Transform leftover red pepper dip into a quick and easy weeknight dinner by making Skillet Cheesy Red Pepper Chicken Sandwiches.
Recently I made a double batch of Cheesy Roasted Red Pepper dip. I’d rather have too much than not enough when showing up to a potluck.
Turns out everyone else thought like I did and we had plenty of food.
I wasn’t overly distraught over the fact I was bringing home some dip…It was the weekend and I could wear fat pants all day.
What to make with leftover red pepper dip?
Should you find yourself in my same situation, fret not.
The dip will not go to waste.
Toss in a couple of items while reheating it and you’ve got yourself one scrumptious dinner (or lunch) option.
How to make chicken sandwiches using leftover red pepper dip.
Pull the dip out and let it get to room temperature.
While it’s warming up, cut up the cooked chicken. We used a grocery store rotisserie, but any cooked chicken will do.
Slice up the green onions, dividing between the green and white parts. I like to reserve some of the green ends for a fresh garnish. It really brightens each bite of the sandwich.
First off, before someone leaves a comment, I know this is not the most appetizing of shots, but hey, what do expect of slightly congealed cheese and red peppers?
Ok, so now we agree this isn’t winning any beauty contests, add the dip to a pre-heating skillet on medium.
Toss in those green onions. Stir, stir, stir while it loosens up.
Once the dip has warmed up a bit, slowly stir in the chicken.
I recommend only adding a handful at a time, but you do you. No judgement.
Once all the chicken has been added and warmed through, slice open some buns, stuff them, and serve.
Don’t have leftover dip? No problem.
If you don’t have left over dip, but this fat boy sandwich has you drooling, you can still whip them up pretty quickly from scratch.
Quickly snag the dip recipe, cut the ingredients in half (except maybe the bacon, because bacon), and whip it up on the stove.
You’ll skip tossing it in the oven, and at the end, add the chicken. Fairly easy!
These Skillet Cheesy Red Pepper Chicken Sandwiches may not start off pretty, but they sure do end in deliciousness.
Cheesy Red Pepper Chicken Sandwiches
- 10-inch cast iron skillet
- 2 cups Cheesy Roasted Red Pepper Dip
- 3 green onions sliced
- 3 cups cooked chicken cubed
- 4 hoagie rolls
- Over medium heat, add the left over dip to the skillet; stir.
- Add the green onions (reserving a few for a garnish, if desired).
- Once the dip has begun to warm, add the chicken and heat through.
- Fill 4 sub, hoagie, or hamburger buns with the warm mixture.
- Garnish with green onions; serve and enjoy.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.