Rotisserie Chicken Sandwich with Garlic Aioli
This sandwich tastes like something you'd pay $16 for at a restaurant. Pulled rotisserie chicken, garlicky aioli, and whatever toppings you have on hand — all on a ciabatta roll that makes everything taste better.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken meat pulled and shredded
Produce
- 4 leaves butter lettuce or romaine
- 1 large tomato sliced or a handful of cherry tomatoes, halved
- 4 thin slices red onion optional
Dairy
- 4 slices provolone cheese or Swiss, or skip it
Pantry & Canned Goods
- 4 ciabatta rolls or a baguette cut into portions
- 4 tbsp store-bought garlic aioli or mayo mixed with a pinch of garlic powder and a squeeze of lemon
- 1 tsp Dijon mustard optional but recommended
Instructions
- Pull the rotisserie chicken meat off the bone and shred it into bite-sized pieces. Season lightly with salt and pepper if needed.
- Spread garlic aioli generously on both cut sides of each ciabatta roll. Add a thin smear of Dijon on the top half if using.
- Layer the bottom of each roll with lettuce, then a slice of provolone, then a generous pile of shredded chicken.
- Top with sliced tomato and red onion, close the sandwich, and serve.
Notes
No store-bought aioli? Mix 3 tablespoons of mayo with a small pinch of garlic powder, a squeeze of lemon juice, and a tiny pinch of salt. Tastes like you made it from scratch.
Ciabatta is the right call here — it holds up to the chicken without getting soggy. A toasted baguette works great too. Regular sandwich bread is fine but feels like a downgrade.
Want to take it up a notch? Add a few slices of avocado or a drizzle of balsamic glaze on top of the tomato.
Tried this recipe?Let us know how it was!