Save to Pinterest There's a particular magic to that moment when you open the refrigerator and spot leftover pizza from last night, and suddenly your lunch plans shift entirely. I was standing in my kitchen on a lazy Saturday afternoon, staring at two cold slices and wondering if reheating them would be worth the effort, when it hit me—what if they became the bread itself? Within minutes, I'd assembled something so satisfying that my partner asked me to make it again before I'd even finished the first half.
I made this for a friend who was skeptical—pizza as bread seemed ridiculous to her until she took that first bite and the warm mozzarella melted across her tongue, the arugula's peppery bite cutting through the richness perfectly. She's made it twice since then, and now it's become her go-to way to rescue Friday night pizza boxes.
Ingredients
- Cold leftover pizza slices (4 pieces): Any variety works, but similar-sized slices make assembly smoother and cook more evenly—the cold pizza firms up just enough to hold everything without falling apart in the pan.
- Cooked shredded chicken (1 cup): Rotisserie chicken is your friend here because it's already seasoned and tender, though any leftover cooked chicken gets the job done beautifully.
- Fresh arugula (1 cup): That peppery bite is essential—it cuts through the richness of the cheese and keeps the whole thing from feeling too heavy or one-note.
- Shredded mozzarella or Italian cheese blend (1 cup): Mozzarella melts smoothly and stays stretchy, which matters when you're grilling these sandwiches and want that perfect pull.
- Mayonnaise (2 tbsp): Optional, but it adds a subtle moisture and richness that makes the inside of the sandwich less dry, especially if your pizza crust is on the thicker side.
- Olive oil or softened butter (1 tbsp): This is what gets the crust golden and crispy—don't skip it or use too little, or you'll end up with warm pizza instead of a toasted sandwich.
- Freshly ground black pepper and salt (to taste): Freshly ground pepper makes a noticeable difference here; it adds a bite that store-bought pre-ground can't quite match.
Instructions
- Set up your base:
- Lay two pizza slices crust-side down on your cutting board and, if you want that extra softness inside, spread a thin layer of mayonnaise on the surface facing up. It sounds simple, but this one step changes the texture significantly.
- Layer the chicken:
- Spread the shredded chicken evenly across each slice, then hit it with freshly ground pepper and a pinch of salt—season generously because the pizza underneath has its own flavor story already.
- Add the greens and cheese:
- Pile on a generous handful of arugula, then scatter the shredded cheese over the top. The arugula will seem like a lot, but it wilts down beautifully as the cheese melts around it.
- Top and press:
- Place the remaining pizza slices crust-side up over the filling, creating two complete sandwiches. Press down gently with your hand to help everything stick together.
- Heat your pan:
- Pour the oil or butter into your skillet over medium heat and let it shimmer for about 30 seconds. Medium heat is crucial here—too high and the crust burns before the cheese melts; too low and you get a soggy, greasy mess.
- Grill with patience:
- Carefully place the sandwiches in the skillet and use your spatula to apply gentle, steady pressure for the first minute. Cook for 3 to 4 minutes per side until the pizza crust turns golden brown and you can hear the cheese crackling slightly inside.
- Rest and serve:
- Slide the sandwiches onto a cutting board and give them exactly one minute to set up—this prevents the filling from spilling everywhere when you slice. Cut diagonally and serve immediately while the cheese is still warm and stretchy.
Save to Pinterest There's something about watching the cheese melt through the spaces between the arugula leaves, catching the light from the stovetop, that makes you feel like you've created something more than just lunch. It's the kind of small kitchen moment that reminds you why cooking, even simple cooking, matters.
When to Go Off-Script
The beauty of this sandwich is how flexible it becomes once you understand the core structure. I've made mine with buffalo chicken and a drizzle of ranch, and a friend swears by hers with pesto chicken and fresh basil instead of arugula. The formula works because you're essentially building a warm, cheese-bound sandwich where the pizza crust handles the structural weight and everything else is about flavor and texture contrast.
The Dipping Factor
I discovered almost by accident that serving this with a small cup of warm marinara is absolutely transformative—not because the sandwich needs it, but because dipping adds this interactive, almost playful element to eating. It extends the meal, makes it feel intentional, and the warm sauce against the crispy crust creates this lovely temperature contrast that keeps things interesting bite after bite.
Making It Your Own
The real skill here isn't in following steps exactly; it's in understanding how to balance richness with brightness and make sure your pan temperature is steady enough to melt cheese without burning crust. Once you've made it once, you'll start seeing possibilities everywhere—leftover roasted vegetables, different proteins, even just swapping your greens based on what you have in the drawer.
- Baby spinach works beautifully if you don't have arugula, though it's milder and won't give you that same peppery kick.
- A smear of pesto or garlic aioli instead of plain mayo transforms the whole flavor profile without adding complexity.
- If your pizza was already heavily topped, dial back the arugula slightly so the sandwich doesn't become unwieldy or fall apart from the moisture.
Save to Pinterest This sandwich has become my answer to the question of what to make when I'm hungry, short on time, and refusing to settle for ordinary food. It's proof that the best recipes often come from constraints and leftovers, not from complicated techniques.
Common Recipe Questions
- → What type of pizza works best for this sandwich?
Choose pizza slices with sturdy crusts that hold toppings well, such as thin or regular style. Avoid overly soggy options for best grilling results.
- → Can I use other greens instead of arugula?
Yes, baby spinach or fresh basil make great alternatives and bring their own subtle flavors to the sandwich.
- → How do I prevent the sandwich from becoming soggy?
Grill the sandwich over medium heat with some olive oil or butter to crisp the crusts and melt the cheese, ensuring a balanced texture.
- → Are there suggested sauces to enhance the flavor?
Optional mayonnaise adds moisture, and swapping the chicken for barbecue or buffalo style adds extra zest. Marinara works well as a dipping sauce.
- → Is it possible to make a vegetarian version?
Yes, substitute shredded chicken with roasted vegetables for a satisfying plant-based option that still complements the pizza slices.