Print: Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Prep

25 min

Cook

69 min

Servings

Difficulty

Hard

Ingredients

1 , 6 inch
1 slice Pepper Jack cheese
0.75 cups cooked rotisserie chicken meat , shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion , separated into rings
2 slices cooked crispy bacon
0.25 cups fresh spinach leaves , or to taste
0.33 cups prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Instructions

1 Preheat panini maker to medium-low.
2 Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
3 Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
4 Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/rotisserie-chicken-panini-with-roasted-sweet-red-pepper-spinach-and-guacamole