Open-Faced Pizza Sandwich

When you want pizza fast, this open-faced pizza sandwich will satisfy that saucy, cheesy craving in less than 30 minutes. Forget making and rolling out homemade pizza dough; this recipe uses soft buns as a landing pad instead. Spoon crumbled ground beef simmered with pizza sauce, chopped pepperoni and gooey bits of American cheese onto mini bun halves and sprinkle with shredded mozzarella. Blast in the oven until the tops bubble, the edges start to brown and your home smells like a pizzeria.

Once you’ve got the method down, riff any way you like. Swap in Italian sausage for the ground beef, or skip meat altogether and use mushrooms, peppers and olives. Try smoked Gouda for a bolder cheese flavor, drizzle with hot honey for some heat or sprinkle the tops with a few torn basil leaves. If you are feeding a crowd, pile the filling onto a halved loaf of ciabatta bread and cut into shareable pieces. You can even cook the meat mixture ahead of time and refrigerate it. Then, just assemble and bake when hunger hits.

Open-Faced Pizza Sandwich Ingredients

• Ground beef
• Pizza sauce or pasta sauce
• Sliced pepperoni
• American cheese
• Mini buns
• Mozzarella cheese

Directions

Step 1: Make the meat sauce

Preheat the oven to 350°F. In a large skillet, cook the beef over medium heat until no longer pink, five to seven minutes, breaking it into crumbles. Drain and then stir in the pizza sauce, pepperoni and American cheese. Cook and stir until the cheese is melted, four to five minutes.

Step 2: Assemble the sandwiches

Place the buns on a baking sheet, cut sides up. Spoon the meat mixture onto the buns and top with mozzarella cheese.

Step 3: Bake and serve

Bake until the cheese is melted, about five minutes. If desired, serve with additional warmed pizza sauce.

How to Store an Open-Faced Pizza Sandwich

To store open-faced pizza sandwiches, cool them completely, then place them in a food storage container with a tight-fitting lid. Refrigerate for up to four days. Reheat in a 350° oven until the cheese is melted and the sauce is warmed through.

Open-Faced Pizza Sandwich Tips

Should you toast the buns before assembling an open-faced pizza sandwich?

Toasting the buns before assembling open-faced pizza sandwiches is optional, but it will add crunch and prevent the buns from quickly soaking up all the sauce and becoming soggy. Toast the buns, cut side up, in a 350° oven until lightly browned, three to five minutes, and cool before topping.

Can you use different cheeses for an open-faced pizza sandwich?

This open-faced pizza sandwich recipe uses two types of cheese: American and mozzarella. You can swap either or both with another cheese. Stick with a good melting cheese, like cheddar, Havarti or provolone, for the best pizza-like result.

Is there a way to make an open-faced pizza sandwich lighter?

To make an open-faced pizza sandwich lighter, try some easy swaps for the meat, cheese and bread. Turkey pepperoni, ground bison or chicken and low-fat American cheese are leaner options that would cut the richness of the sandwich recipe. For a vegetable-forward twist, pack the filling into hollowed-out zucchini before baking, like these zucchini boats.

What goes well with an open-faced pizza sandwich?

Open-faced pizza sandwiches pair well with a simple green salad recipe, parmesan-roasted broccoli or a side of homemade simple pasta sauce for dipping. For a no-cook, kid-friendly option, serve them with crunchy, raw carrot sticks or fresh fruit.