18 Tasty Rotisserie Chicken Sandwich Recipes Easy to Make

Craving a quick, delicious meal that feels like a hug on a plate? Look no further than these 18 Tasty Rotisserie Chicken Sandwich Recipes—perfect for busy weeknights, lazy weekends, or anytime you need a satisfying bite. From zesty BBQ to creamy avocado twists, these easy-to-make sandwiches turn store-bought rotisserie chicken into mouthwatering magic. Ready to upgrade your sandwich game? Let’s dive in!

Classic Rotisserie Chicken Club Sandwich

This sandwich is a lunchtime hero—packed with juicy rotisserie chicken, crispy bacon, and creamy avocado for a satisfying bite every time.

Ingredients:

• 3 slices thick-cut bacon
• 1/2 ripe avocado, mashed
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 3 slices sourdough bread, toasted
• 1 cup shredded rotisserie chicken (skin removed)
• 2 leaves butter lettuce
• 2 slices tomato

Instructions:

1. Cook bacon in a skillet over medium heat for 4–5 minutes per side until crisp. Drain on paper towels.
2. In a small bowl, mix mashed avocado, mayonnaise, lemon juice, garlic powder, salt, and black pepper.
3. Spread half the avocado mixture on one slice of toasted sourdough. Layer with shredded chicken, lettuce, and tomato.
4. Top with a second slice of bread, then spread remaining avocado mixture. Add bacon and the final bread slice.
5. Slice diagonally and serve immediately.

The double-decker build ensures every bite has the perfect balance of smoky, creamy, and fresh flavors.

Tip: For extra crunch, lightly toast the middle bread slice too!

Spicy Rotisserie Chicken Avocado Sandwich

This sandwich is a flavor-packed lunch hero—juicy rotisserie chicken meets creamy avocado and a spicy kick for a no-fuss meal that’s anything but boring.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1 ripe avocado, mashed
• 1/4 cup mayonnaise
• 1 tbsp hot sauce (like Cholula or Sriracha)
• 1 tsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 slices crusty sourdough bread, toasted
• 1/2 cup shredded red cabbage
• 4 slices pepper jack cheese

Instructions:

1. In a bowl, mix the shredded chicken, mashed avocado, mayonnaise, hot sauce, lime juice, garlic powder, and salt until well combined.
2. Toast the sourdough bread until golden and crisp, about 3 minutes in a toaster or skillet.
3. Divide the chicken mixture evenly between two slices of toast. Top each with shredded cabbage and 2 slices of pepper jack cheese.
4. Close the sandwiches with the remaining toast slices and press gently. If desired, grill in a panini press or skillet over medium heat for 2–3 minutes until the cheese melts.

The creamy avocado cools down the heat from the hot sauce, while the crunchy cabbage adds a fresh contrast—perfect for when you want bold flavors without the fuss.

Tip: For extra smokiness, swap hot sauce for chipotle mayo (just mix 1 tbsp adobo sauce into the mayo).

BBQ Rotisserie Chicken Sliders

These sliders pack smoky-sweet BBQ flavor into every bite, thanks to tender rotisserie chicken and a tangy homemade sauce—perfect for game day or a fuss-free weeknight dinner.

Ingredients

• 2 cups shredded rotisserie chicken (skin removed)
• 1/2 cup BBQ sauce, plus 2 tbsp for brushing
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 12 Hawaiian sweet rolls, split
• 1 cup shredded colby jack cheese
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat oven to 350°F. In a bowl, mix shredded chicken, 1/2 cup BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper until evenly coated.
2. Arrange roll bottoms in a baking dish. Spread chicken mixture evenly over rolls, then sprinkle with cheese. Top with roll halves.
3. Brush roll tops with melted butter and remaining 2 tbsp BBQ sauce. Cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes until cheese melts and rolls are golden.
4. Sprinkle with parsley (if using) and serve warm.

