Leftover Pizza Chicken Sandwich

I discovered this sandwich by accident on a Tuesday afternoon when I had two leftover pizza slices staring at me from the fridge and a container of shredded rotisserie chicken that needed using. Instead of eating them separately like a practical person, I thought: what if the pizza became the bread? The first bite was a revelation—crispy, melted, savory chaos that somehow worked perfectly. Now it's my go-to solution when I want something indulgent but don't want to spend half the day cooking.

My roommate came home just as the sandwich finished cooking, and the smell pulled her straight into the kitchen. She watched me slice it in half and the melted cheese stretched between the two halves, and she said, "You can't eat that alone." We sat on the counter with marinara for dipping, and she's been requesting this sandwich ever since—which tells you everything about how good it actually is.

Ingredients

• Cold leftover pizza slices: The foundation of this whole thing—they should be roughly the same thickness so they cook evenly and your sandwich doesn't slide apart mid-bite.
• Cooked shredded chicken: Rotisserie is easiest, but any leftover cooked chicken works beautifully because you're not cooking it, just warming it through.
• Fresh arugula: It adds peppery brightness and a little crunch that cuts through all the richness; the heat from the cheese wilts it slightly, which is exactly what you want.
• Shredded mozzarella or Italian cheese blend: This is your glue—it binds everything together and gets gorgeously golden, so don't skimp on it.
• Mayonnaise: Optional but worthwhile if your pizza or chicken is on the dry side; it keeps everything moist and adds a subtle richness.
• Olive oil or softened butter: For grilling the outside until it's golden and crispy.
• Black pepper and salt: Taste as you go because pizza is already seasoned, and you might not need much more.

Instructions

Lay down your base:

Place two pizza slices crust-side down on a cutting board and spread a thin layer of mayonnaise on the inside of each slice if you like—this prevents dryness and adds a subtle moisture you'll notice with every bite.

Build the filling:

Distribute the shredded chicken evenly over each slice, then season with black pepper and a pinch of salt if the pizza isn't already salty enough. You'll feel the warmth of the chicken as you layer, a small moment that tells you this is coming together.

Add the bright layer:

Top with a generous handful of arugula—don't be shy—and sprinkle the shredded cheese generously over everything. The arugula will peek out slightly at the edges, which looks good and promises that peppery bite.

Close it up:

Place the remaining pizza slices crust-side up on top to form two complete sandwiches, pressing gently so they hold together but not so hard that you squeeze the filling out.

Get your pan ready:

Heat olive oil or butter in a large nonstick skillet over medium heat until it shimmers slightly—this is your signal that it's hot enough without being so hot the exterior burns before the cheese melts.

Cook with care:

Carefully place the sandwiches in the skillet and press gently with a spatula. Listen for the soft sizzle as the crust hits the pan, then let them cook undisturbed for 3–4 minutes until the bottom is golden and crispy.

Flip and finish:

Flip carefully—they're structurally sound now—and cook the other side for another 3–4 minutes until golden and the cheese is completely melted and starting to ooze out slightly at the edges.

Rest and serve:

Remove from the skillet and let rest for just 1 minute so the cheese sets slightly, then slice each sandwich in half. Serve immediately while everything is warm and crispy and the cheese is still pulling apart.

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I made this for my sister on a lazy Sunday, and she ate hers in about three minutes flat while standing at the counter. When she looked up, there was melted cheese at the corner of her mouth and complete contentment on her face. That's when I knew this wasn't just a clever way to use leftovers—it was something worth making intentionally, something worth sharing.

Why This Works So Well

The genius of using pizza as bread is that it's already cooked, already seasoned, and already delicious. You're not building from scratch—you're playing with what you've got and letting the oven's magic from yesterday do half the work today. The crust provides structure and crispness, the toppings add flavor, and you're essentially deconstructing and reconstructing a pizza into something that feels totally new. It's efficient cooking in the best way: lazy enough to feel spontaneous, clever enough to feel intentional.

Flavor Combinations to Try

This sandwich is incredibly adaptable, which is part of why it became a regular in my rotation. If you made your pizza with barbecue chicken, shred that chicken and use it here with arugula for a sweet-savory contrast. Buffalo chicken pizza? Absolutely—the spice cuts through the richness beautifully. Pesto chicken is another winner, especially with baby spinach instead of arugula. You could even go vegetarian and roast some zucchini, bell peppers, or mushrooms, then layer them the same way with extra cheese for binding. The framework stays the same; only the filling changes.

Serving and Sides

Serve this sandwich hot, preferably with marinara for dipping—the warm sauce turns eating into an experience rather than just a meal. A simple green salad on the side feels lighter and balances the richness, or if you're going all-in, roasted vegetables add color to the plate without demanding attention. Cold lemonade or an iced tea cuts through the cheese and oil in the most refreshing way, and honestly, it pairs better than you'd expect.

• Warm marinara sauce is non-negotiable for dipping because it echoes the pizza origins while adding moisture.
• A simple arugula or mixed green salad brightens the plate and your palate between bites.
• Cold beverages are essential—they cool things down and cleanse your palate between those rich, indulgent bites.

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This sandwich has become proof that the best meals don't need elaborate planning or expensive ingredients. Sometimes they just need permission to exist, a little creativity with what's already in your fridge, and the willingness to try something that seems slightly ridiculous until you taste it.

Frequently Asked Questions

→ What type of pizza slices work best as bread?

Thicker pizza slices with sturdy crusts hold fillings well and crisp nicely when grilled.

→ Can I use other greens instead of arugula?

Yes, baby spinach or fresh basil make excellent alternatives to add freshness.

→ How do I prevent the sandwich from getting soggy?

Spreading a thin layer of mayonnaise or grilling with olive oil helps keep the crust crispy and flavorful.

→ Are there variations to the protein used?

Try barbecue, buffalo chicken, or roasted vegetables for vegetarian options.

→ What sides complement this sandwich well?

Marinara sauce for dipping enhances the flavors, or serve with a fresh salad for balance.