Riggs Sauce Recipes: Pizza Style Grilled Cheese Sandwich

Pizza night leftovers are too good to waste. A handful of shredded mozzarella, cooked Italian sausage, a few pepperoni slices, mushrooms, peppers, or onions can turn into a crispy, melty sandwich the next day.

This Riggs Sauce Pizza Grilled Cheese with Leftover Pizza Toppings is exactly that kind of recipe. It takes the best parts of homemade pizza, tucks them between buttered sourdough, and browns everything slowly until the bread is golden and the cheese pulls apart.

We used Riggs Arrabbiata Spicy Sauce and Italian sausage, but this is an easy use-what-you-have sandwich. If it worked on your pizza, it will probably work here.

What you need to make it

This recipe is simple, so each ingredient does real work. The sourdough gives the sandwich structure. The butter helps the bread brown. The Italian seasoning adds that pizza-shop flavor before you even take a bite.

For one sandwich, gather:

• 2 slices sourdough bread

• Butter, softened

• A pinch of Italian seasoning

• 1 to 2 tablespoons Riggs Sauce, we used Arrabbiata Spicy

• 1/3 to 1/2 cup shredded mozzarella cheese

• Leftover pizza toppings, such as cooked Italian sausage, pepperoni, peppers, mushrooms, or onions

• Optional grated Parmesan

• Optional crushed red pepper flakes

  
  

A quick note on toppings: keep them bite-sized and avoid overloading the sandwich. A grilled cheese needs enough cheese to hold everything together. Too many toppings can make it slide apart or heat unevenly.

Seasoned butter gives the outside a crisp, savory crust.

How to make Riggs Sauce pizza grilled cheese

1. Butter the outside of the bread

Lay the sourdough slices on a cutting board. Spread softened butter on one side of each slice.

Sprinkle a small pinch of Italian seasoning over the buttered sides. Press it in lightly so it sticks. This small step makes the crust taste more like garlic bread or pizza crust once it hits the pan.

Keep the buttered sides facing out when you build the sandwich.

2. Spread Riggs Sauce inside the sandwich

Flip one slice of bread so the unbuttered side faces up. Spread Riggs Sauce over the inside of the bread.

A thin layer is enough. You want saucy flavor without making the bread soggy. Arrabbiata Spicy works especially well because it adds a little heat and balances the richness of the cheese and butter.

If you like a saucier bite, warm a little extra sauce on the side for dipping instead of adding too much inside the sandwich.

3. Add cheese and leftover toppings

Add a layer of shredded mozzarella over the sauce. Then add your leftover pizza toppings.

We used cooked Italian sausage, which works great because it is savory, hearty, and easy to scatter evenly across the bread. If you use larger toppings, chop them first so each bite gets a little of everything.

Top with another small handful of mozzarella. Cheese on both sides helps “glue” the sandwich together as it melts.

4. Assemble the sandwich

Place the second slice of sourdough on top, buttered side facing out.

Press the sandwich very gently with your hand. Do not smash it flat. The goal is just to help the fillings settle before cooking.

If any cheese or toppings fall out, tuck them back in before moving to the pan.

Medium-low heat gives the cheese time to melt before the bread gets too dark.

5. Brown it slowly over medium-low heat

Heat a griddle or skillet over medium-low heat. Add the sandwich and let it cook slowly.

This is the key to a great grilled cheese. If the pan is too hot, the bread browns before the mozzarella melts. Medium-low heat gives the inside time to get warm and gooey while the outside turns crisp.

Cook the first side until deeply golden, then flip carefully. Cook the second side until browned and the cheese has melted.

If the bread is browning too fast, lower the heat. If the cheese needs more time, cover the pan loosely with a lid for a minute or two.

6. Rest, slice, and serve

Move the sandwich to a cutting board and let it rest for a minute. This helps the cheese settle slightly, so the first cut is cleaner.

Slice it in half and serve with extra warm Riggs Sauce for dipping.

Tips for the best pizza grilled cheese

A pizza grilled cheese is flexible, but a few details make a big difference.

Use cooked toppings.

Raw vegetables can release water and make the bread soggy. If you have raw mushrooms, onions, or peppers, sauté them first.

Do not skip the low heat.

A slower cook gives you melted cheese and crisp bread at the same time.

Keep the sauce light.

Too much sauce inside can soak into the bread. Use a thin layer, then serve extra on the side.

Choose cheese that melts well.

Mozzarella is the classic choice. A little provolone, fontina, or Parmesan can also work if you have it.

Let the sandwich rest before cutting.

One minute makes the filling less messy and the texture better.

What toppings work best

This sandwich is built for leftover pizza toppings, so use what you already have. These are especially good:

• Cooked Italian sausage

• Pepperoni

• Roasted peppers

• Sautéed mushrooms

• Caramelized onions

• Black olives

• Fresh basil added after cooking

• Extra mozzarella or provolone

  
  

For a spicy version, use Riggs Arrabbiata Spicy Sauce with sausage and a pinch of crushed red pepper. For a milder sandwich, choose a smoother tomato sauce and keep the toppings simple.

A quick rest before slicing keeps the cheesy filling inside the sandwich.

Make pizza night work twice

The best part of this recipe is that it turns one meal into two. After you make homemade pizza, save the extra toppings, sauce, and cheese in small containers. The next day, you are only a few minutes away from a crisp, cheesy lunch.

If you want to start with the pizza night that makes these leftovers possible, follow the full guide to homemade pizza with Riggs Sauce.

A good pizza grilled cheese should be crisp on the outside, warm and saucy inside, and filled with melted cheese in every bite. Keep the heat gentle, do not overfill it, and let your leftover toppings do the work.