Pin There's a particular magic that happens when you raid the fridge and find exactly what you need staring back at you. I was standing in front of my leftover pizza, wondering if I could stretch it into something new, when it hit me: what if the crust itself became the star? That afternoon, I pivoted from sad reheated slices to something that felt almost intentional, almost genius. The sizzle of butter in the pan, the smell of melting cheese mixing with crispy crust—suddenly I wasn't recycling dinner, I was creating it.
My partner walked in mid-cook and asked what I was making. I could barely explain before the whole kitchen smelled like toasted mozzarella and caramelized crust edges. Watching their face when I slid that first golden sandwich onto the plate—that's when I knew this wasn't just a hack, it was something people would actually want to make again.
Ingredients
- Cold leftover pizza slices (4 slices): Any type works, but matching size and thickness keeps everything even; cold pizza is surprisingly sturdy and won't fall apart when you press it.
- Cooked shredded chicken (1 cup): Rotisserie is easiest and keeps things moist, but yesterday's roasted bird or even canned works in a pinch.
- Fresh arugula (1 cup): The peppery bite cuts through the richness and keeps the sandwich from feeling heavy.
- Shredded mozzarella or Italian cheese blend (1 cup): Low-moisture mozzarella melts faster and creates those satisfying cheese pulls you're after.
- Mayonnaise (2 tbsp, optional): A thin layer adds moisture and prevents the chicken from drying out during the quick pan sear.
- Olive oil or softened butter (1 tbsp): Butter gives a richer color and taste, but olive oil works perfectly if that's what you've got.
- Freshly ground black pepper (1/4 tsp): Fresh ground is worth it here—pre-ground tastes tired by comparison.
- Salt (pinch): Taste first; your pizza might already be salty enough.
Instructions
- Set up your base:
- Lay two pizza slices crust-side down on a cutting board. If the pizza feels dry, spread a thin layer of mayo on the inside—it acts like insurance against a tough bite.
- Layer the chicken:
- Scatter your shredded chicken evenly across each slice, then dust with black pepper and a tiny pinch of salt. Don't skip this step; seasoning now is when it actually hits.
- Add the greens and cheese:
- Pile a generous handful of arugula on each base, then crown it with cheese. The greens will wilt slightly when the cheese melts, which is exactly what you want.
- Close the sandwich:
- Place the remaining pizza slices on top, crust-side up, pressing gently so everything stays together.
- Heat your pan:
- Warm olive oil or butter in a large nonstick skillet over medium heat until it shimmers and smells nutty. Medium heat matters—too hot and the crust burns before the cheese melts.
- Sear and press:
- Carefully transfer the sandwiches to the skillet and press gently with a spatula. Listen for that satisfying sizzle, then let them cook for three to four minutes until the bottom is golden and crisp.
- Flip and finish:
- Flip carefully, press again, and cook the other side for another three to four minutes. You're looking for that caramelized, golden-brown crust and gooey, melted cheese visible at the edges.
- Rest and serve:
- Let the sandwiches rest for one minute—this keeps everything from tumbling out when you cut. Slice in half and serve immediately while the cheese is still pulling.
Pin That first sandwich taught me something about cooking: sometimes the best dishes come from constraint, not inspiration. When you work with what you have instead of what the recipe demands, something honest happens in the kitchen.
Flavor Combinations That Work
The beauty of this sandwich is how flexible it is. Buffalo chicken with ranch mayo instead of plain creates a spicy, creamy bite that lingers. Barbecue chicken works if you want something sweeter and smokier, almost like a melted BBQ chicken pizza come to life. I've also tried it with pesto chicken—the herbal notes against the melted cheese feel almost intentional, like you planned the whole thing. The arugula is your constant; it grounds whatever flavor direction you choose.
Mix and Match Variations
Swap the arugula for baby spinach if peppery isn't your mood, or tear in fresh basil for something more Italian. Vegetarian friends have asked me about roasted zucchini, eggplant, or mushrooms in place of chicken—they work beautifully, though you'll want to squeeze out excess moisture first. A drizzle of hot sauce or a smear of hummus on the inside adds a whole new dimension without changing the core magic of what makes this work.
- Marinara on the side for dipping transforms the sandwich into something almost pizza-adjacent, which somehow makes sense.
- A fried egg on top takes it from lunch to brunch energy.
- A squeeze of fresh lemon juice before serving cuts through the richness and makes everything taste brighter.
Pin This sandwich reminded me why I cook: not for perfection, but for those moments when something simple becomes unexpectedly wonderful. Make it, share it, and watch someone's face light up when they realize what they're eating.
Recipe Questions
- → Can I use any type of leftover pizza for this sandwich?
Yes, any pizza type works best if slices are similar in size and thickness for even grilling and stacking.
- → What cheese is best for melting in this sandwich?
Shredded mozzarella or an Italian cheese blend melts well, providing a creamy and stringy texture.
- → How can I add extra flavor to the sandwich?
Spreading a thin layer of mayonnaise inside or using seasoned chicken like barbecue or pesto adds moisture and flavor depth.
- → Is there a recommended cooking method for crisping the sandwich?
Cook in a nonstick skillet with olive oil or butter over medium heat, pressing gently until cheese melts and crust is golden.
- → Can I substitute arugula with another green?
Yes, baby spinach or fresh basil both complement the flavors and offer a mild alternative to peppery arugula.
- → What should I be aware of regarding allergens?
This dish contains wheat from pizza crust and dairy from cheese; check toppings for additional allergens if using store-bought pizza.