Save to Pinterest I was staring at three leftover pizza slices in my fridge at 2 PM on a Saturday, genuinely unsure if they qualified as lunch or if I should just make something from scratch. Then it hit me—what if the pizza itself became the bread? Twenty minutes later, I had the most ridiculous, magnificent sandwich sitting in front of me, melted cheese oozing out the sides like I'd somehow cracked a code nobody told me about. My roommate walked in mid-bite and immediately demanded I make another one. This sandwich is proof that the best ideas come from laziness and a little bit of audacity.
I made this for a friend who was skeptical about the whole pizza-as-bread concept until the first bite, then immediately got quiet in that way that means something just changed their mind. We ended up making three rounds that afternoon because apparently this is the kind of thing people want to eat twice in one sitting.
Ingredients
- Cold leftover pizza slices: Any type works, but similar-sized pieces make assembly way less awkward—this becomes your edible container, so thickness matters more than toppings.
- Shredded chicken: Rotisserie is the lazy person's dream here, but any cooked chicken works; the moisture is what keeps everything from being dry.
- Fresh arugula: This peppery green is the secret weapon that keeps the sandwich from tasting one-note and heavy.
- Shredded mozzarella or Italian blend: Use good cheese; it's the glue holding this whole situation together.
- Mayonnaise: Optional but highly recommended for added richness and insurance against a dry bite.
- Olive oil or softened butter: This is your grilling medium, and it makes all the difference between soggy and golden-crisp.
- Black pepper and salt: Freshly ground pepper transforms this from snack to something with actual flavor layers.
Instructions
- Build your foundation:
- Place two pizza slices crust-side down and spread a thin layer of mayo on each if you want extra moisture. Think of this like spreading butter on bread, but we're working with pizza here.
- Layer the chicken:
- Spread the shredded chicken evenly across both slices, then hit it with fresh cracked pepper and a tiny pinch of salt. Taste as you go if you're worried about oversalting—your pizza probably already has salt baked in.
- Add the greens and cheese:
- Pile on a generous handful of arugula, then shower it with shredded cheese. Don't be shy; this is your moment to go all in.
- Crown it:
- Place the remaining pizza slices on top, crust-side up, and gently press down so everything stays together. It should feel like a real sandwich now, not just a pizza accident.
- Heat your pan:
- Warm olive oil or butter in a large nonstick skillet over medium heat until it shimmers slightly. Medium heat is key here—too hot and your outsides burn before the cheese melts.
- Griddle until golden:
- Carefully place both sandwiches in the pan and press gently with a spatula, cooking 3-4 minutes per side until the cheese is fully melted and the crust turns golden brown and crisp. You'll hear the sizzle and smell the toasted cheese, and that's when you know you're close.
- Rest and serve:
- Let them sit for a minute after flipping out of the pan—this gives everything time to settle so the cheese doesn't immediately ooze everywhere when you cut. Slice in half and eat immediately while everything is still warm and the cheese is still gooey.
Save to Pinterest There's something almost ceremonial about taking something you were about to throw away and turning it into the star of lunch. The day this became my go-to use for leftover pizza was the day I stopped feeling guilty about having random slices hanging around in my fridge.
Variations That Actually Work
The beauty of this sandwich is that it's endlessly flexible depending on what chicken you have on hand. Buffalo chicken makes it spicy and tangy in the best way, BBQ chicken leans into comfort food territory, and pesto chicken feels almost sophisticated. Even the arugula isn't sacred—baby spinach works, fresh basil works, even thin-sliced tomatoes have shown up in my versions and refused to leave. The pizza toppings themselves are already built in, so you're just playing with the filling, which means you can adapt this to whatever's in your fridge without overthinking it.
Serving Ideas and Side Kicks
This sandwich is complete enough to stand alone, but if you want to lean into it, a small bowl of marinara for dipping transforms the whole eating experience. It turns each bite into a mini Italian moment. Some people I've made this for have wanted a simple green salad on the side to balance out the richness, and that's valid. Cold lemonade or sparkling water is the unsung hero of beverage pairing here, cutting through the cheese and keeping things feeling light.
Why This Works and When to Make It
This is the sandwich for when you have 20 minutes, leftover pizza, and the desire to eat something that feels a little bit indulgent but actually came together from your scraps. It's weekend lunch energy, quick dinner energy, and the kind of thing that makes your kitchen smell incredible. The genius is that every ingredient is already cooked, so you're really just assembling and grilling, which means even if you're not confident in the kitchen, this won't let you down.
- Make this when you're tired of regular sandwiches but don't want to be too ambitious about dinner.
- It's perfect for solo lunches where you want something that feels special but didn't require a grocery trip.
- Save it for when you have friends over unexpectedly and need something impressive that comes together in under 20 minutes.
Save to Pinterest This sandwich is a reminder that sometimes the best meals come from working with what you have instead of starting from scratch. It's become my favorite excuse to let pizza linger in the fridge.
Recipe FAQs
- → Can I use any type of leftover pizza?
Yes, any pizza with a firm crust works best to hold the filling and crisp up when grilled.
- → What cheese options work well for this dish?
Mozzarella or an Italian cheese blend melt nicely and complement the savory toppings.
- → How do I prevent the sandwich from becoming soggy?
Cooking on medium heat with olive oil or butter crisps the crust, while a thin spread of mayonnaise adds moisture without sogginess.
- → Can I substitute arugula with other greens?
Yes, baby spinach or fresh basil make excellent alternatives for a different flavor profile.
- → What variations can enhance the flavor?
Try barbecue, buffalo, or pesto-seasoned chicken for new taste twists, and serve with marinara for dipping.