Save I was staring into the fridge at two cold pizza slices and a container of chicken when it hit me: what if the pizza became the bread? It sounded ridiculous until I actually tried it. The crust crisped up in the pan, the cheese melted into the chicken, and suddenly leftover night turned into something I'd crave on purpose. Now I keep extra pizza around just to make these.
The first time I made this for my brother, he laughed at the idea. Then he ate both sandwiches before I could grab the second half of mine. He still texts me photos whenever he makes it now, usually late at night with the caption worth it. Something about pressing pizza slices together like this just makes people unreasonably happy.
Ingredients
- Cold leftover pizza slices: Any style works, but similar thickness helps them press together evenly without one side burning first.
- Cooked shredded chicken: Rotisserie is perfect here because it is already seasoned and juicy, no extra work required.
- Fresh arugula: The peppery bite cuts through all that richness and keeps it from feeling too heavy.
- Shredded mozzarella or Italian cheese blend: This is your glue and your gooey payoff, do not skip it.
- Mayonnaise: Optional but it adds moisture and helps the inside stay creamy while the outside crisps up.
- Olive oil or softened butter: For grilling the outside until golden and crunchy.
- Freshly ground black pepper: Just enough to wake up the chicken without competing with the pizza toppings.
- Salt: Taste first, most pizza is salty enough on its own.
Instructions
- Prep the base:
- Lay two pizza slices crust-side down and spread a thin layer of mayo on the inside if you want extra richness. This step is small but it makes a big difference in texture.
- Layer the filling:
- Pile shredded chicken evenly on each slice, then season with black pepper and a pinch of salt if needed. Do not skimp on the chicken or it will feel like a cheese melt with an afterthought.
- Add greens and cheese:
- Scatter arugula over the chicken, then cover generously with shredded cheese. The arugula wilts just enough to soften but keeps its bite.
- Close the sandwiches:
- Top with the remaining pizza slices, crust-side up, pressing gently to compact everything. You want it snug but not squished flat.
- Heat the skillet:
- Warm olive oil or butter in a nonstick skillet over medium heat. Too high and the crust burns before the cheese melts.
- Grill until golden:
- Place sandwiches in the pan and press lightly with a spatula. Cook three to four minutes per side until the cheese is molten and the crust is crisp and browned.
- Rest and serve:
- Let the sandwiches sit for one minute so the cheese sets just enough to not slide out. Slice in half and serve hot.
Pin it I made these on a rainy Saturday when I had no plan and no energy to cook properly. My roommate wandered into the kitchen, saw what I was doing, and said that is either genius or a disaster. When she took the first bite, she just closed her eyes and nodded. We have made them every few weeks since, always with whatever pizza survived the night before.
Flavor Variations to Try
Buffalo chicken with a drizzle of ranch and pickled jalapeños is unreal if you like heat. Barbecue chicken with red onion and smoked gouda turns it smoky and sweet. I have also done pesto chicken with sun-dried tomatoes and it tasted like something from a cafe, except I made it in sweatpants at home.
What to Serve Alongside
A small bowl of warm marinara for dipping is the move, especially if your pizza was not super saucy to begin with. I have also served these with a simple arugula salad dressed in lemon and olive oil, which sounds fancy but takes two minutes. Pickle spears on the side add crunch and cut the richness in a way that just works.
Storage and Reheating Tips
These are best eaten right away, but if you have leftovers, wrap them tightly and refrigerate for up to one day. Reheat in a skillet over medium-low heat to bring back the crisp, microwaving turns them soggy and sad.
- Let the sandwich come to room temperature before reheating or the inside stays cold.
- Cover the pan with a lid for the first minute to help the cheese re-melt.
- If the crust gets too dark, lower the heat and give it more time.
Pin it This sandwich proves that leftovers do not have to feel like Plan B. Sometimes they turn into something better than what you ordered in the first place.
Frequently Asked Questions
- → Can I use any type of leftover pizza?
Yes, any type works best when slices are similar in size and thickness, ensuring even grilling and stacking.
- → What cheese is ideal for melting in this sandwich?
Mozzarella or an Italian cheese blend work well for a gooey, flavorful melt contrast with the crispy crust.
- → How can I make the sandwich vegetarian?
Substitute shredded chicken with roasted vegetables like mushrooms or bell peppers for a hearty vegetarian option.
- → Is mayonnaise necessary for moisture?
Mayonnaise is optional but adds extra moisture and richness inside the sandwich before grilling.
- → What greens can replace arugula?
Try baby spinach or fresh basil for varied flavor profiles that still complement the other ingredients.