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Place 4 slices white sandwich bread on a work surface. Spread 1 1/2 tablespoons unsalted butter onto the bread. Sprinkle with 1/2 teaspoon dried oregano and 1/2 teaspoon garlic powder.
Flip the slices over and spread with 6 tablespoons pizza sauce. Divide 1/2 cup shredded mozzarella cheese among 2 of the bread slices, then top with 18 mini or 12 regular pepperoni slices. Sprinkle the pepperoni with 1/2 teaspoon red pepper flakes if desired. Close the sandwiches with the remaining 2 bread slices sauce-side down.
Option 1: Stovetop cooking with a skillet. Heat a large skillet over medium heat. Add the sandwiches and place a cast iron skillet or other heavy-bottomed pot or pan on top of the sandwiches as a press. Cook until golden brown, about 2 minutes. Uncover and flip the sandwiches. Place the second pan on top of the sandwiches again and cook until the second side is golden brown, about 2 minutes more.
Option 2: Pie iron cooking. Open a cast iron pie iron and place 1 sandwich inside. Close it completely over the sandwich and latch it shut.
Place the iron on top of the embers of an open fire. Cook until the bottom is golden brown, 2 to 3 minutes. Flip the iron and cook until the second side is golden brown, about 2 minutes more. Remove from the heat, place on a heat resistant surface, and let cool for 3 to 5 minutes while still shut. The iron will still be extremely hot even after cooling, so be careful.
Carefully unlatch the cast iron square and pop the sandwich onto a plate. Repeat cooking the remaining sandwich.