When it’s too hot to even contemplate turning on the oven, a rotisserie chicken is a chef’s best friend. Sliced and served with a multitude of vegetables and some spicy mayonnaise between layers of pita bread, you have a perfect hand-held meal-in-one.
This recipe is courtesy of daughter Lauren. Her sandwiches are always a work of art—as delicious as they are beautiful.
- ¼ c mayonnaise
- 12–15 drops of hot sauce
- 1 whole pita bread
- 2 chicken breasts, cooked and sliced (from a rotisserie chicken)
- 4 bacon strips, cooked
- 1 avocado, pitted and thinly sliced
- ½ of an English cucumber, partially peeled and thinly sliced
- 1 Beefsteak or 2 Roma tomatoes, thinly sliced
In a small bowl, thoroughly mix the mayonnaise with the hot sauce, adjusting to taste.
Cut the pita bread into quarters and spread the mayonnaise mixture onto both inside surfaces.
Insert the chicken, bacon, avocado, cucumber and tomato.