Description
This Crunchy Chicken Romesco Sandwich recipe combines tender, crispy chicken with a flavorful romesco sauce, nestled in a toasted bun with a variety of fresh toppings. Perfect for a satisfying lunch or dinner!
Ingredients
Scale
Chicken:
- 2 boneless, skinless chicken breasts (butterflied and pounded thin)
- 1/2 cup all-purpose flour
- 1 egg (beaten)
- 1 cup panko breadcrumbs
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup olive oil (for frying)
Romesco Sauce:
- 1/2 cup roasted red peppers
- 1/4 cup almonds (toasted)
- 1 small garlic clove
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon smoked paprika
- Salt to taste
Additional Ingredients:
- 4 sandwich rolls or ciabatta buns
- 1 cup shredded lettuce or arugula
- 1/2 cup roasted red peppers (sliced)
- 1/4 red onion (thinly sliced)
Instructions
- Prepare the Romesco Sauce: Blend roasted red peppers, almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, and salt in a food processor until smooth. Set aside.
- Bread and Fry the Chicken: Season chicken breasts with salt, pepper, and smoked paprika. Dredge in flour, dip in egg, then coat in panko. Fry in olive oil until golden and cooked through.
- Assemble the Sandwiches: Toast the rolls, spread romesco sauce on the bottom half, layer with chicken, red peppers, onion, and lettuce. Top with the other half of the bun.
Notes
- To save time, use store-bought romesco sauce or pre-roasted red peppers.
- This sandwich pairs well with sweet potato fries or a crisp salad.
- Chicken can be air-fried or baked for a lighter version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
