Save My roommate came home with leftover pizza at midnight, and I was rummaging through the fridge when inspiration struck—why not treat it like bread for a grilled cheese? Ten minutes later, I was pulling the crispiest, most ridiculously good sandwich out of the pan, and he's been asking me to make it ever since. Cold pizza transforms into something completely different when you butter it and toast it golden, and the shredded chicken tucked inside makes it feel almost intentional, like this was meant to happen all along.
I made this for my sister on a lazy Sunday when we both had nothing in the house but scraps, and she literally said it was better than the original pizza. That's when I knew this wasn't just a hack—it was a legitimate upgrade, the kind of thing you stumble onto and can't stop making.
Ingredients
- Leftover pizza slices (2 large): Any style works, but a sturdier crust holds up better to folding and won't tear when you flip it. Thin crust will work too—just be gentle.
- Cooked shredded chicken (1 cup): Rotisserie chicken is honestly the move here because it's already seasoned and juicy. Leftover roasted or even canned works in a pinch, but rotisserie brings the flavor without extra effort.
- Shredded mozzarella or cheddar cheese (½ cup, optional): This is your secret weapon for making the inside even gooier. Mozzarella melts faster and softer, while cheddar adds a sharper tang—pick your mood.
- Unsalted butter, softened (2 tbsp): Softened butter spreads evenly and toasts to golden brown instead of burning. Cold butter will make this harder on yourself, so let it sit out while you prep.
Instructions
- Set up your canvas:
- Place your cold pizza slice on a cutting board, cheese side facing up. This is your base, and you want it flat and stable before you start loading it.
- Build the filling:
- Spread the shredded chicken evenly over the cheese side of the pizza slice, then sprinkle that extra cheese on top if you're using it. The cheese acts like glue, helping everything hold together when you fold.
- Fold with intention:
- Gently fold each pizza slice in half, cheese and chicken tucked safely inside. Press lightly as you fold—you're not trying to crush it, just seal it.
- Butter generously:
- Get your skillet heating to medium while you spread about 1 tbsp of soft butter on the outside of each folded pizza. Don't be shy here; the butter is what creates that golden, crispy crust.
- First toast:
- Place the butter-side down into the hot skillet and let it sit undisturbed for 3 to 4 minutes. You'll hear it sizzle and smell that toasty butter—that's how you know good things are happening.
- The flip and finish:
- Use a spatula to carefully flip your sandwich and toast the other side for another 3 to 4 minutes until the cheese is melted and both sides are golden brown. The whole thing should feel slightly crispy and sound hollow when you tap it.
- Rest and serve:
- Let it cool for just a minute—the filling stays hot and you won't burn your mouth. Slice it in half if you want to, then eat it while it's still warm and the cheese is at its melty best.
Save My coworker ate one of these at lunch and spent the rest of the day texting people about it, which felt like the ultimate validation. That's when I realized this wasn't just leftovers being recycled—it was actual food magic, the kind that makes people remember you made their day a little better.
Why Cold Pizza Is Your Secret Weapon
Cold pizza is actually the perfect vehicle for this because the cheese is already set, so it won't slide around when you fold it. The crust has also firmed up overnight, which means it can handle the butter and heat without falling apart. I used to think cold pizza was only good for eating cold, but this completely changed my mind.
Flavor Combinations Worth Trying
Pepperoni pizza with the chicken and extra mozzarella is probably the most satisfying combo, but I've had success with veggie pizza too—the toppings add texture and the chicken brings protein. BBQ chicken pizza folded this way tastes almost like a gourmet sandwich because the BBQ sauce mingles with the butter as it toasts, creating this sweet and savory thing that shouldn't work but absolutely does.
Dipping and Serving Ideas
This sandwich doesn't need anything, but a side of warm marinara for dipping feels fancy without any actual effort. Ranch is the move if your pizza had savory toppings, or honestly, a little hot sauce drizzled inside before folding takes it from comfort food to something you'd order at a restaurant.
- Marinara sauce for dipping makes it feel intentional and restaurant-worthy.
- A pinch of Italian seasoning or fresh basil sprinkled inside before folding adds restaurant-quality flavor in seconds.
- Serve it immediately while the cheese is still melty—waiting even five minutes changes the whole experience.
Save This recipe proved that sometimes the best food moments come from having nothing in the pantry and just deciding to improvise. It's become my go-to move whenever I see leftover pizza lingering in the fridge, and honestly, I think it tastes better than the original.
Recipe FAQs
- → What type of pizza works best for this dish?
Any sturdy leftover pizza with a firm crust works well, including pepperoni, veggie, or BBQ chicken styles.
- → Can I add extra cheese to the filling?
Yes, sprinkling shredded mozzarella or cheddar inside adds extra meltiness and richness.
- → How should the sandwich be cooked?
Butter the outside of the folded pizza and cook on medium heat in a nonstick skillet until the crust is golden and cheese is melted, about 3–4 minutes per side.
- → Is shredded chicken necessary for this meal?
Adding shredded chicken brings protein and juicy texture, enhancing the flavors, but can be omitted for a simpler version.
- → What serving suggestions complement this dish?
Try serving with marinara or ranch sauces for dipping, or sprinkle fresh herbs or hot sauce inside before grilling.