I used to dread leftovers. One reheat and I’d lose interest.
But once I discovered all the wonderful things you can do with a Blackstone Griddle, leftovers became my new favorite ingredient.
Get that Blackstone fired up—we’re turning yesterday’s leftover into today’s crave-worthy lunch!
Blackstone Style Flatbread
Flatbreads are the perfect vessel for whatever odds and ends are lurking in your fridge.
Plus, they’re one of the easiest breads to make. You only need three things: flour, fat, and water.
If you want something even simpler, use self-rising flour and yogurt.
Mix, knead, roll, cook on your Blackstone, and boom—instant campfire flatbread! But if you don’t feel like making it from scratch, just get naan or pita bread from the store.
Blackstone Style Flatbread Pizza
Pizza for lunch? Heck, yeah!
Blackstone-style flatbread pizza? Even better!
Ingredients:
- 1 flatbread
- 1/4 cup tomato sauce (or whatever sauce floats your boat)
- 1 cup shredded cheese
- Your choice of leftover toppings (grilled chicken, roasted veggies, meatballs—go wild!)
Instructions:
- Preheat your Blackstone to medium-high.
- Brush one side of the flatbread with olive oil and place it oil-side down on the griddle.
- Smear the top side with sauce, sprinkle cheese, and arrange your toppings.
- Cover with a dome or large metal bowl to melt the cheese.
- Cook for 3–4 minutes or until the bottom is crispy and the cheese is bubbly.
- Slide onto a plate, slice, and enjoy!
Blackstone Style Flatbread Wrap
When you want to eat your leftovers on the go, a flatbread wrap is the way.
Ingredients:
- 1 flatbread (slightly undercooked if homemade)
- 2 tablespoons of spread (hummus, mayo, mustard—whatever you’ve got)
- 1 cup of leftover protein (shredded chicken, sliced steak)
- 1/2 cup of leftover or fresh veggies (lettuce, tomatoes, onions, peppers)
- 1/4 cup of cheese (optional, but who are we kidding?)
Instructions:
- Warm up your Blackstone to medium heat.
- Lay your flatbread on the griddle for about 30 seconds per side or until pliable.
- Remove from heat and spread your chosen spread in the center.
- Layer on your protein, veggies, and cheese.
- Fold in the sides and roll it up like a burrito.
- Place the wrap seam-side down on the griddle and cook for 1–2 minutes per side.
- Cut in half and attack!
Remember, these recipes are just starting points. Flatbreads are incredibly customizable.
Got leftover curry? Make desi-style pizza.
Excess Thanksgiving turkey? Turkey and cranberry wrap it is!
Blackstone Style Griddle Melt
Forget plain old sandwiches. Griddle melts are the bomb!
Sourdough is my go-to, but you can use just about anything, from white Pullman loaf to brioche. Your Blackstone is perfect for making a toast before your days-old bread goes stale.
Now, on to the filling. Again, your imagination is the limit.
That pulled pork from Sunday’s BBQ? Throw it on there. Tuesday’s meatloaf? Slice it thin and pile it high.
And don’t forget your fresh element. White or yellow onions are a must for me.
I like to use a mix of cheeses: sharp cheddar for flavor and mozzarella for that delightful cheese pull. Because if your cheese doesn’t stretch at least a foot, did you even make a melt?
Or, maybe that’s just me. Seriously, you can use slices of processed cheese, Swiss cheese, or any Jack cheese (Colby, Monterey, or pepper).
The main idea here is incorporating leftovers in your griddle melt. And, here’s how:
- Preheat your Blackstone to medium-high.
- Prepare your leftovers. Slice, shred, or chop them to make them easier to layer on your sandwich.
- Butter the outside of your bread slices.
- Melt a pat of butter on one side of the griddle and add sliced onions. Saute for 3–5 minutes until caramelized, then move them to the side.
- Heat your leftover protein in the same spot where you cooked the onions. Stir to ensure even warming.
- Top it with your preferred cheese. Let it start to melt.
- Place one slice of bread butter-side down on the griddle to toast until golden brown, usually 2–3 minutes.
- Pile your cheesy leftover and caramelized onions on your toasted bread.
- Top with the second slice of bread, butter-side out.
- Flip the sandwich and cook until the bottom bread is golden brown and crispy.
- Remove from the griddle, and chow down!
More Tips for Elevating Leftovers on Your Griddle
Try these tips when transforming yesterday’s dinner into today’s lunch:
- Who says you can’t put mac and cheese or spaghetti on a flatbread? Break the rules and surprise your taste buds.
- A drizzle of chimichurri sauce or a dollop of garlic aioli can elevate your leftovers from good to “Can I have seconds?”
- Mix cuisines! Try a taco-pizza flatbread or a sushi-inspired griddle melt. The weirder, the better.
Final Thoughts
Leftovers plus your Blackstone Griddle equals a hot, hearty lunch in minutes.
With some creativity, you can turn yesterday’s rotisserie chicken or steak into a sizzling flatbread or gooey griddle melt.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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