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
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Preheat panini maker to medium-low.
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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.
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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.
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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.
