Paper Bag Recipe

Prepare bread

Preheat the oven to 375°F (190°C). Slice the baguette lengthwise to create a top and bottom. Spread the softened butter evenly over the cut sides. Drizzle the olive oil lightly over the outer crust to help browning.

Place the buttered baguette halves on a baking sheet, cut side up, and bake for 8–10 minutes until the butter is melted and edges are golden. Remove from oven and set aside to cool slightly.

Make the creamy chicken filling

In a medium bowl, combine the shredded rotisserie chicken, cream cheese, mayonnaise, Dijon mustard, chopped thyme, salt, and black pepper. Mix until the cream cheese is fully incorporated and the mixture is spreadable.

Fold in the caramelized onions, roasted red peppers, and baby spinach. The warm onions (if using freshly caramelized) will wilt the spinach slightly; if using cold components, briefly sauté the spinach in a teaspoon of olive oil until just wilted, then cool and add.

Stir in half of the grated Gruyère into the mixture, reserving the remainder to top the assembled baguette. Taste and adjust seasoning with more salt and pepper if needed.

Assemble and melt

Spoon the chicken mixture evenly onto the bottom half of the warm baguette, pressing lightly so it holds together. Sprinkle the remaining Gruyère over the filling. Place the top half of the baguette on, then return the assembled sandwich to the oven for 4–6 minutes, or until the cheese melts and the sandwich is warmed through.

Remove from oven and let rest 2 minutes. Cut the baguette into 4 equal portions for serving.

Plate and garnish

Wrap each sandwich portion loosely in a sheet of parchment paper or place inside a clean brown paper bag for presentation. Sprinkle chopped parsley over the exposed filling and serve with lemon wedges on the side to squeeze over if desired.