Save to Pinterest I discovered this sandwich completely by accident on a Tuesday night when I had a half-eaten pizza in the fridge and some rotisserie chicken I needed to use up. Instead of eating them separately like a sensible person, I thought: what if the pizza became the bread? Twenty minutes later, I was biting into something warm and crispy with melted cheese that shouldn't have worked but absolutely did. It's become my favorite way to rescue those lonely leftover slices.
I made this for my roommate one afternoon when she complained about being stuck in a food rut, and watching her face when she took the first bite made the whole thing worth it. She went quiet for a second, then looked at the sandwich like it had personally betrayed her sense of what was possible. That's when I knew this wasn't just a use-up-leftovers solution—it was something worth making on purpose.
Ingredients
- Pizza slices: Cold leftover pizza works best because it slices cleanly and won't fall apart when you handle it, plus the cheese is already there as a bonus layer.
- Shredded chicken: Rotisserie chicken is your friend here; it's already seasoned and needs no fussing, though any cooked chicken works if that's what you have.
- Fresh arugula: The peppery bite is non-negotiable—it cuts through the richness and keeps this from feeling heavy.
- Mozzarella or Italian cheese blend: Use what melts easily; aged cheddar or provolone adds personality if you're feeling adventurous.
- Mayonnaise: Optional but smart—it adds moisture and a subtle flavor bridge between the pizza and chicken layers.
- Olive oil or butter: For grilling; use butter if you want extra golden edges or olive oil if you're keeping things bright.
- Black pepper and salt: Taste as you go because leftover pizza is already seasoned, and you don't want to overdo it.
Instructions
- Lay your foundation:
- Place two pizza slices crust-side down and spread a thin layer of mayo on the inside of each one if you want extra moisture. This small step makes a noticeable difference in how the sandwich feels in your mouth.
- Build the layers:
- Distribute chicken evenly over each slice, hit it with a small grind of black pepper, then pile on the arugula generously. The greens wilt slightly as everything cooks, so don't be shy.
- Add the cheese crown:
- Scatter shredded cheese over the arugula, then place the remaining pizza slices on top crust-side up to seal the sandwich. The cheese should peek out the edges a little.
- Heat your pan:
- Warm olive oil or butter in a large nonstick skillet over medium heat until it shimmers. You want it hot enough to toast the crust but not so hot it burns the outside before the cheese melts inside.
- Grill with patience:
- Place the sandwiches in the pan and press gently with a spatula for the first minute to encourage contact and melting. Cook for 3–4 minutes per side until the crust is golden and crispy and the cheese has surrendered completely.
- Rest and serve:
- Let the sandwiches sit for exactly one minute so the cheese sets enough to hold together, then slice diagonally if you're feeling fancy. Serve immediately while the inside is still warm and gooey.
Save to Pinterest What made this sandwich special wasn't the ingredients or the technique—it was the permission I gave myself to treat leftovers as an experiment instead of a sad necessity. Some of my best kitchen moments happen when I stop trying to follow the rules and just see what happens when I combine things that shouldn't work together.
Playing With Flavors
The beauty of this sandwich is how much it bends to whatever mood you're in or whatever's in your fridge. I've made it with barbecue chicken mixed with the mayo for a sweet-and-savory situation, and once I used buffalo chicken with a blue cheese crumble that shouldn't have worked but became my new obsession. Pesto chicken with fresh basil instead of arugula tastes like summer, even in February.
The Dipping Situation
Serve this with warm marinara on the side if you're embracing the pizza energy completely, or skip the sauce entirely if you want the fresh arugula to shine. I've even dunked these in garlic aioli because sometimes you're feeling fancy, and sometimes the sandwich just calls for it. Trust your instincts more than any rule.
Storage and Variations
These are best eaten immediately while they're still warm and the cheese is pulling at the edges, but I've reheated leftovers in a low oven and they stayed crispy enough to be worth it. Try swapping arugula for baby spinach if that's what you have, or use roasted vegetables if you need this to be vegetarian. The core idea—pizza as bread, something warm and substantial in the middle—stays solid no matter what you switch around.
- Make sure your skillet is large enough that the sandwiches aren't crowded, or cook them one at a time.
- If your pizza crust is particularly thin, go a minute shorter per side so it doesn't get too crispy and shatter.
- Leftover pizza from the fridge is ideal because cold crust holds its shape better than room-temperature pizza.
Save to Pinterest This sandwich proves that the best meals sometimes come from necessity and playfulness colliding in your kitchen. Make it when you have leftovers, make it when you want comfort food that doesn't require planning, or make it just to see what happens.
Recipe FAQs
- → Can I use any type of leftover pizza slices?
Yes, any pizza type works best if slices are similarly sized and firm enough to hold fillings during grilling.
- → What cheese blends complement this sandwich?
Mozzarella or an Italian cheese blend melt well and balance the flavors of chicken and arugula.
- → How can I add moisture without mayonnaise?
Olive oil or softened butter when grilling adds moisture and a crispy texture to the crust.
- → Are there vegetarian alternatives for the filling?
Roasted vegetables can replace the shredded chicken for a satisfying vegetarian version.
- → What sides pair well with this sandwich?
Marinara sauce makes an excellent dipping companion, enhancing the overall flavor profile.
- → Can I prepare this sandwich in advance?
Assembling beforehand is possible, but grilling just before serving ensures optimal texture and melted cheese.