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Rotisserie Chicken Sandwich
Nawaal Ahmed

Easy Rotisserie Chicken Sandwich for a Quick Lunch

Crispy Rotisserie Chicken Sandwich with Roasted Pepper Spread
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 4 sandwich rolls or ciabatta buns
  • 1 cup roasted red peppers drained
  • 1/3 cup walnuts
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded lettuce
  • 1 medium tomato thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1 tbsp chopped fresh parsley

Method
 

  1. Add the roasted red peppers, walnuts, olive oil, lemon juice, smoked paprika, cumin, red pepper flakes, salt, and black pepper to a food processor.
  2. Blend until a thick, slightly textured spread forms and the ingredients are well combined.
  3. Place the shredded rotisserie chicken in a mixing bowl and toss with half of the roasted pepper spread until evenly coated.
  4. Warm the chicken mixture in a skillet over medium heat until heated through and fragrant.
  5. Slice the sandwich rolls in half and toast them lightly until golden around the edges.
  6. Spread the remaining roasted pepper mixture over the cut sides of the rolls.
  7. Layer the bottom halves with shredded lettuce, warm chicken, tomato slices, and red onion.
  8. Sprinkle chopped parsley over the filling for freshness.
  9. Place the top halves of the rolls over the filling and gently press down.
  10. Serve immediately while the bread remains crisp and the chicken is warm.

Notes

Protein: 34 g
Carbohydrates: 29 g
Fat: 24 g
Fiber: 4 g
Sugar: 5 g
Sodium: 710 mg