A loaded sandwich built on a toasted garlic bread baguette, combining shredded rotisserie chicken, melted provolone, fresh tomato, red onion, and avocado with creamy chipotle aioli for a satisfying handheld meal.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Toast the garlic bread baguette according to package directions. (The package shown suggests baking at 375°F for approximately 15 minutes).
While the bread is toasting, shred the meat from the rotisserie chicken, discarding bones and skin.
Once the bread is toasted and opened, layer the shredded chicken evenly inside.
Top the chicken with a generous layer of thinly sliced red onion.
Arrange the sliced tomatoes over the red onions.
Lay the provolone cheese slices over the tomatoes, covering the entire length of the sandwich.
Place the open-faced sandwich under the broiler for 1-2 minutes, or until the cheese is fully melted and slightly browned.
Slice the avocado and arrange the slices over the melted cheese.
Drizzle the chipotle aioli generously over the avocado.
Close the sandwich, slice into desired portions, and serve immediately.
Wrap leftover assembled sandwich tightly in foil and refrigerate up to 1 day; reheat wrapped in foil at 350°F for 10 minutes. Best eaten fresh.
Assemble just before serving to prevent the bread from becoming soggy. Prep all ingredients ahead and toast the baguette, then assemble when ready to eat.
Use regular mayo mixed with hot sauce, sriracha mayo, or a cilantro lime crema as alternatives.
Slice the avocado just before assembly and add a squeeze of fresh lemon or lime juice to the slices.
Yes—it's the intended ingredient. Buy a fully cooked rotisserie chicken and shred it yourself for the best texture and flavor.
One 1-loaf baguette yields one large sandwich or two substantial halves, depending on how you slice and serve.
