@heyimpapi assembles a loaded sandwich on a toasted garlic bread baguette, piled high with shredded rotisserie chicken, melted provolone, fresh tomato, red onion, and avocado, all finished with a creamy chipotle aioli.
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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.
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