Best 7 Rotisserie Chicken Panini With Roasted Sweet Red Pepper Spinach And Guacamole Recipes

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Are you craving a delicious and satisfying sandwich that combines the flavors of a juicy rotisserie chicken panini with roasted sweet red pepper, spinach, and creamy guacamole? If so, you're in the right place! This article will guide you through the steps of creating the perfect rotisserie chicken panini with roasted sweet red pepper spinach and guacamole. Get ready to tantalize your taste buds with this mouthwatering sandwich that's perfect for lunch, dinner, or even a quick snack.

Let's cook with our recipes!

ROTISSERIE CHICKEN PANINI



Rotisserie Chicken Panini image

This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

Steps:

  • In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

GRILLED CHICKEN AND ROASTED RED PEPPER PANINI



Grilled Chicken and Roasted Red Pepper Panini image

I love panini. I love all varieties of panini.

Categories     main dish     poultry

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 whole Boneless, Skinless Chicken Breasts
8 whole Sun-dried Tomatoes, Packed In Oil
3 tbsp. Prepared Basil Pesto
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Lemon Juice
1/2 tsp. Kosher Salt
Freshly Ground Black Pepper
1/4 c. Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Provolone Or Mozzarella Cheese
8 slices Good Whole Grain Sandwich Bread
4 tbsp. Butter, Softened

Steps:

  • CHICKENSlightly flatten chicken with a mallet (just until uniform thickness.)In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight. After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips. SPREADIn a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed. ROASTED RED PEPPERSIf you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don't be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside. TO ASSEMBLETo make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)Slice sandwiches in half and serve immediately with cold grapes. Delish!

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES



Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

Steps:

  • Cut 8 thick slice of Foccacia bread.
  • Mix mayonaisse and Ranch dressing in small bowl.
  • Spread mayo mixture on 4 slices of Foccacia.
  • On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
  • Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
  • Top each sandwich with remaining slices bread.
  • Spray frying pan with Olive Oil spray (or other cooking spray).
  • Fry each sandwich on medium until they are golden brown.
  • Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
  • Enjoy! These are so yummy!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

CHICKEN AND ROASTED PEPPER PANINI



Chicken and Roasted Pepper Panini image

This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.

Provided by mary winecoff

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken cutlets, thinly sliced
salt and pepper
4 tablespoons olive oil
1/2 cup roasted red pepper, drained and chopped
1/2 cup kalamata olive, pitted
1/2 cup fresh basil, chopped
1 garlic clove, minced
4 (6 inch) submarine rolls, halved lengthwise
8 ounces provolone cheese, thinly sliced

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
  • Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
  • Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE



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

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.

Provided by Bibi

Yield 1

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

ROTISSERIE CHICKEN PANINI



Rotisserie Chicken Panini image

These Panini's are chuck full of bacon,cheese,& chicken. Easy to make. Good to eat (tangy with the lemon)

Provided by Lynda Sweezey

Categories     Other Main Dishes

Time 15m

Number Of Ingredients 13

3 Tbsp mayonnaise or miracle whip
4 1/2 tsp grated fresh parmesan cheese
1 tsp lemon juice
1/2 tsp prepared pesto
1/4 tsp lemon rind, grated
dash pepper.
4 slice sourdough bread
1/4 lb sliced rotisserie chicken
4 slice ready to serve bacon
2 slice smoked part- skim mozzarella cheese
2 slice red onion...separated into rings
4 slice tomatoes
2 Tbsp butter..melted

Steps:

  • 1. in a small bowl,combine the 1st 6 ingredients; spread 1/2 over 2 slices of sourdough bread slices. Layer with chicken,bacon,mozzarella cheese,onion, and tomato. Spread remaining mayonnaise mixture over the remaining bread slices; put on top. Brush outsides of sandwiches with butter.
  • 2. Cook on a panini grill or a George Foreman grill or a indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Tips:

  • Use fresh ingredients for the best flavor.
  • If you don't have a rotisserie chicken, you can cook one in the oven or use a store-bought rotisserie chicken.
  • To save time, you can use pre-made guacamole or roasted red peppers.
  • Feel free to add other ingredients to your panini, such as bacon, cheese, or avocado.
  • Serve the paninis with a side of your favorite soup or salad.

Conclusion:

This rotisserie chicken panini is a quick and easy lunch or dinner option that is sure to please everyone. It is packed with flavor and can be customized to your liking. So next time you have leftover rotisserie chicken, be sure to try this recipe!

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