Pin It There was this Tuesday when I'd ordered too much pizza the night before, and I was staring at four cold slices thinking how wasteful it felt to toss them. My roommate wandered into the kitchen, and somehow we ended up treating those slices like bread, layering in shredded rotisserie chicken and arugula, and the whole thing transformed into something that tasted better than the original pizza ever did. That accidental moment became our go-to move whenever leftovers pile up.
I made this for my partner one lazy Saturday morning when the fridge had the random ingredients but nothing felt like breakfast. They took one bite and immediately asked if I could make it again, and now whenever they mention comfort food, this is what they picture. It became our thing without us even planning for it to be.
Ingredients
- Cold leftover pizza slices (4, any type): The foundation of everything, and honestly, slightly cold slices hold their shape better than warm ones when you're assembling and grilling.
- Cooked shredded chicken (1 cup): Rotisserie chicken from the store saves time and adds moisture, though leftover roasted chicken works beautifully too.
- Fresh arugula (1 cup): The peppery bite cuts through the richness and keeps each bite from feeling one-note.
- Shredded mozzarella or Italian cheese blend (1 cup): Use freshly shredded if you can, it melts more smoothly than pre-packaged.
- Mayonnaise (2 tbsp, optional): A thin layer keeps the inside from drying out, though the melted cheese does some of that work too.
- Olive oil or softened butter (1 tbsp): This is what gives you that golden, crispy exterior on the crust.
- Freshly ground black pepper (1/4 tsp): Tastes sharper and more alive than pre-ground.
- Salt (pinch, optional): Taste your pizza first—it might already be salty enough.
Instructions
- Lay your foundation:
- Place two pizza slices crust-side down on your cutting board. If you want extra insurance against dryness, spread a thin layer of mayo on the inside of each slice like you're making a regular sandwich.
- Build the filling:
- Pile on the shredded chicken evenly, then sprinkle with pepper and a whisper of salt. The seasoning matters more than you'd think on such a simple assembly.
- Add the brightness:
- Layer on the arugula generously—it wilts a little during cooking but adds the flavor you need. Top with shredded cheese, piling it higher than feels necessary because some will escape and that's fine.
- Make the sandwich:
- Cover everything with the remaining pizza slices, crust-side up. You should have a heavy, satisfying handful.
- Get your pan ready:
- Heat your oil or butter in a large nonstick skillet over medium heat. You want it warm enough that it sizzles slightly when the sandwich touches down, but not smoking.
- Grill with patience:
- Carefully place the sandwiches in the skillet and press gently with your spatula. Cook for three to four minutes per side, listening for that subtle sizzle and watching for the cheese to melt visibly at the edges. The crust should turn golden and firm.
- Rest and serve:
- Let them rest for one minute so the cheese sets slightly, then slice diagonally and serve immediately while everything is still warm and the cheese is still oozing.
Pin It There was something almost silly about how good this tasted, like we'd accidentally figured out a cheat code. It stopped being about using up leftovers and became something we made on purpose, craving that specific combination of crispy, melty, and peppery.
Why Leftover Pizza Is Perfect Bread
The pizza crust has already done the hard work of rising and crisping, so it's structurally tougher than regular bread when cold. It's also already seasoned, which means the sandwich doesn't feel bland even before you add the fillings. There's something satisfying about reframing something meant to be eaten one way into something entirely new.
Flavor Combinations That Work
The foundation of chicken and arugula pairs with almost any pizza base, though I've noticed the combination tastes best when your original pizza wasn't too heavy on toppings. Buffalo chicken with a drizzle of ranch mayo, or barbecue chicken with a touch of smoked salt, or pesto everything—they all sing in their own way. Trust your instincts about what would taste good together.
Making This Work for You
The beauty of this is how flexible it actually is once you understand the structure. You can swap the arugula for baby spinach or fresh basil if that's what's in your fridge, or even roasted vegetables if you're skipping the chicken. Dip it in warm marinara or garlic aioli, or eat it plain—it's forgiving in a way that feels freeing.
- A side of marinara for dipping turns this into something you can share more easily and makes it feel intentional.
- Cold pizza works better than room-temperature because warm pizza tends to get soggy where the fillings touch.
- Diagonal cuts aren't just prettier; they make the sandwich easier to hold and eat without everything sliding out.
Pin It This sandwich lives in that perfect space between practical and indulgent, the kind of meal that comes together because you're hungry and resourceful but tastes like you planned something special. Once you make it, it stops feeling like a creative way to use leftovers and starts feeling like something you crave.
Recipe Questions & Answers
- → What type of pizza works best for this sandwich?
Choose cold pizza slices with similar thickness to ensure even grilling and a sturdy sandwich base.
- → Can I substitute arugula with other greens?
Yes, baby spinach or fresh basil are great alternatives that complement the chicken and cheese nicely.
- → Is it necessary to add mayonnaise?
Mayonnaise adds moisture and richness but can be omitted if preferred for a lighter taste.
- → How do I achieve a crispy crust when grilling?
Use olive oil or softened butter in a nonstick skillet and cook over medium heat, pressing gently for 3–4 minutes per side.
- → Can this sandwich be made vegetarian?
Yes, replace shredded chicken with roasted vegetables or plant-based protein for a meat-free option.
- → What sauces pair well with this sandwich?
Marinara sauce, barbecue, buffalo, or pesto chicken variations enhance the sandwich with extra flavor.