Pizza Sandwich
Pizza Sandwich is a medium Italian-American recipe that serves 1. 830 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 20 min | Cook: 18 min | Total: 43 min
Cost: $6.47 total, $6.47 per serving
Ingredients
- 1 sheet Pizza Dough (rolled to a 10‑inch circle, about 1/4‑inch thick)
- 8 slices Pepperoni (thin slices)
- 2 oz Mozzarella Cheese (low‑moisture shredded)
- 4 slices Italian Dry Salami (thinly sliced)
- 2 slices Ham (deli‑style, thin)
- 4 slices Pickles (dill, sliced lengthwise)
- 1 ball Arancini (Rice Ball) (about 2 oz, frozen or homemade)
- 1 tbsp Olive Oil (extra‑virgin, for pan‑frying)
- 1 tbsp Unsalted Butter (softened, for crisping flatbread)
- 1 pinch Salt (optional, for flatbread seasoning)
- 1 pinch Black Pepper (freshly ground)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 425°F
Shape Pizza Flatbread
On a lightly floured surface, roll the pizza dough into a 10‑inch circle about 1/4‑inch thick. Transfer to a parchment‑lined baking sheet.
Time: PT5M
Add Pepperoni and Mozzarella
Arrange the pepperoni slices evenly over the dough, then sprinkle the shredded mozzarella on top.
Time: PT2M
Bake the Flatbread
Place the sheet in the oven and bake until the cheese is melted and the edges of the dough are golden, about 8 minutes.
Time: PT8M
Temperature: 425°F
Flip and Crisp the Other Side
Remove the flatbread, flip it over, and in a skillet melt 1 tbsp butter over medium heat. Quickly crisp the blank side for 2 minutes.
Time: PT2M
Flatten the Arancini
Place the arancini ball in a mixing bowl and gently press with your hands or a flat spatula to form a 1/2‑inch thick patty.
Time: PT2M
Cook the Arancini Patty
Heat 1 tbsp olive oil in the same skillet over medium‑high heat. Add the flattened arancini and cook 3 minutes per side until golden and crispy.
Time: PT6M
Crisp Salami, Ham, and Pickles
In the skillet, add a splash of oil if needed and quickly sear the salami slices, ham slices, and pickle slices—about 30 seconds each side—just until they develop a light crust.
Time: PT2M
Assemble the Sandwich
On the bottom side of the flatbread, layer the crisped salami, then the pickles, followed by the ham, and place the cooked arancini patty in the center. Top with the other flatbread side, press gently, and cut the sandwich in half.
Time: PT2M
Nutrition Facts
- Calories
- 830
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 45 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Pizza Dough: pre‑made flatbread, naan
- Instead of Pepperoni: salami, chorizo
- Instead of Mozzarella Cheese: provolone, cheddar
- Instead of Italian Dry Salami: pepperoni, soppressata
- Instead of Ham: turkey, prosciutto
- Instead of Pickles: pickled cucumbers, giardiniera
- Instead of Arancini (Rice Ball): fried rice ball, croquette
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: margarine
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Skillet
- Spatula
- Knife
- Cutting Board
- Mixing Bowl
- Plate
Critical Steps — Do Not Skip
- Baking the flatbread until golden to create a sturdy yet flexible “bread”.
- Flipping the flatbread and crisping the blank side for texture.
- Flattening the arancini evenly without breaking it.
- Cooking the arancini patty to a crisp exterior while keeping the interior moist.
Chef Tips from the Video
- Use a pizza stone for an even, super‑crisp crust if you have one.
- Brush the flatbread with a little olive oil before baking for extra flavor.
- Let the assembled sandwich rest 30 seconds after cutting; this lets the cheese set slightly and prevents spilling.
Troubleshooting
Flatbread becomes soggy after adding toppings.
Pre‑bake the dough a minute longer before adding cheese, and ensure the oven is fully preheated.
Arancini patty falls apart while cooking.
