bread slices, buttered side down, on a clean surface. Layer each with 2 mozzarella cheese slices, 4 cooked mozzarella sticks, and 2 tablespoons marinara sauce.
04 - Cover each with remaining bread slices, buttered side up.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from heat, slice in half, and serve hot with additional marinara sauce for dipping.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but takes barely twenty minutes from fridge to plate.
  • The marinara sauce cuts through the richness in a way that makes you want another bite immediately.
  • You get that satisfying crispy-golden exterior with an almost explosive cheese center that feels way fancier than the effort required.
02 -
  • Do not skip baking the mozzarella sticks first—cooking them straight in the sandwich means they'll burst and leak everywhere, leaving you with a sad, soggy mess instead of those magical pockets of cheese.
  • Medium heat is your friend here because high heat will char the bread before the cheese inside finishes melting, so patience is the real secret ingredient.
03 -
  • Let your mozzarella sticks cool for just a minute after baking so they're warm but stable enough not to squirt out everywhere when you're grilling.
  • Keep your skillet heat at medium and don't rush the cooking—the slower sear lets the bread crisp while giving the inner layers time to achieve that perfect melted state.
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