Leftover Pizza Chicken Sandwich (Printable View)

Juicy chicken and arugula between golden, crispy pizza slices with melted cheese.

# What You'll Need:

→ Sandwich

01 - 4 cold leftover pizza slices (any type, preferably 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, depending on pizza saltiness)

# How To Make It:

01 - Place two pizza slices crust-side down on a cutting board. If desired, spread a thin layer of mayonnaise on the inside of each slice for added moisture and flavor.
02 - Evenly distribute shredded chicken over each pizza slice. Season with freshly ground black pepper and a pinch of salt if needed.
03 - Top the chicken with a generous handful of fresh arugula, then sprinkle with shredded mozzarella or Italian cheese blend.
04 - Cover each with the remaining pizza slices, crust-side up, forming two sandwiches.
05 - Heat olive oil or butter in a large nonstick skillet over medium heat.
06 - Place sandwiches carefully into the skillet. Press gently with a spatula and cook for 3 to 4 minutes per side until cheese melts and pizza crust turns golden and crisp.
07 - Remove sandwiches from skillet, allow to rest for one minute, then slice in half and serve immediately.

# Expert Advice:

01 -
  • Your leftover pizza gets a glow-up into something completely different and surprisingly elegant.
  • It comes together in 20 minutes flat, making it perfect for lunch when you're not in the mood to think too hard.
  • The combination of crispy, cheesy, savory, and peppery all in one bite hits every craving at once.
02 -
  • The pizza crust needs to be cold or at least room temperature before you assemble and cook; warm leftover pizza breaks apart and falls through the spatula.
  • Medium heat is crucial—too hot and the outside burns before the cheese inside melts, too low and you end up with a soggy, greasy sandwich instead of a crispy one.
  • Don't skip the one-minute rest after cooking; it gives the cheese time to set enough that you can actually pick up the sandwich without it falling apart.
03 -
  • Use a nonstick skillet or a well-seasoned cast iron so the pizza crust doesn't stick and tear when you flip; this is worth the extra second of attention.
  • If your cheese isn't melting all the way through by the time the crust is golden, cover the skillet with a lid for the last minute to trap steam and finish the job gently.
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