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 Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
1 panini


  • 1 (6 inch) submarine sandwich roll, sliced lengthwise

  • 1 slice Pepper Jack cheese

  • ¾ cup 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

  • ¼ cup fresh spinach leaves, or to taste

  • cup prepared guacamole

  • 1 teaspoon unsalted butter

  • 1 spear dill pickle


  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.

Cook's Notes:

Adjust ingredient measures to your own taste and use more or less roasted peppers, spinach, or guacamole.

If you do not have a panini maker, you can make this sandwich with two cast iron skillets, one 10 inch, and one 8 inch. Heat oven to 350 degrees F (175 degrees C) and warm the skillets for about 15 minutes in the hot oven. Using oven mitts, carefully place the large skillet on a trivet, and grease with butter. Place the sandwich in the large skillet, butter the bottom of the smaller skillet and place on top of the sandwich. Return the skillet stacks with the sandwich in the middle to the warm oven for about 5 minutes.

Nutrition Facts (per serving)

564 Calories
31g Fat
51g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 564
% Daily Value *
Total Fat 31g 40%
Saturated Fat 11g 53%
Cholesterol 52mg 17%
Sodium 1786mg 78%
Total Carbohydrate 51g 19%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 21g
Vitamin C 63mg 315%
Calcium 214mg 16%
Iron 4mg 24%
Potassium 698mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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