Name: Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Submarine sandwich roll, sliced lengthwise - 1 (6 inch); Pepper Jack cheese - 1 slice; Cooked rotisserie chicken meat, shredded or sliced, or more to taste - ¾ cup; Roasted red pepper - 1 medium; Red onion, separated into rings - 1 thin slice; Cooked crispy bacon - 2 slices; Fresh spinach leaves, or to taste - ¼ cup; Prepared guacamole - ⅓ cup; Unsalted butter - 1 teaspoon; Dill pickle - 1 spear

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

1. Submarine sandwich roll, sliced lengthwise 1 (6 inch)

2. Pepper Jack cheese 1 slice

3. Cooked rotisserie chicken meat, shredded or sliced, or more to taste ¾ cup

4. Roasted red pepper 1 medium

5. Red onion, separated into rings 1 thin slice

6. Cooked crispy bacon 2 slices

7. Fresh spinach leaves, or to taste ¼ cup

8. Prepared guacamole ⅓ cup

9. Unsalted butter 1 teaspoon

10. Dill pickle 1 spear

How to cook deliciously - Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole

1 . Stage

Preheat panini maker to medium-low.

2 . Stage

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 . Stage

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 . Stage

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.