Pin this There's something magical about the moment you realize your leftover pizza can become something entirely new. I was standing in my kitchen on a Tuesday morning, staring at two sad slices from the previous night's order, when it hit me—what if they became the bread? Twenty minutes later, I had the most absurdly delicious sandwich I'd ever made, and I couldn't believe I'd never thought of it before.
I made this for my roommate last week when she complained about being bored with leftovers, and watching her face when she took that first bite was absolutely worth it. She asked for the recipe immediately, and I realized this wasn't just a random kitchen experiment—it was something I'd be making again and again.
Ingredients
- Cold leftover pizza slices: The foundation of everything, and honestly, any style works—pepperoni, margherita, veggie, it doesn't matter as long as they're roughly the same thickness so they cook evenly.
- Cooked shredded chicken: Rotisserie is ideal because it's already seasoned and tender, but any leftover chicken works beautifully here.
- Fresh arugula: The peppery bite cuts through the richness and keeps the whole sandwich from feeling too heavy, plus it adds a lovely green note.
- Shredded mozzarella or Italian cheese blend: This melts into creamy pockets that bind everything together, and the heat turns it into liquid gold between those pizza slices.
- Mayonnaise: Optional, but it's the secret weapon for keeping the inside moist and adding a subtle richness that works better than you'd expect.
- Olive oil or softened butter: For grilling the exterior until it's golden and crispy—this is what makes it transcend into comfort food territory.
- Black pepper and salt: Just enough to season the chicken layer without competing with what the pizza already brings.
Instructions
- Lay your foundation:
- Place two pizza slices crust-side down on your cutting board, and if you're going for maximum moisture, spread a thin layer of mayonnaise on the inside of each one. This is your chance to build flavor from the ground up.
- Add the chicken:
- Distribute the shredded chicken evenly across both slices, then hit it with a light shower of black pepper and a pinch of salt. The chicken is your protein anchor, so don't skimp on coverage.
- Layer the greens and cheese:
- Pile a generous handful of arugula on top of the chicken, then sprinkle your cheese over everything. The arugula will wilt slightly when it hits the heat, so don't be shy.
- Build the sandwich:
- Top each one with a remaining pizza slice, crust-side up, and gently press to secure everything together.
- Heat your skillet:
- Warm your olive oil or butter in a large nonstick skillet over medium heat until it's shimmering and smells toasty. You want it hot enough to crisp the exterior without burning it.
- The sizzle:
- Carefully place your sandwiches in the skillet and press gently with a spatula—this helps the cheese melt and the pizza slices toast into something crispy and golden. Cook for 3 to 4 minutes per side until everything is melted and toasted and impossible to resist.
- Finish and serve:
- Let the sandwiches rest for a minute once they come out of the skillet, then slice them in half and get them onto a plate while they're still warm and the cheese is still flowing.
Pin this There was a moment last month when my partner came home to the smell of this cooking, and he literally stopped in his tracks and asked what I was making. When I told him it was just leftover pizza reworked, he looked at me like I'd invented something revolutionary. That's when I knew this wasn't just a sandwich—it was a small kitchen magic trick.
Variations to Explore
The beauty of this sandwich is that it adapts to whatever you have on hand. Try barbecue-shredded chicken for a completely different vibe, or swap the arugula for baby spinach if that's what's in your crisper drawer. Buffalo chicken transforms this into something spicy and bold, while pesto chicken takes it in an herbaceous direction that feels almost elegant for a leftover dish. I've even done a vegetarian version by replacing the chicken with roasted bell peppers and mushrooms, and honestly, it held its own beautifully.
Serving Suggestions and Pairings
This sandwich doesn't need much accompaniment, but I've found that a small bowl of marinara for dipping elevates the experience—there's something about dunking the crispy pizza-bread into warm sauce that feels indulgent in the best way. A simple green salad on the side keeps things balanced, or you could pair it with a light soup if you want something more substantial. The sandwich is rich enough to stand alone, but if you're feeling it, a cold beverage and maybe some fresh fruit round out a completely satisfying meal.
Storage and Make-Ahead Tips
These sandwiches are absolutely best served immediately, straight from the skillet when the cheese is still molten and the bread is at peak crispiness. That said, you can assemble everything ahead of time and store it covered in the refrigerator for up to 4 hours, then cook it when you're ready to eat. Leftovers can be wrapped and kept for a day, but reheating in a skillet brings back some of that original magic better than microwaving ever could.
- Prep your ingredients the night before if you want a super quick lunch the next day.
- The assembled sandwich keeps best in the coldest part of your fridge so the cheese doesn't start sweating.
- If you're meal prepping, assemble them individually wrapped in parchment for grab-and-go grilling.
Pin this What started as a desperate attempt to rescue leftover pizza has become my go-to lunch when I want something that feels indulgent but comes together faster than ordering takeout. If you try this, you'll understand why.
Recipe FAQs
- → Can I use any type of pizza slices?
Yes, any leftover pizza slices of similar size and thickness work best to create a balanced sandwich texture.
- → What cheese works well in this sandwich?
Shredded mozzarella or an Italian cheese blend melts beautifully and complements the chicken and arugula flavors.
- → How should I grill the sandwich?
Use olive oil or softened butter in a nonstick skillet over medium heat, cooking 3–4 minutes per side until cheese melts and crust crisps.
- → Can I replace arugula with other greens?
Absolutely; baby spinach or fresh basil are great alternatives that offer different flavor notes.
- → Is there a vegetarian option available?
Yes, roasted vegetables can replace shredded chicken to create a satisfying vegetarian version.