Save I was staring into the fridge at two cold pizza slices and some leftover rotisserie chicken when the idea hit me. What if the pizza itself became the bread? It sounded ridiculous at first, but I was hungry and curious. That first bite—crispy, cheesy, with peppery arugula cutting through the richness—made me laugh out loud in my kitchen.
The first time I made this for my roommate, she looked at me like I'd lost my mind. But after one bite, she went quiet, then immediately asked if we had more pizza in the freezer. We ended up making three more that night, experimenting with different toppings and cheeses. It became our official late-night invention, born from laziness and a little bit of genius.
Ingredients
- Cold leftover pizza slices: The foundation of this whole experiment. Any style works, but sturdier crusts hold up better under heat and weight.
- Cooked shredded chicken: Rotisserie chicken is perfect here because it is already seasoned and juicy. Leftover grilled or baked chicken works just as well.
- Fresh arugula: Its peppery bite balances the richness of cheese and pizza, and it wilts just slightly from the heat without turning soggy.
- Shredded mozzarella or Italian cheese blend: This is what glues everything together. Freshly shredded melts faster and smoother than pre-shredded.
- Mayonnaise: Optional, but it adds moisture and a subtle tang that keeps the sandwich from feeling dry.
- Olive oil or softened butter: For grilling the outside to golden, crispy perfection without burning.
- Freshly ground black pepper: A little heat and aroma that wakes up the chicken and greens.
- Pinch of salt: Only if your pizza is not already salty enough. Taste as you go.
Instructions
- Prep the Pizza Slices:
- Lay two slices crust-side down on your cutting board. If you are using mayo, spread a thin layer on the inside now—it soaks in slightly and keeps everything moist.
- Layer the Chicken:
- Distribute the shredded chicken evenly over each slice. Season with black pepper and a pinch of salt if needed, but go easy—the pizza likely has plenty of flavor already.
- Add Greens and Cheese:
- Pile on the arugula, then shower it with shredded cheese. Do not skimp—the cheese is what holds this whole creation together.
- Close the Sandwiches:
- Top each with another pizza slice, crust-side up. Press gently so everything sticks.
- Heat the Skillet:
- Warm your olive oil or butter in a large nonstick skillet over medium heat. You want it hot enough to crisp, but not so hot it burns before the cheese melts.
- Grill the Sandwiches:
- Place the sandwiches in the skillet and press down lightly with a spatula. Cook for three to four minutes per side until the crust turns golden and the cheese oozes out the edges.
- Rest and Serve:
- Remove from heat and let the sandwiches rest for one minute so the cheese sets slightly. Slice in half and serve immediately while still warm and crispy.
Save One rainy Saturday, I made this for lunch and ate it standing at the counter, watching the steam rise off the skillet. It was messy, indulgent, and completely satisfying. That is when I realized some of the best recipes come from just paying attention to what you already have and being willing to try something a little weird.
Variations to Try
Swap the shredded chicken for barbecue chicken, buffalo chicken, or even pesto chicken for a flavor twist. If you want to go vegetarian, roasted vegetables like zucchini, bell peppers, and mushrooms work beautifully. You can also swap arugula for baby spinach or fresh basil depending on what is in your crisper drawer.
Serving Suggestions
This sandwich pairs perfectly with a small bowl of marinara or ranch for dipping. If you want to make it a full meal, serve it with a simple green salad or a handful of crispy potato chips. It is rich enough to stand on its own, but a little acidity on the side never hurts.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, wrap them tightly and refrigerate for up to one day. Reheat in a skillet over medium-low heat to crisp the crust back up—microwaving will make it soggy. Honestly though, they rarely last long enough to need storing.
- Use pizza slices that are similar in size and thickness so the sandwiches cook evenly.
- If your pizza has a lot of toppings, scrape off any loose ones that might fall out during grilling.
- Let the sandwich rest for a full minute before cutting—it makes slicing cleaner and keeps the cheese from spilling everywhere.
Save This sandwich taught me that leftovers do not have to be an afterthought. Sometimes they are the start of something even better than the original.
Recipe FAQs
- → Can I use any type of pizza for the sandwich?
Yes, any pizza slice works best when similar in size and thickness to ensure even grilling and easy assembly.
- → What type of cheese is recommended for melting?
Shredded mozzarella or an Italian cheese blend melts well and adds a creamy, gooey texture.
- → How do I prevent the sandwich from becoming soggy?
Using cold, firm pizza slices and optional mayo thinly spread inside helps maintain structure while grilling crisps the crust.
- → Are there suggested variations to the chicken filling?
Try barbecue, buffalo, or pesto-seasoned shredded chicken for different flavor profiles.
- → Can the arugula be substituted?
Yes, baby spinach or fresh basil make excellent alternatives, adding distinct leafy notes.
- → What cooking tools are needed?
A large nonstick skillet or grill pan and a spatula for pressing and flipping are ideal for crisping the sandwich.