Leftover Pizza Grilled Cheese (Print Version)

Melty grilled cheese filled with pizza slices and shredded chicken, toasted to crispy perfection.

# What You'll Need:

→ Main

01 - 2 large slices leftover pizza (any style with sturdy crust)
02 - 1 cup cooked shredded chicken (rotisserie or leftover)
03 - ½ cup shredded mozzarella or cheddar cheese (optional)

→ For Toasting

04 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Place a cold pizza slice on a cutting board with the cheese side facing up.
02 - Evenly spread ½ cup cooked shredded chicken atop the cheese side of each pizza slice and sprinkle with additional shredded cheese if desired.
03 - Fold each pizza slice in half gently, enclosing the chicken filling inside.
04 - Heat a large nonstick skillet over medium heat and spread 1 tablespoon softened butter on the outside of each folded pizza.
05 - Place the folded pizzas in the skillet, buttered side down, and cook for 3 to 4 minutes until golden brown and crisp.
06 - Flip the pizzas carefully, pressing gently with a spatula, and cook for an additional 3 to 4 minutes until cheese is melted and crust is browned.
07 - Remove from heat, let rest for 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • It's the fastest way to turn sad leftovers into something that tastes like you actually tried.
  • The contrast between the crispy, buttered outside and the melty cheese inside feels ridiculously fancy for a five-minute meal.
  • You get to use things already sitting in your fridge, which means zero grocery shopping guilt.
02 -
  • Medium heat is your friend here—too high and the outside burns before the inside melts, too low and you end up with a sad, soggy crust.
  • That gentle press with the spatula when you flip keeps the filling from spilling out and prevents the whole thing from falling apart.
03 -
  • If your butter is cold straight from the fridge, leave it out for five minutes while you prep—softened butter spreads without tearing the pizza.
  • Don't skip the one-minute rest after cooking; it lets the cheese set just enough so it doesn't pour out when you bite in.
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