Save to Pinterest I was staring into the fridge at three cold pizza slices and a container of shredded chicken when the idea hit me. What if the pizza wasn't just leftovers, but the solution itself? I grabbed two slices, flipped them crust-side down, and built what became my favorite way to reinvent yesterday's dinner. The first bite was crispy, gooey, and completely ridiculous in the best way. Now I actually look forward to leftover pizza nights.
The first time I made this for my roommate, she laughed out loud when I told her what I was grilling. Then she took a bite and went completely silent. She finished both halves without saying a word, then asked if we had more pizza in the fridge. That's when I knew this wasn't just a weird experiment anymore.
Ingredients
- Leftover pizza slices: Any kind works, but try to pick slices with similar thickness so they press evenly and the cheese melts at the same rate.
- Shredded chicken: Rotisserie chicken is perfect here because it's already seasoned and juicy, just pull it apart with your hands or two forks.
- Fresh arugula: The peppery bite is key to balancing all the cheese and crust, don't skip it or the sandwich feels too heavy.
- Shredded mozzarella: You need something that melts fast and stretches beautifully, a good Italian blend also works if that's what you have.
- Mayonnaise: Optional, but a thin smear inside adds moisture and a subtle tang that really ties everything together.
- Olive oil or butter: This is what crisps up the crust and gives you those golden edges that crunch when you bite in.
- Black pepper and salt: Just a little pepper goes a long way with arugula, and taste before adding salt since pizza is usually salty enough on its own.
Instructions
- Prep the slices:
- Lay two pizza slices crust-side down on your cutting board. If you're using mayo, spread a thin layer on the inside now, it keeps the chicken from drying out and adds a creamy richness.
- Layer the chicken:
- Divide the shredded chicken evenly between the two slices and season with black pepper. Taste a bit of the pizza first, if it's already salty you can skip the extra salt completely.
- Add greens and cheese:
- Pile on a generous handful of arugula, then shower it with shredded cheese. Don't be shy with the cheese, it's the glue that holds this whole thing together.
- Close the sandwiches:
- Top each with another pizza slice, crust-side up, and press down gently so everything settles in place.
- Heat the skillet:
- Warm your olive oil or butter in a nonstick skillet over medium heat until it shimmers. You want enough heat to crisp the crust but not so much that it burns before the cheese melts.
- Grill until golden:
- Carefully set the sandwiches in the skillet and press lightly with a spatula. Cook for 3 to 4 minutes per side, flipping gently, until the crust is golden and the cheese has melted into every corner.
- Rest and serve:
- Let the sandwiches sit for a minute after you pull them off the heat, then slice in half and serve immediately while everything is still hot and stretchy.
Save to Pinterest There's something about biting into this sandwich that makes me smile every single time. It's messy and indulgent and completely unapologetic, the kind of food that reminds you cooking doesn't have to be fancy to be fun. I've served it to friends who thought I was joking, and watched them become converts halfway through their first sandwich.
Flavor Twists to Try
Once you nail the basic version, this sandwich becomes a playground for leftovers and flavor experiments. I've used barbecue chicken with red onion and cheddar, buffalo chicken with blue cheese crumbles and celery leaves, even pesto chicken with sun-dried tomatoes and provolone. Each version brings its own personality, but the method stays the same. If you have a flavor of chicken you love, it probably belongs in this sandwich.
Swaps and Substitutions
Arugula is my go-to, but baby spinach works if you want something milder, and fresh basil is incredible if your leftover pizza was margherita or anything tomato-heavy. For a vegetarian take, swap the chicken for roasted vegetables like zucchini, bell peppers, or eggplant. You can even use sautéed mushrooms with a little garlic, they bring a meaty texture without any actual meat. The key is to keep the filling fairly dry so the sandwich doesn't get soggy.
Serving Suggestions
This sandwich is rich and filling, so I like to serve it with something bright and simple on the side. A small green salad with lemon vinaigrette, a handful of pickles, or even just some cherry tomatoes cut in half with a sprinkle of salt. If you're feeling indulgent, warm up a little marinara or pizza sauce for dipping, it turns the whole thing into a deconstructed pizza experience that's way more fun to eat.
- Try dipping it in ranch or garlic aioli for extra richness
- Pair it with a cold beer or sparkling water with lemon
- Cut into quarters and serve as a party appetizer, people go wild for it
Save to Pinterest This sandwich taught me that the best recipes sometimes come from staring into the fridge and asking what if instead of what's supposed to go together. It's messy, it's fun, and it tastes like possibility.
Questions & Answers About This Recipe
- → Can I use different types of cheese in this sandwich?
Yes, mozzarella or an Italian cheese blend works well, but feel free to experiment with cheddar or provolone for varied flavors.
- → Is it necessary to add mayonnaise inside the sandwich?
Mayonnaise is optional; it adds moisture and richness but can be omitted for a lighter option.
- → What are good alternatives to arugula?
Baby spinach or fresh basil can substitute arugula, providing different flavor profiles and textures.
- → How do I achieve a crispy crust when grilling the sandwich?
Cook the sandwich in olive oil or softened butter on medium heat, pressing gently and flipping after 3–4 minutes to brown both sides evenly.
- → Can I make a vegetarian version of this sandwich?
Replace shredded chicken with roasted vegetables or a plant-based protein to keep it hearty without meat.
- → What pizza types work best for this sandwich?
Use leftover pizza slices of similar size and thickness; classic cheese or margherita pizzas are ideal bases.