Recipe information
Ingredients for - Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole
1. Submarine sandwich roll, sliced lengthwise - 1 (6 inch)
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
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.