Rotisserie Chicken Sandwich
Tender rotisserie chicken and ranch dressing are baked with melty cheese in a soft sub roll.
Ingredients
- 1.5 pounds shredded rotisserie chicken 680g
- 1.5 cups ranch dressing 360ml
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon seasoned salt
- 6 sub or hoagie rolls about 6 inches long
- 12 slices provolone or Colby Jack cheese
- 1/4 cup yellow or honey mustard 60ml
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, ranch dressing, garlic powder, onion powder, and seasoned salt. Stir well until the chicken is evenly coated.
- Slice each sub roll horizontally, being careful not to cut all the way through.
- Spread the inside of each roll with mustard. Lay two slices of cheese inside each roll, overlapping them slightly.
- Divide the chicken mixture evenly among the rolls, spooning it on top of the cheese.
- Place the assembled sandwiches on a baking sheet.
- Bake for 20 to 25 minutes, or until the cheese is melted and the filling is heated through. For food safety, the internal temperature of the chicken mixture should reach 165°F (74°C) when checked with a food thermometer.
- Remove from the oven and serve immediately.
Notes
For food safety, always ensure cooked poultry reaches an internal temperature of 165°F (74°C).
For softer rolls, wrap each sandwich individually in aluminum foil before baking. For a crispier, more toasted roll, bake them unwrapped on the baking sheet.
Feel free to add toppings like shredded lettuce, sliced tomato, or red onion after the sandwiches come out of the oven.
Any cheese that melts well can be used. Cheddar, Swiss, or Monterey Jack are good alternatives.