The vinegar in the sauce cuts through the richness of the cheese, while the Hawaiian rolls add just the right touch of sweetness. Tip: For extra crunch, broil the sliders uncovered for 1–2 minutes at the end.

Rotisserie Chicken Caesar Wrap Sandwich

This wrap is a lunchtime hero—packed with juicy rotisserie chicken, crisp romaine, and creamy Caesar dressing, all bundled in a soft tortilla for easy eating.

Ingredients:

• 1 large flour tortilla (10-inch)
• 1 cup shredded rotisserie chicken
• 1 cup chopped romaine lettuce
• 1/4 cup grated Parmesan cheese
• 2 tbsp Caesar dressing
• 1/4 cup croutons, lightly crushed
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Warm the tortilla: Heat the tortilla in a dry skillet over medium heat for 15 seconds per side, or microwave for 10 seconds to make it pliable.
2. Layer the fillings: Spread Caesar dressing evenly over the tortilla. Top with shredded chicken, romaine, Parmesan, croutons, and black pepper.
3. Roll it up: Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally.

The crunch of croutons against the tender chicken and cool lettuce makes every bite satisfying—no fork required!

Tip: For extra flavor, lightly toast the wrap in a panini press for 2 minutes until golden and warm.

Buffalo Rotisserie Chicken Sandwich

This spicy, tangy sandwich is a game-day hero—packed with juicy rotisserie chicken and just the right kick of heat.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1/3 cup Buffalo hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 4 soft brioche buns, toasted
• 1/2 cup crumbled blue cheese
• 1/4 cup ranch dressing
• 1 cup shredded iceberg lettuce

Instructions:

1. In a bowl, toss the shredded chicken with Buffalo hot sauce, melted butter, garlic powder, and smoked paprika until evenly coated.
2. Toast the brioche buns lightly in a dry skillet over medium heat for 1–2 minutes until golden.
3. Spread 1 tbsp ranch dressing on the bottom half of each bun. Top with 1/2 cup Buffalo chicken, 1/4 cup lettuce, and a sprinkle of blue cheese. Close with the top bun.

The magic here? The butter in the sauce keeps the chicken luxuriously moist while the blue cheese adds a cool, creamy contrast.

Tip: For extra crunch, add a handful of crispy fried onions or celery sticks inside the sandwich.

Rotisserie Chicken Pesto Panini

This hearty panini packs tender rotisserie chicken, melty cheese, and vibrant pesto into every bite—perfect for a quick lunch or cozy weeknight dinner.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 4 slices sourdough bread (½-inch thick)
• ½ cup shredded mozzarella cheese
• ¼ cup prepared basil pesto
• 2 tbsp softened unsalted butter
• ¼ tsp garlic powder
• ¼ tsp kosher salt

Instructions:

1. Preheat a panini press or skillet over medium heat.
2. Spread 1 tbsp pesto evenly on two slices of bread. Layer shredded chicken, ¼ cup mozzarella, and a sprinkle of ¼ tsp garlic powder and ¼ tsp salt on each pesto-coated slice. Top with remaining bread.
3. Butter the outsides of both sandwiches with 1 tbsp softened butter each.
4. Grill for 3–4 minutes in a panini press (or 4–5 minutes per side in a skillet, pressing down with a spatula) until the bread is golden and the cheese melts.

The pesto adds a herby punch that balances the rich chicken and cheese, while the sourdough crisps up beautifully for contrast. Tip: For extra crunch, brush the bread with garlic butter instead of plain butter before grilling.

Greek Style Rotisserie Chicken Pita Sandwich

Juicy rotisserie chicken gets a Mediterranean makeover in this easy, flavor-packed pita sandwich that’s perfect for weeknight dinners or meal prep.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 4 small (6-inch) pita breads, lightly toasted
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup thinly sliced red onion

Instructions:

1. In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, oregano, garlic powder, salt, and black pepper to make the sauce.
2. Toss the shredded chicken with half of the yogurt sauce until evenly coated.
3. Spread the remaining yogurt sauce inside each pita, then stuff with the chicken mixture.
4. Divide the cucumber, feta, olives, and red onion evenly among the pitas.
5. Fold the pitas gently and serve immediately, or wrap tightly for on-the-go meals.

