Chicken Panini with Roasted Red Pepper, Spinach, Bacon, and Guacamole

Name: Chicken Panini with Roasted Red Pepper, Spinach, Bacon, and Guacamole
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 whole Dill Pickle Spears; 2 slices Fully Cooked Bacon; 0.33 cup Guacamole; 1 slice Red Onion; 1 whole Roasted Red Pepper; 0.75 cup Rotisserie Chicken; 1 slice Sliced Pepper Jack Cheese; 0.25 cup Spinach; 1 tsp Unsalted Butter; 1 whole Wheat Hoagie Roll

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food

This sandwich brings a balance of creamy guacamole, gently smoky roasted red pepper, and pepper jack heat, all pressed until the bread is crisp and the cheese melts into the juicy rotisserie chicken. Bacon adds a salty crunch while fresh spinach keeps it bright. Serve this Chicken Panini with Roasted Red Pepper, Spinach, Bacon, and Guacamole for a quick, satisfying lunch or a casual weeknight dinner.

Prep10 mins
Cook5 mins
Serves1
DifficultyEasy

Chicken Panini with Roasted Red Pepper, Spinach, Bacon, and Guacamole

1

Preheat the panini maker to medium-low.
2

Open the roll and lay a layer of cheese on the bottom half, fitting the cheese to the shape of the bun. Add the rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
3

Add a layer of fresh spinach leaves over the bacon and spoon the prepared guacamole on top. Set the top half of the bun in place. Brush the top and bottom plates of the panini maker with butter, then place the sandwich on the buttered surface.
4

Close the panini maker and cook until the cheese is melted, the chicken is warmed, and the bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with a dill pickle spear.