Save There's a particular thrill in opening the fridge and spotting those leftover pizza slices from last night, knowing they're about to become something entirely different and somehow better. My roommate had ordered pizza we couldn't finish, and the next morning I stared at those cold slices thinking they deserved a second act. I grabbed some rotisserie chicken, a handful of peppery arugula, and made what turned into the best accidental lunch I'd had in months. That golden, melted cheese squeaking between crisped pizza crusts became the moment I realized leftovers weren't consolation food—they were opportunity.
I made these sandwiches for my sister during her hectic work week when she kept saying she had no time to cook, and watching her face light up when that melted cheese pulled apart was worth every second. She texted me the next day asking if I could teach her because apparently she'd been raving about it to everyone. That's when I knew this wasn't just a sandwich—it was the kind of simple food that makes people feel cared for.
Ingredients
- Cold leftover pizza slices: Use whatever you have—the crust becomes your bread, so similar thickness helps them cook evenly.
- Cooked shredded chicken: Rotisserie chicken is your friend here because it's already seasoned, juicy, and requires zero additional cooking.
- Fresh arugula: That peppery bite cuts through all the cheese and richness, keeping each bite interesting instead of heavy.
- Shredded mozzarella or Italian cheese blend: Go for the good stuff if you can—it melts smoother and tastes noticeably better than the pre-shredded blocks.
- Mayonnaise: Optional but honestly brilliant for keeping the pizza base moist and adding a subtle richness underneath everything else.
- Olive oil or softened butter: This is what gets your crusts golden and crisp, so don't skip it or use nonstick spray instead.
- Freshly ground black pepper and salt: The pepper matters here—it awakens the arugula and chicken, so grind it fresh if possible.
Instructions
- Assemble the base:
- Lay two pizza slices crust-side down and spread a thin layer of mayonnaise on the inner side if using it—this tiny step keeps everything from drying out. The cold pizza is your blank canvas, so take a breath and enjoy that you're about to transform it.
- Layer the chicken:
- Distribute your shredded chicken evenly over each slice, then hit it with freshly ground black pepper and a whisper of salt. Watch how the seasoning catches the light on the chicken—that's your sign you've got the right amount.
- Add the greens and cheese:
- Pile on a generous handful of arugula, then shower it with shredded cheese until you think it's enough, then add a little more. The arugula will wilt slightly when things get hot, so don't be shy.
- Close it up:
- Place the remaining pizza slices crust-side up on top to form two sandwiches, pressing down gently to keep everything together. You're creating little pizza-bread packages of pure comfort.
- Heat your pan:
- Get your nonstick skillet going over medium heat and let the oil or butter shimmer until it's ready—about one minute. Medium heat is the sweet spot for melting cheese without burning the crust.
- Cook with intention:
- Place your sandwiches in the warm pan and press gently with a spatula, cooking for three to four minutes per side. Listen for the soft sizzle and watch the edges turn golden—that's when you know the cheese inside is getting gooey.
- Rest and serve:
- Let them rest for just one minute on a cutting board—this keeps the cheese from running all over when you slice. Cut diagonally and serve immediately while the cheese is still pulling apart in satisfying strands.
Save There was an afternoon when I made these for myself after a long day and sat on my kitchen counter eating it straight from the cutting board, and something about that moment—how easy it was, how good it tasted, how little effort led to so much satisfaction—shifted how I think about cooking. It reminded me that you don't need fancy ingredients or hours of time to create something that feels genuinely celebratory.
Why This Sandwich Works
The genius of using pizza as bread is that it's already been built for flavor—you've got the sauce, the toppings, the crispy-chewy texture all baked in. When you toast it again, those flavors concentrate and deepen while the crust gets even crispier, creating a vessel that actually competes with the fillings instead of just holding them. It's efficiency disguised as creativity, which is honestly the best kind of cooking.
Playing with Variations
Once you make this once, you'll start seeing endless possibilities every time you open your fridge. Buffalo chicken transforms this into something spicy and tangy, while pesto chicken leans into an Italian mood and pairs beautifully with fresh basil instead of arugula. Roasted vegetables work just as well as the chicken if you're feeding vegetarians, and you can swap spinach in for the arugula if that's what you have hanging around.
Serving and Storage Wisdom
These taste best eaten immediately while the cheese is still molten and the crust is warm, so plan to eat right after cooking rather than letting them sit. If you somehow have leftovers, they keep refrigerated for two days and can be gently reheated in a low oven, though they'll never quite recapture that first-bite magic. Serve alongside a small cup of marinara or your favorite dipping sauce for those moments when you want to add an extra layer of richness.
- Make sure your skillet is hot enough before adding the sandwiches or the crust won't crisp properly.
- If your cheese isn't melting fast enough, drop the heat to medium-low and cover the skillet with a lid for the last minute or two.
- These are perfect for lunch or a casual dinner when you want something hearty but don't want to spend your evening cooking.
Save This sandwich exists in that sweet spot between resourcefulness and indulgence, proving that the best meals sometimes come from leftovers and spontaneous thinking. Make it when you need something that feels special but doesn't require a grocery run or your full attention.
Recipe FAQ
- → What type of pizza slices work best?
Choose pizza slices with similar thickness to ensure even grilling and crispiness, preferably thin to medium crust for a balanced texture.
- → Can I use other greens besides arugula?
Yes, baby spinach or fresh basil are excellent alternatives that complement the flavors and add freshness.
- → How do I prevent the sandwich from becoming soggy?
Grilling the sandwich in olive oil or butter until the crust crisps and the cheese melts helps keep it firm and delicious.
- → What cheeses are recommended for melting?
Mozzarella or an Italian cheese blend melts smoothly and adds creamy richness to the sandwiches.
- → Are there seasoning tips to enhance flavor?
A sprinkle of freshly ground black pepper and a pinch of salt (if needed) brighten the shredded chicken and tie the sandwich together.