The tangy yogurt sauce and briny olives balance the smoky rotisserie chicken beautifully, while the toasted pita adds just the right crunch. Tip: For extra flavor, warm the pitas in a dry skillet for 30 seconds per side before assembling.

Rotisserie Chicken Caprese Sandwich

This sandwich is a fresh, hearty twist on classic Caprese flavors, with tender rotisserie chicken adding satisfying protein.

Ingredients:

• 2 ciabatta rolls, halved
• 1 cup shredded rotisserie chicken (skin removed)
• 1 large ripe tomato, sliced into 4 thick rounds
• 4 oz fresh mozzarella, sliced into 4 pieces
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat a panini press or grill pan over medium heat. Brush the cut sides of the ciabatta rolls with 1 tbsp olive oil.
2. Layer the bottom halves with shredded chicken, tomato slices, mozzarella, and basil. Drizzle with remaining 1 tbsp olive oil, balsamic glaze, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Close sandwiches and press in the panini grill for 3–4 minutes until the bread is crisp and mozzarella melts. (If using a grill pan, weigh sandwiches down with a skillet and flip after 2 minutes.)

The warm, gooey mozzarella and bright basil balance the savory chicken perfectly—no mayo required!

Tip: For extra flavor, rub the toasted ciabatta with a garlic clove before assembling.

Rotisserie Chicken BLT Sandwich

This sandwich takes the classic BLT to the next level with juicy rotisserie chicken, adding heft and flavor without extra effort—perfect for a quick lunch or hearty picnic meal.

Ingredients:

• 4 slices thick-cut bacon
• 1/2 cup shredded rotisserie chicken (skin removed)
• 2 slices sourdough bread, toasted
• 2 tbsp mayonnaise
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 leaves butter lettuce
• 2 slices ripe tomato

Instructions:

1. Cook the bacon in a skillet over medium heat for 4–5 minutes per side until crispy. Transfer to a paper towel-lined plate.
2. In a small bowl, toss the shredded chicken with 1/4 tsp black pepper and 1/4 tsp garlic powder.
3. Spread 1 tbsp mayonnaise on each slice of toasted sourdough. Layer the bottom slice with lettuce, tomato, seasoned chicken, and bacon. Top with the second slice of bread.
4. Slice diagonally and serve immediately.

The smoky bacon and garlicky chicken meld beautifully with the cool, crisp lettuce and tomato—making every bite a satisfying mix of textures and flavors.

Tip: For extra tang, swap mayo with herbed aioli or add a sprinkle of feta cheese.

Rotisserie Chicken Cranberry Sandwich

This sandwich is the perfect balance of savory and sweet, with tender rotisserie chicken and tangy cranberry sauce coming together in every bite.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1/3 cup whole-berry cranberry sauce
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices sourdough bread, toasted
• 1 cup baby arugula
• 2 slices sharp cheddar cheese

Instructions:

1. In a medium bowl, mix the shredded chicken, cranberry sauce, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until well combined.
2. Toast the sourdough bread until golden and crisp.
3. Divide the chicken mixture evenly between two slices of bread, then top each with 1/2 cup arugula and a slice of cheddar cheese.
4. Close the sandwiches with the remaining bread slices, pressing gently to hold everything together.
5. Slice in half and serve immediately.

The creamy, slightly spicy chicken salad paired with the pop of cranberries makes this sandwich anything but ordinary—it’s a crave-worthy upgrade to your lunch routine.

Tip: For extra crunch, add a handful of toasted pecans to the chicken mixture.

Rotisserie Chicken Guacamole Sandwich

This hearty sandwich combines creamy guacamole with tender rotisserie chicken for a lunch that’s both fresh and satisfying—no cooking required!

