If you are craving a sandwich that bursts with bold flavor and textures, the Crunchy Chicken Romesco Sandwich Recipe is exactly what you need in your culinary repertoire. This sandwich masterfully combines crunchy, golden fried chicken cutlets with a vibrant and smoky romesco sauce, creamy dressed greens, and irresistibly garlicky, cheesy focaccia bread. Every bite offers a perfect balance of juicy, crunchy, tangy, and creamy notes, making it a standout meal that’s surprisingly easy to make yet impressively gourmet. Once you try this recipe, it’ll quickly become one of your favorite go-to sandwiches for lunch or a casual dinner.
Ingredients You’ll Need
Even though this Crunchy Chicken Romesco Sandwich Recipe includes many components, each ingredient is thoughtfully chosen to elevate the final dish. From the crispy chicken cutlets to the rich romesco sauce and the buttery garlic focaccia, every item adds a specific flavor, texture, or color that is essential to the sandwich’s magic.
- 2 chicken breasts, sliced horizontally into 4 cutlets: Thin cutlets cook quickly and ensure even crispiness.
- 50g flour: Helps the egg and breadcrumbs stick to the chicken for that unbeatable crunch.
- 50g panko breadcrumbs: These provide an extra crispy, light coating for the chicken.
- 1 egg, whisked: Acts as a glue binding flour and breadcrumbs to the chicken.
- 2 tablespoons olive oil: Perfect for frying the chicken to a golden brown without being greasy.
- 2 garlic cloves: Infuse the romesco sauce with a subtle aromatic kick.
- 2 jarred roasted red bell peppers: The sweet smokiness is at the heart of the romesco sauce.
- 4 sun-dried tomatoes: Add depth and a concentrated tomato flavor to the sauce.
- 2 tablespoons almonds: Give the romesco sauce that signature nutty richness and texture.
- 1/2 tablespoon balsamic vinegar: Adds acidity and brightness to balance the sauce.
- 4 tablespoons olive oil (add more if needed for blending): Creates a silky, luscious consistency in the sauce.
- 1 tsp paprika: Adds earthiness and a subtle smoky layer to the romesco.
- 2 tsp kosher salt: Enhances all the flavors beautifully.
- 2 tablespoons sour cream: Smooths and lightens the salad dressing.
- 1 tablespoon mayonnaise: Brings creaminess and helps the dressing cling to the greens.
- Juice of 1/2 lemon: Brightens the salad dressing with fresh acidity.
- 1 tablespoon grated Parmesan: Adds umami and richness to the salad dressing.
- Black pepper, to taste: A bit of spice to keep things lively.
- 5 gem lettuce leaves, finely chopped: Provide crispness and freshness in the salad.
- Handful of arugula/rocket: Offers peppery bite balancing out the sandwich.
- 2 sandwich-sized pieces of focaccia bread: The perfect sturdy yet soft base loaded with flavor.
- 4 tablespoons butter, room temperature: Combines with garlic and parsley to make the bread irresistible.
- 5g parsley, finely chopped: Adds herby brightness to the garlic butter.
- 3 garlic cloves, minced: Gives the bread that bold garlicky punch.
- Parmesan cheese, for grating (lots of it!): Melts on top for extra cheesy goodness and crunch.
How to Make Crunchy Chicken Romesco Sandwich Recipe
Step 1: Prepare the Chicken
Start by slicing each chicken breast horizontally to create four nice, thin cutlets. This ensures the chicken cooks quickly and evenly, giving you that perfect crunchy crust without drying out the meat. Coat each piece methodically—first with flour, then dip in the whisked egg, and finally coat with panko breadcrumbs. This three-step breading process is key for getting that legendary crunch on your chicken.
Step 2: Fry the Chicken Cutlets
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the chicken cutlets carefully for about 4 minutes per side, until they turn a beautiful golden brown. The panko will crisp up deliciously while the chicken stays juicy. Set the cooked cutlets on paper towels to drain any excess oil and keep that crisp texture intact.
Step 3: Make the Romesco Sauce
In your blender or food processor, throw in garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, paprika, salt, and olive oil. Blend everything until the sauce is smooth and thick. Add more olive oil if needed to get a perfect creamy texture that will spread easily. This romesco sauce is the star that brings smoky, nutty, and tangy flavors all in one bite.
Step 4: Prepare the Salad
Mix sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper in a bowl until smooth. Toss in the finely chopped gem lettuce and peppery arugula, gently coating each leaf with the creamy, tangy dressing. This fresh salad adds a crisp, cool balance against the crunchy chicken and rich sauce.
Step 5: Prepare the Focaccia Bread
Combine softened butter, minced garlic, and chopped parsley in a small bowl. Slice the focaccia bread in half horizontally, then smear the garlic butter generously on all the cut sides. Grate Parmesan cheese liberally over the buttered surface, creating a cheesy layer that melts beautifully when grilled. Toast under a broiler or in a grill pan until the cheese bubbles and the bread becomes warm and golden.
Step 6: Assemble Your Crunchy Chicken Romesco Sandwich Recipe
Spread a big dollop of the romesco sauce on both pieces of focaccia first. Then place the crispy chicken cutlets on the bottom half, pile on the dressed salad, and finally crown it with the top piece of focaccia. Press down gently, wrap if needed, and prepare yourself for an incredibly satisfying sandwich experience.
How to Serve Crunchy Chicken Romesco Sandwich Recipe
Garnishes
Finish your sandwich with extra fresh herbs like parsley or a sprinkle of freshly grated Parmesan for added flavor and visual appeal. A few whole almonds or a drizzle of olive oil over the sandwich can also add a nice touch of elegance and crunch.
