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
Scale
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.