Press the rice ball gently and coat lightly with a thin layer of flour before pan‑frying.
Meats are overcooked and dry.
Sear only for 30 seconds per side; they will finish cooking from residual heat.
Storage
Refrigerator: Store any leftover flatbread, cooked arancini patty, and sliced meats in airtight containers for up to 2 days.
Freezer: Unassembled flatbread and frozen arancini can be kept for up to 1 month. Reheat before assembling.
Room temperature: Assembled sandwich is best eaten immediately; it can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Pre‑bake the flatbread and store it wrapped in foil; re‑crisp in a skillet before assembly.
- Cook the arancini patty ahead of time and keep it warm in a low oven (200°F).
- Slice all meats and pickles in advance and keep them refrigerated.
Frequently Asked Questions
What is the cultural significance and history of a pizza‑bread sandwich in Italian‑American cuisine?
The pizza‑bread sandwich is a modern twist on classic Italian street food, merging the beloved pizza crust with the convenience of a handheld sandwich. It reflects the American love for fusion dishes and the Italian diaspora’s creativity in using pantry staples like flatbread, cured meats, and arancini.
What are traditional regional variations of pizza‑bread style sandwiches in Italy?
While Italy doesn’t have a direct “pizza sandwich,” similar concepts exist such as the “panino al trancio” in Naples, where a slice of pizza is folded with fillings, and the “pizzetta” in Sicily, a small pizza served as a snack. Each region adds local cured meats, cheeses, and pickled vegetables.
How is a pizza‑bread sandwich traditionally served in Italian‑American households?
It is usually served hot, cut in half, and eaten as a hearty lunch or casual dinner. It’s often paired with a simple green salad or a side of marinara for dipping the crust.
What occasions or celebrations is a pizza‑bread sandwich associated with in Italian‑American culture?
This sandwich is popular at casual gatherings, game nights, and backyard barbecues where quick, indulgent comfort food is appreciated. It’s also a fun party finger food for birthdays and sports events.
What authentic ingredients are essential for a true Italian‑style pizza‑bread sandwich?
Key ingredients include a thin‑crust pizza dough, high‑quality mozzarella, cured Italian meats like salami or pepperoni, pickled vegetables for acidity, and a fried rice ball (arancini) for texture. Substitutes can be used, but these give the most authentic flavor profile.
What other Italian dishes pair well with a pizza‑bread sandwich?
A light arugula salad with lemon vinaigrette, a bowl of minestrone soup, or a side of roasted vegetables complement the richness of the sandwich. A glass of crisp Italian white wine such as Pinot Grigio also balances the flavors.
How does the pizza‑bread sandwich fit into the broader Italian‑American cuisine tradition?
It exemplifies the Italian‑American tradition of taking classic Italian components—pizza dough, cured meats, cheese—and reimagining them in convenient, handheld formats that suit American lifestyles while preserving bold flavors.
What are the most common mistakes to avoid when making the pizza‑bread sandwich?
Common errors include under‑baking the flatbread (resulting in soggy bread), over‑cooking the arancini patty (making it dry), and overcrowding the sandwich which prevents the crust from staying crisp. Follow the critical steps for timing and temperature.
Why does this recipe flatten the arancini instead of using it whole?
Flattening the arancini creates a patty that cooks quickly and fits neatly between the flatbread layers, providing a crunchy exterior and creamy interior without making the sandwich too bulky.
What does the YouTube channel Old's Cool Kevmo specialize in?
Old's Cool Kevmo focuses on inventive, high‑energy food experiments that blend classic comfort foods with unexpected twists, often featuring bold flavor combos and quick‑fire cooking techniques.
Can I make the pizza‑bread sandwich ahead of time and how should I store it?
Yes, you can pre‑bake the flatbread and cook the arancini patty ahead of time. Store each component separately in airtight containers in the refrigerator and assemble just before serving to retain crispness.
Last updated: September 6, 2026
