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

Ingredients

• (6 inch) submarine sandwich roll, slice d lengthwise
• slice Pepper Jack cheese
• 3/4 cup cooked rotisserie chicken meat, shredded or slice d, or more to taste
• medium roasted red pepper
• thin slice red onion, separated into rings
• slice scooked crispy bacon
• 1/4 cup fresh spinach leaves, or to taste
• 1/3 cup prepared guacamole
• teaspoon unsalted butter
• speardill pickle

Instructions

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.

Tips

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.