Save to Pinterest I was staring at two cold slices of pepperoni pizza on a Tuesday night, too tired to cook but too hungry to ignore my stomach. My roommate walked in, saw the leftover rotisserie chicken, and said, "What if you just made a sandwich out of it?" I laughed at first, then grabbed the skillet. Twenty minutes later, we were fighting over who got the crispier half.
The first time I served this to my sister, she picked it up, tilted her head, and said, "This is either genius or chaos." After one bite, she went quiet, nodded slowly, and asked if I had more pizza in the fridge. I didn't, but I've kept extra slices around ever since. It became our official late night snack whenever we're together, no questions asked.
Ingredients
- Cold leftover pizza slices: The crust gets crispier when it's been refrigerated overnight, and any topping works as long as the slices are similar in size so the sandwich holds together.
- Cooked shredded chicken: Rotisserie is my favorite because it's already seasoned and juicy, but any leftover chicken works, just warm it slightly first if it's straight from the fridge.
- Fresh arugula: The peppery bite cuts through all the richness and adds a fresh crunch that keeps the sandwich from feeling too heavy.
- Shredded mozzarella or Italian cheese blend: Mozzarella melts beautifully and stretches, but a blend with provolone or fontina adds even more flavor.
- Mayonnaise: I skip it sometimes, but when I use it, it adds moisture and helps the filling stick to the pizza without making it soggy.
- Olive oil or softened butter: Butter gives a richer, golden crust, olive oil keeps it a little lighter, both work perfectly depending on your mood.
- Freshly ground black pepper and salt: The pizza is usually salty enough, so I go easy on the salt and let the pepper do most of the work.
Instructions
- Prep the Pizza Slices:
- Lay two slices crust side down on your cutting board. If you're using mayo, spread a whisper thin layer on the inside, it adds richness without making things slippery.
- Layer the Chicken:
- Divide the shredded chicken evenly between the two slices, then season with black pepper and a tiny pinch of salt if your pizza isn't already salty. Press it down gently so it doesn't slide out later.
- Add Greens and Cheese:
- Pile on the arugula, don't be shy, it wilts a little when the sandwich heats up. Then scatter the shredded cheese generously over the top so every bite gets gooey.
- Close the Sandwiches:
- Top with the remaining pizza slices, crust side up, pressing down lightly to seal everything together. It should feel sturdy but not squished.
- Heat the Skillet:
- Warm your olive oil or butter in a large nonstick skillet over medium heat until it shimmers but doesn't smoke. Medium heat is key, too high and the crust burns before the cheese melts.
- Grill the Sandwiches:
- Place both sandwiches in the skillet and press gently with a spatula. Cook for three to four minutes per side until the crust turns golden and crisp and the cheese inside is fully melted and stretchy.
- Rest and Serve:
- Pull them off the heat and let them sit for one minute so the cheese sets just enough to not spill everywhere. Slice in half and serve hot.
Save to Pinterest One night, my brother came over after a long shift and I handed him one of these without explaining what it was. He took a huge bite, paused mid chew, and started laughing. He said it tasted like every good decision he'd ever made in one sandwich. Now, whenever he visits, he checks the fridge for leftover pizza before he even says hello.
Flavor Variations You'll Actually Use
I've made this with buffalo chicken and a drizzle of ranch inside, and it was dangerously good. Barbecue chicken with red onion and cilantro works beautifully if your pizza base is mild. Pesto chicken with sun dried tomatoes and mozzarella turns it into something fancy enough for lunch guests. If you want it spicy, toss the chicken in hot sauce or sprinkle red pepper flakes right before you close the sandwich.
What to Serve Alongside
A small bowl of warm marinara for dipping is my go to, it feels like you're eating pizza and a sandwich at the same time in the best way. I've also served it with a simple side salad dressed in lemon and olive oil to balance the richness. If you're feeling indulgent, crispy potato wedges or sweet potato fries make it a full comfort meal. Sometimes I just eat it alone with a cold drink and call it perfect.
Storage and Reheating Tips
Honestly, this is best eaten fresh because the crust loses its crispness once it sits. If you have leftovers, wrap them tightly and refrigerate for up to one day. Reheat in a skillet over medium low heat, not the microwave, or it'll turn soggy. You can also pop it in a preheated oven at 375 degrees for about eight minutes to crisp it back up.
- Let it cool completely before wrapping to avoid steam making the crust soft.
- Don't stack multiple sandwiches on top of each other in the fridge, they'll stick together.
- If you're meal prepping, assemble but don't cook them, then grill fresh when you're ready to eat.
Save to Pinterest This recipe taught me that leftovers don't have to feel like leftovers, they can feel like a brand new idea that's even better than the original. I hope yours turns out crispy, cheesy, and exactly as satisfying as mine always does.
Recipe Questions & Answers
- → Can I use any type of leftover pizza for this sandwich?
Yes, any pizza type works best when slices are similar in size and thickness to ensure even grilling and sturdy sandwich layers.
- → What cheese works best for melting inside the sandwich?
Shredded mozzarella or an Italian cheese blend melts well and complements the flavors without overpowering the chicken or arugula.
- → Is it necessary to use mayonnaise in the sandwich?
Mayonnaise is optional; it adds moisture and subtle creaminess but can be omitted for a lighter option or replaced with other spreads.
- → How can I make the sandwich vegetarian?
Simply replace shredded chicken with roasted vegetables like mushrooms or peppers to maintain a hearty filling.
- → What are some good variations for the chicken filling?
Try barbecue, buffalo, or pesto-seasoned chicken to add different flavor profiles that complement the pizza crust base.
- → How should the sandwich be cooked for best results?
Grill the sandwich in a nonstick skillet with olive oil or butter over medium heat, pressing gently to achieve a golden, crisp crust and melted cheese.