Three sandwiches of chicken mixed into leftover red pepper dip on a white plate with grapes and tortilla chips.

Skillet Cheesy Red Pepper Chicken Sandwiches

Transform leftover red pepper dip into a quick and easy weeknight dinner by making Skillet Cheesy Red Pepper Chicken Sandwiches.

Trio of hoagie rolls stuffed with cheesy chicken roasted red pepper dip.

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?

Close up of a chicken sandwiches made with leftover dip sitting on red grapes and tortilla chips.

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.

Ingredients needed to make the chicken sandwiches: dip, rolls, green onions, cooked chicken.

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.

The left over dip and freshly sliced green onions in a cast iron skillet.

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.

Chicken being added to the warmed cheesy roasted red pepper dip in a skillet.

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.

Skillet full or ready to serve Cheesy Red Pepper Chicken Sandwiches garnished with green onions.

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.

Serve with any type of side dish like my baked beans, or Garlic Parmesan Roasted Broccoli from The Complete Savorist.

Three sub rolls stuffed with a warm cheesy chicken red pepper mixture, with grapes and tortilla chips on a white plate.

Cheesy Red Pepper Chicken Sandwiches

Transform leftover red pepper dip into a quick and easy weeknight dinner by making Skillet Cheesy Red Pepper Chicken Sandwiches.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Keyword: Cheesy Chicken Red Pepper Sandwiches
Servings: 4
Calories: 376kcal
Author: Ned Adams


  • 10-inch cast iron skillet



  • 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.


Calories: 376kcal | Carbohydrates: 34g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 457mg | Potassium: 278mg | Fiber: 1g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 12mg

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