Save I was staring into my fridge at three cold pizza slices and a container of leftover rotisserie chicken when the idea hit me. What if the pizza became the bread? It sounded ridiculous at first, but I was hungry and curious. Twenty minutes later, I was biting into something that tasted like a guilty pleasure and a genius move all at once.
The first time I made this for my roommate, she laughed at the concept until she tried it. She went quiet for a moment, then nodded slowly and said it was the best bad idea shed ever tasted. Now whenever we have leftover pizza, we save it on purpose just to make these sandwiches the next day.
Ingredients
- Cold leftover pizza slices: Any type works, but try to match thickness so the sandwiches cook evenly and the cheese melts at the same rate.
- Cooked shredded chicken: Rotisserie chicken is your best friend here because its already seasoned and juicy.
- Fresh arugula: The peppery bite cuts through the richness and adds a fresh crunch that balances everything.
- Shredded mozzarella or Italian cheese blend: This melts beautifully and ties the whole sandwich together with gooey comfort.
- Mayonnaise: Optional, but it adds moisture and a subtle creaminess that keeps the chicken from drying out.
- Olive oil or softened butter: This is what gives the crust that golden, crispy exterior when you grill it.
- Freshly ground black pepper and salt: A little seasoning goes a long way, especially if your pizza is already salty.
Instructions
- Prep the pizza slices:
- Lay two slices crust-side down on your cutting board. If youre using mayo, spread a thin layer on the inside now so it soaks in just a little.
- Layer the chicken:
- Divide the shredded chicken evenly between the two slices and sprinkle with black pepper. Taste your pizza first before adding salt.
- Add greens and cheese:
- Pile on the arugula, then cover generously with shredded cheese. Dont be shy with the cheese, it holds everything together.
- Close the sandwiches:
- Top each with another pizza slice, crust-side up. Press down gently so they stick a bit.
- Heat the skillet:
- Warm your oil or butter over medium heat in a nonstick skillet. Let it get hot but not smoking.
- Grill the sandwiches:
- Place both sandwiches in the pan and press lightly with a spatula. Cook for three to four minutes per side until the crust is crispy and the cheese is melted and oozing.
- Rest and serve:
- Let them sit for a minute after you take them out. Slice in half and serve while theyre still warm and messy.
Save One night I made this after a long shift and sat on the couch with a plate in my lap. The combination of crispy crust, warm chicken, and that sharp arugula felt like a hug. It wasnt fancy, but it was exactly what I needed, and that made it perfect.
Flavor Variations
Once you get the hang of this, you can play around with the chicken. I love using buffalo chicken with a drizzle of ranch, or pesto chicken with a few sun-dried tomatoes tucked in. Barbecue chicken works beautifully too, especially if your pizza has a sweeter sauce. Each version feels like a different meal.
Choosing Your Pizza
Thicker crust pizzas hold up better and give you more structure, but thin crust works if you handle it gently. I once used a deep-dish slice and it was almost too rich, but still delicious. Avoid anything too soggy or overloaded with wet toppings, or itll fall apart in the pan.
Serving and Storage
These sandwiches are best eaten right away while the cheese is melted and the crust is crispy. If you have leftovers, wrap them tightly and reheat in a skillet, not the microwave, so they dont get soggy. They lose a little magic the next day, but theyre still worth eating.
- Serve with marinara or ranch for dipping.
- A simple side salad balances the richness beautifully.
- Have napkins ready because these get messy in the best way.
Save This sandwich proves that the best recipes sometimes come from not wanting to waste food and being a little bit brave. I hope it becomes one of those things you make on a whim and end up craving on purpose.
Recipe FAQs
- → Can I use different types of pizza slices?
Yes, any pizza slices work best if similar in size and thickness to ensure even grilling and structural stability.
- → What cheese works best for melting?
Mozzarella or an Italian cheese blend melt well, creating a creamy texture that binds the sandwich ingredients.
- → Can I substitute arugula with other greens?
Baby spinach or fresh basil are great alternatives that add a fresh, peppery or aromatic note to the sandwich.
- → Is mayonnaise necessary inside the sandwich?
Mayonnaise is optional; it adds moisture and richness but can be omitted for a lighter preparation.
- → How should I cook the sandwich for best results?
Cook on medium heat in a nonstick skillet with olive oil or butter, pressing gently until the cheese melts and crust is crisp.