Line a rimmed baking sheet with foil and preheat your oven to 400 degrees. Place the rolls on the prepared baking sheet and open them up.
Fill each roll with leftover shredded Italian chicken.
Add optional giardiniera (see Notes) — which I did chop small, so that it would spread out better under the cheese. Top with shredded mozzarella.
Bake your sandwiches at 400 degrees for 10 minutes, then broil on high for 1-2 minutes until both the cheese and the rolls are browned.
Notes
Use either leftover slow cooker Italian pulled chicken, or, as I did today, leftover shredded Italian chicken. I topped half of mine with giardiniera for the adults and left half plain for the kids — we think they’re awesome with the added pop of heat from the peppers, but if you or your kids are sensitive to heat, you might wish to omit.