Leftover Pizza Chicken Sandwich (Printable)

A creative sandwich combining pizza slices, shredded chicken, arugula, and melted cheese for a tasty twist.

# Ingredient list:

→ Sandwich Components

01 - 4 cold leftover pizza slices (any type, uniform size and thickness)
02 - 1 cup cooked shredded chicken (rotisserie or leftover)
03 - 1 cup fresh arugula
04 - 1 cup shredded mozzarella or Italian cheese blend
05 - 2 tablespoons mayonnaise (optional)
06 - 1 tablespoon olive oil or softened butter (for grilling)

→ Seasonings

07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of salt (optional, depending on pizza saltiness)

# How to Make It:

01 - Place two pizza slices crust-side down on a cutting board. Optionally, spread a thin layer of mayonnaise on the inside surfaces for added moisture and flavor.
02 - Evenly distribute shredded chicken over each pizza slice. Season with freshly ground black pepper and a pinch of salt if desired.
03 - Top the chicken with arugula, then sprinkle shredded mozzarella or cheese blend evenly over each slice.
04 - Cover the prepared slices with the remaining two pizza slices crust-side up to create two sandwiches.
05 - Warm olive oil or butter in a large nonstick skillet over medium heat until shimmering.
06 - Place sandwiches carefully into the skillet. Press gently with a spatula and cook for 3 to 4 minutes per side until cheese melts and crusts are golden and crisp.
07 - Remove sandwiches from skillet and let rest for 1 minute. Slice in half and serve immediately.

# Expert Suggestions:

01 -
  • It transforms boring leftovers into something you actually crave, not just tolerate.
  • The pizza crust crisps up beautifully in the pan, giving you texture you never knew you needed.
  • It takes less than twenty minutes and dirties exactly one skillet.
  • Every bite feels indulgent without any fancy ingredients or techniques.
02 -
  • Do not use pizza slices straight from the fridge without letting them sit for a minute—they press better and cook more evenly when not ice cold.
  • Medium heat is your friend. Too high and the crust burns before the cheese melts, too low and it just gets greasy and limp.
  • Press gently with the spatula, but do not smash it flat or you will squeeze out all the filling.
03 -
  • Use a cast iron skillet if you have one—it gives the crust an even, golden crispness that nonstick sometimes misses.
  • If the cheese is not melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat.
  • Try brushing the outside of the pizza crust with garlic butter before grilling for an extra layer of flavor.
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