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/4 cup finely diced red onion
• 2 tbsp chopped cilantro
• 1 1/2 cups shredded rotisserie chicken
• 4 slices crusty bread (sourdough or ciabatta work great)
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp butter, softened

Instructions:

1. In a bowl, mash the avocados with lime juice, salt, garlic powder, and cumin until slightly chunky. Stir in red onion and cilantro.
2. Spread butter on one side of each bread slice. Flip slices over and layer shredded chicken, guacamole, and cheese on two slices. Top with remaining bread, buttered side up.
3. Heat a skillet over medium-low heat. Cook sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden and cheese melts.

The warm, toasty bread contrasts perfectly with the cool, creamy guacamole—making every bite irresistible.

Tip: For extra crunch, add a handful of tortilla chips inside the sandwich before grilling!

Rotisserie Chicken Ranch Wrap

This easy, protein-packed wrap is perfect for lunch on the go or a quick weeknight dinner—loaded with tender chicken, crisp veggies, and creamy ranch.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 1/2 cups shredded rotisserie chicken
• 1/2 cup shredded cheddar cheese
• 1/3 cup ranch dressing
• 1/2 cup chopped romaine lettuce
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Lay tortillas flat and spread 1/3 cup ranch dressing evenly over each.
2. Divide shredded rotisserie chicken between the tortillas, arranging it down the center.
3. Sprinkle each with 1/4 cup cheddar cheese, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
4. Top with chopped romaine, diced tomatoes, and diced red onion.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
6. Slice in half diagonally and serve immediately.

The cool crunch of fresh veggies against the savory chicken and tangy ranch makes every bite irresistible—no reheating required!

Tip: For extra flavor, lightly toast the wrapped tortilla in a dry skillet for 1–2 minutes per side until golden.

Rotisserie Chicken Bacon Melt

This hearty sandwich combines tender rotisserie chicken, crispy bacon, and melty cheese for a quick and satisfying meal that feels indulgent yet effortless.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened

Instructions:

1. In a bowl, mix the shredded chicken, crumbled bacon, cheddar cheese, mayonnaise, Dijon mustard, garlic powder, and smoked paprika until well combined.
2. Spread the chicken mixture evenly over two slices of sourdough bread, then top with the remaining slices to form sandwiches.
3. Heat a large skillet over medium-low heat. Butter the outsides of each sandwich with 1 tbsp softened butter per sandwich.
4. Cook the sandwiches for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese is melted.

The smoky bacon and tangy Dijon cut through the richness of the chicken and cheese, making every bite perfectly balanced. Tip: For extra crunch, toast the sourdough lightly before assembling the sandwiches.

Rotisserie Chicken Mango Salsa Sandwich

This vibrant sandwich piles juicy rotisserie chicken and sweet-spicy mango salsa onto toasted bread for a lunch that’s equal parts refreshing and satisfying.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1 cup diced ripe mango
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 4 ciabatta rolls, split and lightly toasted
• 1/2 cup mayonnaise
• 1 tsp smoked paprika

Instructions:

1. In a bowl, combine mango, red onion, cilantro, jalapeño, lime juice, honey, and 1/2 tsp salt. Toss gently and let sit for 10 minutes.
2. Stir together mayonnaise and smoked paprika in a small bowl. Spread evenly on the cut sides of the toasted ciabatta rolls.
3. Layer shredded chicken on the bottom halves of the rolls, then top generously with mango salsa. Close sandwiches and press lightly.

The smoky paprika mayo balances the bright salsa, while the ciabatta holds up to the juicy filling without getting soggy—perfect for picnics or meal prep!

Tip: For extra crunch, add a handful of arugula or thinly sliced cabbage under the chicken.

Rotisserie Chicken Chipotle Sandwich

This smoky, creamy sandwich is a quick lunch hero—packed with bold chipotle flavor and ready in just 15 minutes!

