Description
This Chicken Romesco Sandwich features tender, crispy fried chicken cutlets paired with a rich and flavorful homemade romesco sauce, fresh salad greens, and grilled focaccia bread. Perfect for a satisfying lunch or dinner, the combination of crunchy chicken, creamy salad, and vibrant sauce creates a deliciously balanced sandwich.
Ingredients
Scale
Chicken and Coating
- 4 pieces Chicken Breasts (sliced horizontally to create thin cutlets)
- 1 cup Flour (all-purpose)
- 1 large Egg
- 1 cup Panko Breadcrumbs
- 1/2 cup Olive Oil (for frying)
Romesco Sauce
- 4 cloves Garlic
- 1 jar Jarred Roasted Red Bell Peppers
- 1/2 cup Sun-Dried Tomatoes
- 1/4 cup Almonds
- 2 tbsp Balsamic Vinegar
- 1/2 cup Olive Oil
- 1 tsp Paprika (smoked recommended)
- 1/2 tsp Kosher Salt
Salad
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan
- 1 cup Gem Lettuce Leaves & Arugula (finely chopped)
Bread and Finishing
- 4 slices Focaccia
- 1/4 cup Butter (softened)
- 2 tbsp Parsley (chopped)
- Additional minced garlic (for butter mixture)
Instructions
- Preparation: Slice the chicken breasts horizontally to create thin cutlets, ensuring even thickness for optimal cooking.
- Prepare the Chicken: Dredge each chicken cutlet in flour, then dip into beaten egg wash, and coat thoroughly with panko breadcrumbs. This triple layer creates a crispy exterior.
- Fry the Chicken: Heat olive oil in a skillet over medium heat. Fry the coated chicken cutlets for about 4 minutes per side until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
- Make Romesco Sauce: In a blender, combine garlic, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, smoked paprika, and kosher salt. Blend until the mixture is smooth and creamy.
- Make Salad: In a mixing bowl, whisk together sour cream, mayonnaise, lemon juice, and grated parmesan. Add salt and black pepper to taste, then fold in the finely chopped gem lettuce and arugula to create a creamy, tangy salad.
- Prepare Focaccia: In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread this garlic butter evenly on each slice of focaccia. Grill the bread slices until golden and slightly crispy.
- Assemble the Sandwich: Spread a generous layer of romesco sauce on one half of the grilled focaccia slice. Layer the crispy fried chicken cutlets over the sauce, then top with the prepared salad mixture. Cover with the other half of the focaccia.
- Wrap & Store: If not serving immediately, wrap the sandwich tightly in parchment paper to keep it fresh and maintain its crunch.
Notes
- For a gluten-free version, substitute the regular flour and panko breadcrumbs with gluten-free alternatives.
- For a vegan option, replace the egg wash with olive oil, use vegan mayonnaise and plant-based butter, and substitute parmesan with nutritional yeast.
- Smoked paprika enhances the romesco sauce flavor but can be replaced with regular paprika if unavailable.
- Use fresh garlic for best aroma and flavor in both the sauce and the garlic butter.
- Grilling the focaccia adds texture and warmth to the sandwich, but you can toast it in the oven if a grill is not available.
