Crunchy Chicken Romesco Sandwich

Short Description

This Crunchy Chicken Romesco Sandwich is the ultimate summer sandwich, featuring crispy panko-breaded chicken, a bold and tangy homemade romesco sauce, and a zesty, creamy salad, all layered on buttery, parmesan-toasted focaccia. Perfect for picnics, lunch, or a gourmet snack!

Why You’ll Love This Recipe

• Crispy & Flavorful: Crunchy chicken with a rich, nutty romesco sauce.
• Great for Picnics: A sturdy sandwich that holds up well.
• Simple Yet Gourmet: Straightforward steps with restaurant-quality results.
• Customizable: Easy swaps for vegetarian or dairy-free versions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crispy Chicken:

• 2 chicken breasts, sliced horizontally into 4 cutlets
• 50g flour
• 50g panko breadcrumbs
• 1 egg, whisked
• 2 tbsp olive oil

For the Romesco Sauce:

• 2 garlic cloves
• 2 jarred roasted red bell peppers
• 4 sun-dried tomatoes
• 2 tbsp almonds
• ½ tbsp balsamic vinegar
• 4 tbsp olive oil (more if needed)
• 1 tsp paprika
• 2 tsp kosher salt

For the Zesty Salad:

• 2 tbsp sour cream
• 1 tbsp mayonnaise
• Juice of ½ lemon
• 1 tbsp grated parmesan
• Black pepper, to taste
• 5 gem lettuce leaves, finely chopped
• Handful of arugula (rocket)

For the Bread & Butter Spread:

• 2 focaccia loaves or sandwich-sized pieces
• 4 tbsp butter, room temperature
• 5g parsley, finely chopped
• 3 garlic cloves, minced
• Parmesan (for grating)

Directions

Prepare the Crispy Chicken:

1. Slice the chicken breasts in half horizontally to create 4 thin cutlets.
2. Coat each cutlet in flour, then dip into the whisked egg, followed by panko breadcrumbs. Ensure a full coating.
3. Heat olive oil in a pan over medium heat. Fry each cutlet for 4 minutes per side until golden and crispy.
4. Remove from the pan and place on a paper towel-lined plate to absorb excess oil.

Make the Romesco Sauce:

5. In a blender, combine garlic, roasted red peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt.
6. Blend until smooth, adding more olive oil if needed. Set aside.

Prepare the Salad:

7. In a bowl, mix sour cream, mayonnaise, lemon juice, parmesan, and black pepper.
8. Add the chopped lettuce and arugula. Toss to coat.

Toast the Focaccia:

9. Preheat the grill. In a small bowl, mix butter, garlic, and parsley.
10. Slice the focaccia loaves in half and spread the butter mixture evenly on each side.
11. Grate parmesan over the buttered slices.
12. Place under the grill for a few minutes until bubbling and lightly golden.

Assemble the Sandwich:

13. Spread a generous amount of romesco sauce on both halves of the focaccia.
14. Layer with crispy chicken cutlets, followed by the zesty salad.
15. Close the sandwich with the top slice of focaccia.

Wrap & Serve:

16. Wrap in baking parchment for easy handling. Enjoy immediately or refrigerate until ready to serve.

Servings and Timing

• Servings: 2
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Option: Substitute chicken with tofu or eggplant.
• Nut-Free Romesco: Use sunflower seeds instead of almonds.
• Extra Spicy: Add a pinch of red pepper flakes to the romesco sauce.
• Low-Carb Alternative: Serve on lettuce wraps instead of focaccia.

Storage/Reheating

• Refrigeration: Store assembled sandwiches in an airtight container for up to 1 day.
• Reheating: Warm the chicken in an oven at 350°F (175°C) for 5 minutes before assembling.
• Make-Ahead: Prepare the romesco sauce and salad a day in advance for easier assembly.

FAQs

Can I use store-bought romesco sauce?

Yes! A good-quality store-bought version can save time.

What bread works best for this sandwich?

Focaccia is ideal, but ciabatta or sourdough also work well.

How do I keep the sandwich from getting soggy?

Spread romesco sauce lightly and toast the focaccia to create a moisture barrier.

Can I bake the chicken instead of frying?

Yes! Bake at 400°F (200°C) for 20 minutes, flipping halfway.

Can I make this dairy-free?

Use dairy-free butter, vegan mayo, and omit the parmesan.

What’s a good side dish for this sandwich?

Pair with sweet potato fries, roasted veggies, or a simple tomato salad.

Can I freeze the breaded chicken?

Yes, freeze before frying and cook directly from frozen.

Is this sandwich good for meal prep?

The components can be prepped ahead, but assemble fresh for best texture.

Can I use fresh red bell peppers instead of jarred?

Yes, but roast them first for the best flavor.

How do I make the romesco sauce smoother?

Add extra olive oil while blending until desired consistency is reached.

Conclusion

This Crunchy Chicken Romesco Sandwich is a must-try for sandwich lovers! Crispy, golden chicken, smoky romesco sauce, and a creamy, tangy salad come together in a perfectly toasted focaccia loaf. Whether for a summer picnic or a gourmet lunch, this sandwich delivers on crunch, flavor, and satisfaction!

Crunchy Chicken Romesco Sandwich

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• Author: Olivia
• Total Time: 30 minutes
• Yield: 2 sandwiches
• Diet: Vegan

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Description

This Crunchy Chicken Romesco Sandwich is the ultimate summer focaccia sandwich! Featuring crispy panko-fried chicken, homemade romesco sauce, garlicky parmesan butter, and a fresh, tangy salad, this sandwich is bursting with bold flavors and irresistible textures. Perfect for picnics, lunch, or a gourmet snack!

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Ingredients

For the Crispy Chicken:

✔ 2 chicken breasts, sliced horizontally into 4 cutlets
✔ 50g flour
✔ 50g panko breadcrumbs
✔ 1 egg, whisked
✔ 2 tbsp olive oil

For the Romesco Sauce:

✔ 2 garlic cloves
✔ 2 jarred roasted red bell peppers
✔ 4 sun-dried tomatoes
✔ 2 tbsp almonds
✔ 1/2 tbsp balsamic vinegar
✔ 4 tbsp olive oil (add more if needed for blending)
✔ 1 tsp paprika
✔ 2 tsp kosher salt

For the Zingy Salad:

✔ 2 tbsp sour cream
✔ 1 tbsp mayonnaise
✔ Juice of 1/2 lemon
✔ 1 tbsp grated parmesan
✔ Black pepper, to taste
✔ 5 gem lettuce leaves, finely chopped
✔ Handful of arugula (rocket)

For the Garlic Parmesan Butter & Bread:

✔ 2 focaccia loaves (or sandwich-sized pieces)
✔ 4 tbsp butter, room temperature
✔ 5g parsley, finely chopped
✔ 3 garlic cloves, minced
✔ Grated parmesan, for topping

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Notes

• Vegan Option: Swap chicken for tofu (cut into 1cm slabs) and use plant-based butter.
• Nut Substitutes: If you don’t have almonds, use walnuts, cashews, or sunflower seeds.
• Storage: Can be made ahead and refrigerated for up to 24 hours—perfect for picnics!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Snack
• Method: Pan-Frying & Grilling
• Cuisine: American