Gourmet Rotisserie Chicken Grilled Cheese

1.In a small bowl, combine mayonnaise and minced garlic. Set aside to let the flavors meld.

2.Heat olive oil in a skillet over medium heat. Add sliced onions and red bell peppers, sautéing until softened and slightly caramelized, about 5-7 minutes. Add the spinach and cook until wilted. Season with salt, pepper, and smoked paprika. Remove from heat and set aside.

3.In another bowl, whisk together the egg and milk to create an egg wash. Set aside.

4.Spread a thin layer of the garlic mayo on one side of each slice of sourdough bread.

5.Layer the shredded rotisserie chicken, sautéed vegetables, and shredded cheddar cheese evenly on four slices of bread, on the non-mayo side. Top with the remaining bread slices, mayo side out.

6.Heat a large skillet or griddle over medium heat. Brush the outside of each sandwich with the egg wash for extra crispness.

7.Place the sandwiches on the skillet, cooking until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

8.Remove from the skillet and let rest for a minute before slicing in half. Serve immediately.