Save I opened the fridge one night and saw two cold pizza slices staring back at me. Next to them sat a container of shredded chicken from dinner two nights before. Instead of reheating them separately like I always did, something clicked—what if the pizza became the bread? I grabbed some arugula, cheese, and a skillet, and twenty minutes later I was biting into something that tasted like a guilty secret I'd never share.
My roommate came home while I was flipping the second sandwich in the pan. She wrinkled her nose at first, then watched the cheese ooze out the sides as I pressed it down with the spatula. By the time I plated it, she'd already grabbed a fork. We ended up splitting both sandwiches standing at the counter, laughing about how something this weird shouldn't taste this right.
Ingredients
- 4 cold leftover pizza slices: They need to be cold so they hold their shape when you flip them—fresh pizza gets too floppy and tears.
- 1 cup cooked shredded chicken: Rotisserie works best because it's already seasoned, but any leftover chicken does the job.
- 1 cup fresh arugula: The peppery bite cuts through all that cheese and richness in a way lettuce never could.
- 1 cup shredded mozzarella or Italian cheese blend: This is your glue and your gooey payoff, so don't skimp.
- 2 tbsp mayonnaise: Optional, but it adds moisture and helps the inside stay creamy instead of dry.
- 1 tbsp olive oil or softened butter: For getting that golden, crispy exterior without burning the crust.
- 1/4 tsp freshly ground black pepper: Just enough to wake up the chicken without overpowering the pizza flavors already there.
- Pinch of salt: Taste your pizza first—if it's already salty, skip this completely.
Instructions
- Prep the Pizza Slices:
- Lay two slices crust-side down on your cutting board. If you're using mayo, spread a thin layer on the inside now—it'll melt into the chicken and keep everything from drying out.
- Layer the Chicken:
- Divide the shredded chicken evenly between the two slices. Sprinkle with black pepper and a tiny pinch of salt if your pizza isn't already heavily seasoned.
- Add Greens and Cheese:
- Pile on the arugula—don't be shy, it wilts down. Then cover everything with shredded cheese, making sure it reaches the edges so it melts into every bite.
- Close the Sandwiches:
- Top each with another pizza slice, crust-side up. Press down gently so the fillings settle and the slices stick together a little.
- Heat the Skillet:
- Warm your olive oil or butter in a large nonstick skillet over medium heat. You want it hot enough to crisp the crust but not so hot it burns before the cheese melts.
- Grill the Sandwiches:
- Place both sandwiches in the skillet and press down lightly with your spatula. Cook for 3 to 4 minutes until the bottom is golden and crisp, then carefully flip and repeat on the other side.
- Rest and Serve:
- Pull them off the heat and let them sit for a minute so the cheese sets just enough to not run everywhere. Slice in half and serve while they're still warm and melty.
Save I made this again the following week for my brother, who looked at me like I'd lost my mind. Then he took a bite, paused, and said it tasted like the best bad decision he'd ever made. Now every time he has leftover pizza, he texts me a photo of it with a question mark. It's become our thing.
Flavor Variations
You can swap the shredded chicken for buffalo chicken if you want heat, or toss it in barbecue sauce for something smoky and sweet. Pesto chicken works too, especially if your pizza is on the plainer side. For a vegetarian version, skip the chicken entirely and load it up with roasted peppers, mushrooms, or zucchini.
Serving Suggestions
This sandwich is rich and filling on its own, but a small side of marinara for dipping takes it over the top. I've also served it with a simple green salad dressed in lemon and olive oil just to balance out all the cheese. If you're feeding a crowd, cut each sandwich into quarters and serve them as appetizers.
Storage and Reheating
Honestly, this is best eaten right away while the crust is still crispy and the cheese is molten. If you have leftovers, wrap them tightly and refrigerate, but know that reheating in the microwave will make the crust chewy. Your best bet is to reheat in a skillet over low heat or in a 350-degree oven for a few minutes.
- Use pizza slices that are roughly the same size and thickness for even cooking.
- Press gently but firmly while grilling to help everything meld together.
- Let the sandwich rest for a full minute before cutting or the cheese will run out everywhere.
Save Some recipes happen by accident, and those are usually the ones that stick around. This one turned leftover guilt into something I actually look forward to making.
Recipe FAQs
- → Can I use any type of leftover pizza for this sandwich?
Yes, any pizza slices work best when similar in size and thickness to ensure even grilling and structural integrity.
- → What cheese works best for melting inside?
Mozzarella or an Italian cheese blend melts smoothly and complements the other flavors well.
- → Is there a way to add moisture to the sandwich?
A light spread of mayonnaise inside the pizza slices helps keep the sandwich moist and adds subtle richness.
- → Can I substitute arugula for other greens?
Baby spinach or fresh basil leaves make great alternatives, adding different but complementary flavors.
- → How is the sandwich cooked to achieve a crispy crust?
Grill the sandwich in a skillet with olive oil or butter over medium heat, pressing gently until the cheese melts and crust crisps on both sides.