Leftover Pizza Chicken Sandwich (Printable Version)

A creative sandwich combining shredded chicken and cheese layered on crispy pizza slices.

# What You'll Need:

→ Sandwich

01 - 4 cold leftover pizza slices (any variety, similar size and thickness)
02 - 1 cup cooked shredded chicken (rotisserie or leftover)
03 - 1 cup fresh arugula
04 - 1 cup shredded mozzarella or Italian cheese blend
05 - 2 tablespoons mayonnaise (optional)
06 - 1 tablespoon olive oil or softened butter (for grilling)

→ Seasonings

07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of salt (optional, adjust according to pizza saltiness)

# Steps to Follow:

01 - Arrange two pizza slices crust-side down on a cutting board and optionally spread a thin layer of mayonnaise on the inner surfaces.
02 - Evenly layer shredded chicken atop the pizza slices. Season with black pepper and a pinch of salt if needed.
03 - Top the chicken with a generous handful of fresh arugula, then evenly sprinkle shredded cheese over the arugula.
04 - Cover each prepared slice with the remaining pizza slices, crust-side up, creating two sandwiches.
05 - Warm olive oil or butter in a large nonstick skillet over medium heat.
06 - Place sandwiches carefully into the skillet, pressing gently with a spatula; cook for 3 to 4 minutes per side until cheese melts and crust becomes golden brown and crisp.
07 - Remove the sandwiches from the skillet, allow them to rest for one minute, then slice in half and serve immediately.

# Additional Tips::

01 -
  • It transforms sad leftover pizza into something that tastes intentional and indulgent, not like you're just eating cold carbs.
  • The whole thing comes together in 20 minutes, which means you can satisfy an intense craving without ordering delivery.
  • It's the kind of meal that feels like a minor kitchen hack but tastes genuinely impressive, especially when the cheese gets all gooey and golden.
02 -
  • Don't use room-temperature pizza or it becomes a mushy, oily mess—the cold slices hold their structure during cooking in a way warm ones simply don't.
  • The cheese needs to fully melt inside before you flip, or the sandwich will fall apart the moment you try to turn it; if it's sticking, that's actually a good sign that the cheese is binding everything together.
03 -
  • Use a non-stick skillet or well-seasoned cast iron, and don't move the sandwich around too much—let the crust build that golden crust undisturbed for at least 2 minutes before checking it.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking; the trapped steam speeds everything up without overcooking the crust.
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