Lunch · American

Lasagna Grilled Sandwiches

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 27, 2026

These griddled sandwiches borrow the cozy flavors of lasagna and pack them between two crisp, buttery slices of bread. Crispy bacon, juicy tomato, and melty mozzarella meet a tangy oregano sour cream spread for a lunch that comes together in minutes. It is the kind of sandwich that feels indulgent but takes barely any effort.

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Lasagna Grilled Sandwiches

Why you'll love this

  • All the cozy flavor of lasagna in a 25-minute sandwich.
  • Crispy bacon and melty mozzarella in every bite.
  • Uses simple ingredients you likely already have.
  • Easy enough for a quick weekday lunch.

EveryDayMeal recipe

Lasagna Grilled Sandwiches

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 1/4 cup sour cream
  • 2 tbsp chopped onion
  • 1/2 tbsp dried oregano
  • 1/4 tsp salt
  • 8 slices bread
  • 8 slices bacon
  • 8 slices tomato
  • 4 slices mozzarella
  • 2 1/2 tbsp butter

Equipment

  • large skillet or griddle
  • small mixing bowl
  • spatula
  • paper towels

Instructions

  1. Cook the bacon in a skillet over medium heat until crisp and browned, about 6 to 8 minutes, then drain on paper towels so the sandwiches stay crunchy and not greasy.
  2. In a small bowl, stir together the sour cream, chopped onion, dried oregano, and salt until evenly combined, so every bite gets that tangy, herby lift.
  3. Spread the sour cream mixture onto four slices of bread, covering them edge to edge for flavor in every bite.
  4. Layer each of those slices with bacon, tomato slices, and a slice of mozzarella, then top with the remaining bread to close the sandwiches.
  5. Melt 2 tablespoons of butter in a large skillet or on a griddle over medium heat until it foams and coats the surface.
  6. Toast the sandwiches, pressing gently, until golden brown on both sides and the cheese has melted through, about 3 to 4 minutes per side, adding the extra butter if the pan looks dry.
  7. Slice in half and serve warm while the cheese is still gooey.

Tips from the kitchen

  • Use day-old or sturdy bread so it crisps up instead of going soggy from the tomato.
  • Pat the tomato slices dry with a paper towel before layering to keep the inside from getting watery.
  • Keep the heat at medium so the cheese melts fully before the bread overbrowns.

Estimated nutrition per serving: 445 cal · 21g protein · 35g carbs · 24g fat

Make it your own

  • Add a thin smear of marinara or pesto for an even more lasagna-like flavor.
  • Swap mozzarella for provolone or a sharp Italian blend for extra punch.
  • Make it vegetarian by skipping the bacon and adding sauteed spinach or mushrooms.

Storing & make-ahead

Best eaten fresh and hot. Leftovers can be wrapped and refrigerated up to 1 day, then reheated in a skillet over medium heat to re-crisp the bread (avoid the microwave, which makes it soggy).

Good to know

Can I make these ahead?
You can assemble the sandwiches and store them covered in the fridge for a few hours, then griddle just before serving for the best texture.
What bread works best?
A sturdy white, sourdough, or Italian loaf holds up well and crisps nicely against the buttery griddle.
Can I use fresh mozzarella?
Yes, but slice it thin and pat it dry, since fresh mozzarella releases more moisture than the firmer deli-style slices.
How do I keep the sandwich from falling apart?
Press gently with the spatula as it cooks and let the cheese melt fully, which helps glue the layers together.

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