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1/3 cup mayonnaise
• 1 tbsp chopped chipotle peppers in adobo sauce (plus 1 tsp adobo sauce)
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 brioche buns, toasted
• 1/2 cup shredded romaine lettuce
• 4 slices pepper jack cheese

Instructions:

1. In a bowl, mix shredded chicken, mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, and salt until fully combined.
2. Toast brioche buns lightly in a dry skillet over medium heat for 1–2 minutes until golden.
3. Divide chicken mixture evenly among the bottom buns, then top each with 1 slice of pepper jack cheese.
4. Broil sandwiches on a sheet pan for 2–3 minutes until cheese melts (watch closely!).
5. Add shredded lettuce and close with top buns.

The magic here? The double-hit of smoky chipotle and creamy pepper jack—it’s like a flavor hug for your taste buds.

Tip: For extra crunch, add a few pickled jalapeños or crispy fried onions before closing the sandwich.

Rotisserie Chicken Hummus Pita

This hearty pita packs tender rotisserie chicken and creamy hummus into one satisfying lunch—ready in just 15 minutes!

Ingredients

• 1 cup shredded rotisserie chicken (skin removed)
• 2 whole wheat pitas, halved
• 1/2 cup hummus
• 1/4 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Warm pitas in a dry skillet over medium heat for 1–2 minutes per side until pliable.
2. Spread 2 tbsp hummus inside each pita half. Divide shredded chicken evenly among them.
3. Toss cucumber with lemon juice, salt, and black pepper. Stuff into pitas.
4. Sprinkle each with feta, parsley, and a pinch of smoked paprika.

The smoky paprika and cool cucumber play off the rich hummus, while the rotisserie chicken keeps it fuss-free. Tip: For extra crunch, add a handful of shredded romaine or a drizzle of hot sauce!

Rotisserie Chicken Parmesan Sandwich

This hearty sandwich combines tender rotisserie chicken with melty cheese and zesty marinara for a quick, crowd-pleasing meal that feels indulgent but comes together in minutes.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1 cup marinara sauce
• 4 ciabatta rolls, halved
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F. Brush the cut sides of the ciabatta rolls with 1 tbsp olive oil and toast for 5 minutes until lightly crisp.
2. In a bowl, toss the shredded chicken with 1 tsp garlic powder, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using).
3. Spread 1/4 cup marinara sauce on each toasted roll bottom. Top evenly with chicken, then sprinkle with mozzarella and 1 tbsp Parmesan per sandwich.
4. Bake for 8–10 minutes until cheese is bubbly. Drizzle with remaining 1 tbsp olive oil, garnish with basil, and close with roll tops.

The genius here? Using pre-cooked chicken lets you skip straight to the fun part—layering those crispy, cheesy, saucy flavors without the fuss.

Tip: For extra crunch, broil the sandwiches for the last 1–2 minutes (watch closely!).

Rotisserie Chicken Apple Slaw Sandwich

This sandwich is a perfect balance of savory and sweet, with tender rotisserie chicken and a crisp apple slaw that adds just the right amount of crunch.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 1/2 cups shredded green cabbage
• 1 medium apple, thinly sliced (Honeycrisp or Granny Smith work great)
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, lightly toasted

Instructions:

1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
2. Add the shredded cabbage and sliced apple to the bowl, tossing until evenly coated with the dressing. Let the slaw sit for 5 minutes to soften slightly.
3. Divide the shredded rotisserie chicken evenly among the toasted brioche buns, then top each with a generous scoop of the apple slaw.
4. Serve immediately, pressing the sandwich lightly to let the flavors meld.

The contrast of the juicy chicken with the tangy-sweet slaw makes every bite irresistible—no boring lunches here!

Tip: For extra texture, sprinkle a handful of toasted pecans over the slaw before assembling.

Conclusion

With 18 delicious rotisserie chicken sandwich recipes to choose from, there’s something here for every craving! Whether you’re meal prepping or whipping up a quick lunch, these easy ideas will save you time and satisfy your taste buds. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this roundup for later—happy cooking!