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

4

15 min

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

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 1

Time

15 min

Serving

1 persons

Calories

564

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • submarine sandwich roll, sliced lengthwise: 1 piece (6 inch)
  • slice Pepper Jack cheese: 1 piece
  • rotisserie chicken meat, shredded or: 0.75 cup (sliced, to taste, cooked)
  • medium roasted red pepper: 1 piece
  • thin slice red onion, separated into rings: 1 piece
  • slices cooked crispy bacon: 2 piece
  • spinach leaves: 0.25 cup (to taste, fresh)
  • prepared guacamole: 0.33333 cup
  • unsalted butter: 1 tsp
  • spear dill pickle: 1 piece

Metric Conversion

Stages of cooking

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 21
Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 32
Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 43
Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 54
  1. Preheat panini maker to medium-low.
    Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 2
  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.
    Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 3
  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.
    Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 4
  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.
    Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole Photo 5

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