Save I opened my fridge one Thursday night and found two cold slices of pepperoni pizza next to a container of shredded rotisserie chicken. Both were one day away from the trash, and I was too tired to cook from scratch. I grabbed both, stared at them for a moment, then thought: why not make them into one meal? Twenty minutes later I had created something that felt like a rule I was breaking and enjoying every second of it.
The first time I served this to my roommate, she laughed out loud when I told her what it was. Then she took a bite, went quiet, and finished the whole thing without looking up. She asked me to make it again the next week, and I realized I had accidentally invented her new favorite dinner. Now every time we have leftover pizza, she looks at me with hope in her eyes.
Ingredients
- Cold leftover pizza slices: Use any kind you have, but try to pick slices that are similar in size so your sandwich holds together evenly when you press it.
- Cooked shredded chicken: Rotisserie chicken from the store works perfectly here and saves you all the prep time.
- Fresh arugula: The peppery bite cuts through the richness of the cheese and keeps the sandwich from feeling too heavy.
- Shredded mozzarella or Italian cheese blend: This melts beautifully and acts like glue to hold everything together inside.
- Mayonnaise: Optional, but it adds moisture and a little tang that makes each bite feel more complete.
- Olive oil or softened butter: You need this to crisp up the outside without burning it, and it adds a golden finish.
- Freshly ground black pepper: Just a little wakes up the chicken and balances the richness.
- Salt: Taste your pizza first, because most leftover slices are already salty enough on their own.
Instructions
- Prep the Pizza Slices:
- Lay two slices crust-side down on your cutting board. If you want extra moisture and flavor, spread a thin layer of mayonnaise on the inside of each slice now.
- Layer the Chicken:
- Divide the shredded chicken evenly between the two bottom slices. Sprinkle with black pepper and a tiny pinch of salt if your pizza is not too salty already.
- Add Greens and Cheese:
- Pile a generous handful of arugula on top of the chicken, then sprinkle shredded cheese over everything. Do not be shy with the cheese, it is what holds this whole thing together.
- Close the Sandwiches:
- Place the remaining two pizza slices on top, crust-side up, pressing gently so everything stays in place.
- Heat the Skillet:
- Warm your olive oil or butter in a large nonstick skillet over medium heat. Let it get hot but not smoking.
- Grill the Sandwiches:
- Carefully set both sandwiches in the skillet and press down gently with your spatula. Cook for three to four minutes per side until the cheese melts and the crust turns golden and crispy.
- Rest and Serve:
- Take the sandwiches out of the skillet and let them sit for one minute so the cheese sets slightly. Slice each in half and serve right away while they are still hot.
Save One Saturday afternoon I made these for lunch and ate mine standing at the counter, still in my pajamas. The crispy crust crackled when I bit into it, and the warm chicken and melted cheese tasted like the best kind of laziness. I remember thinking that some of the best meals happen when you stop trying so hard and just use what you have.
Flavor Variations You Can Try
I have made this sandwich with barbecue chicken, buffalo chicken, and even pesto chicken, and every version brought something different to the table. Barbecue adds sweetness, buffalo brings heat, and pesto makes it feel almost fancy. You can also swap the arugula for baby spinach if you want something milder, or use fresh basil if you are going for an Italian vibe.
What to Serve Alongside
This sandwich is rich and filling, so I like to keep sides simple. A small bowl of marinara for dipping makes it feel like pizza again, or you can serve it with a light salad dressed in lemon and olive oil. Sometimes I just eat it with a handful of chips and call it a perfect meal.
Storage and Reheating Tips
Honestly, this sandwich is best eaten fresh, right after you make it. But if you have leftovers, wrap them tightly in foil and store them in the fridge for up to one day. Reheat in a skillet over low heat to crisp the crust back up, because the microwave will make it soggy and sad.
- If your pizza slices are thick, press them down firmly while grilling so everything cooks evenly.
- You can make this vegetarian by using roasted vegetables instead of chicken.
- Try dipping the finished sandwich in ranch, hot sauce, or garlic aioli for extra flavor.
Save This sandwich taught me that leftovers do not have to feel like second choice. Sometimes they become something even better than the original.
Cooking Q&A
- → Can I use different types of pizza slices for this sandwich?
Yes, any pizza type works well as long as the slices are similar in size and thickness to form a sturdy base for the sandwich.
- → What cheese works best for melting in this sandwich?
Shredded mozzarella or an Italian cheese blend melt smoothly, creating a gooey texture that complements the chicken and arugula.
- → How can I make this sandwich vegetarian?
Substitute shredded chicken with roasted vegetables like bell peppers or mushrooms for a flavorful vegetarian option.
- → Is it necessary to grill the sandwich in butter or oil?
Using olive oil or softened butter helps achieve a golden, crispy crust while melting the cheese evenly.
- → Can I add sauces to enhance the flavor?
Spreading a thin layer of mayonnaise inside the slices or serving with marinara sauce for dipping adds extra moisture and richness.
- → What greens can be used instead of arugula?
Baby spinach or fresh basil are excellent alternatives that bring a different but delightful freshness to the sandwich.