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

Name: Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole
Total time: 15
Yield: 1
Ingredients: 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; ⅓ cup prepared guacamole; 1 teaspoon unsalted butter; 1 spear dill pickle

Recipe by Bibi from allrecipes.com

Lunch 15 Mins.

Ingredients

1 servings

•

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

1 slice Pepper Jack cheese
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¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
•

1 medium roasted red pepper
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1 thin slice red onion, separated into rings

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2 slices cooked crispy bacon
•

¼ cup fresh spinach leaves, or to taste
•

⅓ cup prepared guacamole
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1 teaspoon unsalted butter
•

1 spear dill pickle

Instructions

Preheat panini maker to medium-low.
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.
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.
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.