Rotisserie Chicken & Swiss Recipe

Prepare chicken salad mix

Remove skin from a store-bought rotisserie chicken and shred meat into bite-sized pieces until you have about 2 cups. Place shredded chicken in a medium bowl.

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, minced garlic, finely diced celery and chopped parsley. Stir until smooth.

Add the mayonnaise mixture to the shredded chicken. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Mix thoroughly until chicken is evenly coated. Taste and adjust seasoning if needed. Set aside.

Prepare rolls and cheese

Preheat a skillet or griddle over medium heat. Slice ciabatta rolls in half horizontally. Spread about 1/2 tbs of softened butter on each cut surface (total ~2 tbs). If you prefer extra garlic flavor, sprinkle the minced garlic evenly across the buttered cut surfaces before toasting.

Place rolls, butter-side down, on the hot skillet. Toast for 1–2 minutes until golden and crisp. Remove rolls from skillet and keep warm.

Place 2 slices of Swiss cheese on the bottom halves of each toasted roll (2 slices per sandwich). If you prefer melted cheese, return the bottom halves with cheese to the skillet on low heat and cover with a lid for 30–60 seconds until cheese melts.

Divide the chicken salad evenly among the 4 sandwiches, mound on top of the Swiss cheese. Add optional toppings like 1/4 cup baby spinach or arugula, 2 sliced dill pickles per sandwich, and about 1 tablespoon thinly sliced red onion if using.

Top with the roll tops and press gently. Serve immediately while cheese is warm and rolls are crisp.

For a hot pressed sandwich variation: after assembling, butter the outside of the roll tops lightly and toast the whole sandwich in a preheated panini press or heavy skillet (press with a spatula) for 2–3 minutes per side until warmed through and cheese fully melted.