Leftover Pizza Grilled Cheese

Wednesday night, my partner came home with leftover pizza from that new place downtown, and I was staring into the fridge wondering what counted as dinner. The cold slices were calling to me, but cold pizza felt like giving up. Then something clicked: what if I treated it like bread for a grilled cheese? Twenty minutes later, I had the most ridiculously good sandwich I'd made in months, and I haven't looked back since.

I made these for my friend who was skeptical about the whole concept, and watching her face when that first bite released the melted cheese and warm chicken was worth every second of convincing. She now texts me for the recipe at least once a month.

Ingredients

• 2 large slices leftover pizza: Any style works, but a sturdy crust is your friend here—thin, floppy pizza will fall apart when you fold it, and thick, doughy crusts hold up beautifully to the heat.
• 1 cup cooked shredded chicken: Rotisserie chicken is the lazy genius move, but yesterday's roasted chicken works just as well and saves money.
• ½ cup shredded mozzarella or cheddar cheese: This is optional, but it's what transforms a good sandwich into a genuinely creamy, gooey one that makes you close your eyes on the first bite.
• 2 tbsp unsalted butter, softened: Softened butter spreads without tearing the pizza, and that's the difference between golden crispy and pale disappointment.

Instructions

Set up your canvas:

Pull your cold pizza slices onto a cutting board and let them sit for a minute. You want them pliable but still cool enough to handle without burning your fingertips.

Build the filling:

Scatter about half a cup of shredded chicken across the cheese side of each slice, then add extra cheese if you're feeling generous. The goal is coverage, but not so much that it oozes everywhere when you fold.

Fold with intention:

Bring the crust edge up and over, pressing gently so everything stays tucked inside. It doesn't have to be perfect—rustic is more charming anyway.

Butter the outside:

Spread that softened butter all over the folded exterior like you're protecting it. This is what gets you the crispy, golden surface.

First side down:

Heat your skillet over medium and lay the sandwiches in buttered-side down. You'll hear that satisfying sizzle and smell the butter turning golden within seconds.

Watch for the color:

Three to four minutes is usually enough to get a deep golden brown. Resist the urge to peek constantly—let the heat do its job.

Flip and finish:

Flip carefully, pressing gently with your spatula to keep everything together. The second side needs another three to four minutes until the cheese inside is melted and the crust is equally golden.

Rest and serve:

Let it cool for just a minute so the cheese sets slightly, then slice in half and watch the melted cheese stretch. Serve immediately while it's still hot.

Save

There's something grounding about taking something people usually throw away and making it taste even better than the original. My kitchen smelled like butter and melted cheese on a random Tuesday, and suddenly everyone wanted to stay for lunch.

Why Pizza Already Has Everything

Pizza is already a perfectly balanced vehicle—sauce, cheese, carbs, and often protein are all built in. When you fold it and add chicken, you're not starting from scratch, you're just amplifying what's already there. The existing cheese on the pizza melts together with the extra cheese you add, creating layers of flavor that plain bread could never deliver. It's like having a head start on flavor before you even apply heat.

Choosing Your Pizza Foundation

The type of leftover pizza matters more than you'd think. Pepperoni adds a spicy, salty contrast that makes the chicken feel more sophisticated. Veggie pizza brings freshness that cuts through the richness of the melted cheese. BBQ chicken pizza creates something almost indulgent, like you're stacking flavors intentionally. Even a basic cheese pizza becomes the perfect neutral canvas, letting the chicken and butter shine.

The Small Moments That Make It Better

The butter-to-crust ratio is everything—too little and it's dry, too much and it's greasy. Use medium heat and resist cranking it up because you're impatient; the slow, steady approach is what gets you crispy outsides and melted middles. If you have fresh herbs sitting around, a tiny sprinkle of oregano or basil inside the fold adds a whole dimension you weren't expecting.

• Let the butter soften to room temperature before spreading so it doesn't tear the pizza like a cold knife would.
• A squeeze of hot sauce or fresh lemon inside brings brightness that plays beautifully with the richness.
• Dip it in marinara sauce or ranch and suddenly you've got something that tastes intentional enough to serve to guests.

Save

This sandwich is proof that the best meals don't require planning or fancy ingredients—just leftover pizza, a protein, and five minutes of intention. It's become the thing I make when I want to feel like I cooked something real but didn't actually stress about it.

Recipe FAQs

→ What type of pizza works best for this dish?

Sturdy crust pizzas are ideal as they hold fillings well without becoming soggy, but any style leftover pizza can be used.

→ Can I use other meats instead of shredded chicken?

Yes, cooked shredded turkey or ham can be substituted based on your preferences or leftovers available.

→ Is extra cheese necessary?

Adding shredded mozzarella or cheddar enhances meltiness and flavor, but it’s optional depending on how cheesy the pizza is.

→ How do I achieve a crisp crust when toasting?

Use softened butter on the outside of the folded pizza slices and cook over medium heat to get a golden, crispy texture on both sides.

→ What sides pair well with this dish?

Serve with dipping sauces like marinara or ranch, or add fresh herbs and hot sauce inside for extra flavor layers.

→ Can this be prepared ahead of time?

It’s best enjoyed fresh off the pan for optimal crispiness but can be reheated in a skillet or oven if needed.