Side Dishes
This sandwich pairs wonderfully with light and fresh sides like a simple mixed green salad or tangy coleslaw. For something heartier, crispy sweet potato fries or grilled vegetables add balance and keep the meal exciting.
Creative Ways to Present
Slice the sandwich diagonally to showcase its colorful filling, and serve it open-faced with an extra scoop of romesco sauce on the side for dipping. Another fun twist is turning it into slider-sized bites for a party platter. The key is to keep the presentation inviting and playful, much like this vibrant sandwich itself.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sandwich components, store the chicken cutlets and romesco sauce separately in airtight containers in the refrigerator for up to 3 days. Keep the dressed greens separate to prevent sogginess, and store the focaccia wrapped well to maintain freshness.
Freezing
The fried chicken cutlets can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 1 month. Thaw completely before reheating. The romesco sauce freezes well in small batches, but the lettuce salad does not freeze well and is best made fresh.
Reheating
Reheat the chicken cutlets in a hot oven or air fryer to bring back the crunch. Warm your focaccia under a broiler or on a skillet to refresh the garlic butter and cheese topping. Assemble the sandwich last to keep the salad crisp and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor, though they may need slightly longer cooking time compared to the thin-cut breasts.
Is there a vegetarian version of this Crunchy Chicken Romesco Sandwich Recipe?
Yes! Replace the chicken with crispy fried eggplant slices or tofu cutlets, and the romesco sauce will still shine beautifully, providing all the flavor you want.
How spicy is the romesco sauce?
The sauce is typically mild with smoky undertones from paprika and roasted peppers, but you can easily add chili flakes or a dash of hot sauce if you want more kick.
Can I use a different type of bread?
Focaccia is preferred for its flavor and texture, but crusty ciabatta or a soft brioche bun can also be delicious alternatives depending on your preference.
What’s the best way to get an extra crunchy crust on the chicken?
Using panko breadcrumbs and frying in just enough oil to cover the surface ensures a light, crisp crust. Also, avoid overcrowding the pan, which can cause the breading to steam rather than crisp.
Final Thoughts
This Crunchy Chicken Romesco Sandwich Recipe is a love letter to bold flavors and perfect textures that come together in one satisfying handheld meal. It’s ideal for those moments when you want something special, yet surprisingly simple to make. Trust me, once you take that first bite, you’ll wonder how you ever got by without it in your cooking lineup. So roll up your sleeves, grab those ingredients, and bring this fantastic sandwich to your table—you’ll be so glad you did!
Print
Crunchy Chicken Romesco Sandwich Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Description
This Crunchy Chicken Romesco Sandwich features crispy pan-fried chicken cutlets paired with a vibrant, smoky romesco sauce made from roasted red peppers, sun-dried tomatoes, and almonds. Topped with a fresh, creamy herb salad and served on garlic-parmesan focaccia, this sandwich delivers a perfect balance of textures and Mediterranean-inspired flavors in just 40 minutes.
Ingredients
Chicken Cutlets
- 2 chicken breasts, sliced horizontally into 4 cutlets
- 50g flour
- 50g panko breadcrumbs
- 1 egg, whisked
- 2 tablespoons olive oil
Romesco Sauce
- 2 garlic cloves
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds
- 1/2 tablespoon balsamic vinegar
- 4 tablespoons olive oil (add more if needed for blending)
- 1 tsp paprika
- 2 tsp kosher salt
Salad Dressing and Greens
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- Juice of 1/2 lemon
- 1 tablespoon grated Parmesan
- Black pepper, to taste
- 5 gem lettuce leaves, finely chopped
- Handful of arugula/rocket
Focaccia Bread and Butter
- 2 sandwich-sized pieces of focaccia bread
- 4 tablespoons butter, room temperature
- 5g parsley, finely chopped
- 3 garlic cloves, minced
- Parmesan cheese, for grating (lots of it!)
Instructions
- Prepare the Chicken: Slice your chicken breasts horizontally to create 4 thin cutlets. Dredge each cutlet first in flour, then dip into the whisked egg, and finally coat thoroughly with panko breadcrumbs.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry each chicken cutlet for about 4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Make the Romesco Sauce: In a blender or food processor, combine garlic cloves, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend until smooth, adding extra olive oil if necessary to achieve a silky consistency. Set sauce aside.
- Prepare the Salad: In a bowl, mix sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper until well combined. Add finely chopped gem lettuce leaves and arugula, tossing everything together to coat evenly. Set aside.
- Make Garlic Butter for Focaccia: Combine room temperature butter, minced garlic, and chopped parsley in a small bowl, mixing to a spreadable consistency.
- Prepare the Focaccia Bread: Slice the focaccia horizontally and spread the garlic butter mixture generously on both cut sides. Grate plenty of Parmesan cheese over the buttered surfaces.
- Toast the Focaccia: Place the prepared focaccia halves under a broiler or in a grill pan for a few minutes until the butter is melted, the Parmesan is bubbly, and the bread edges turn slightly golden and crisp.
- Assemble the Sandwich: Spread a generous dollop of romesco sauce on both toasted focaccia halves. Layer the crispy chicken cutlets on the bottom half, followed by the dressed salad mixture.
- Finish and Serve: Place the top half of the focaccia to close the sandwich. Optionally, wrap in baking parchment for storage or serve immediately to enjoy warm and crunchy.
Notes
- Ensure the chicken cutlets are thin for even cooking and maximum crunch.
- Adjust olive oil quantity in the romesco sauce for desired sauce thickness.
- Use freshly grated Parmesan for best flavor on the focaccia.
- For a spicier kick, add a pinch of chili flakes to the romesco sauce.
- Leftover sandwich can be stored wrapped in parchment for up to 24 hours.
