Description
This Crunchy Chicken Romesco Sandwich combines crispy fried chicken cutlets with a vibrant, smoky romesco sauce and a refreshing gem lettuce and arugula salad, all nestled between buttery grilled focaccia slices. Perfect for summer, it delivers layers of texture and bold Mediterranean-inspired flavors in every bite.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (sliced horizontally into thin cutlets)
- 1 cup Flour (all-purpose)
- 1 cup Panko Breadcrumbs (gluten-free breadcrumb substitute optional)
- 1 large Egg (or olive oil for vegan option)
- 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 paprika optional)
- 1/2 tsp Kosher Salt
Salad
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise (vegan mayo optional)
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan (nutritional yeast for dairy-free)
- 1 cup Gem Lettuce Leaves & Arugula (finely chopped)
Bread & Garnish
- 4 slices Focaccia
- 1/4 cup Butter (plant-based butter for vegan)
- 2 tbsp Parsley (chopped)
- 1 clove Garlic (minced, for butter mixture)
Instructions
- Preparation: Begin by gathering all ingredients and slicing the chicken breasts horizontally to create thin cutlets, ensuring even cooking and a delicate texture.
- Prepare the Chicken: Dredge each chicken cutlet in all-purpose flour, then dip into the beaten egg to moisten. Finally, coat thoroughly with panko breadcrumbs to achieve a crispy crust when fried.
- Fry the Chicken: Heat olive oil in a skillet over medium heat. Carefully add the breaded chicken cutlets and fry each side for approximately 4 minutes until they turn golden brown and crispy. Remove and place on paper towels to drain excess oil.
- Make Romesco Sauce: In a blender, combine garlic cloves, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend until the mixture is smooth and flavorful.
- Make Salad: In a mixing bowl, whisk together sour cream, mayonnaise, lemon juice, grated parmesan, and freshly ground black pepper. Fold in finely chopped gem lettuce and arugula to combine a creamy and fresh salad topping.
- Prepare Focaccia: Soften the butter and mix it with minced garlic and chopped parsley. Spread this herb butter mixture evenly over the focaccia slices. Grill the focaccia briefly until it develops a golden, slightly toasted surface.
- Assemble the Sandwich: Spread a generous layer of romesco sauce on one half of the grilled focaccia. Layer on the crispy chicken cutlets, then top with the prepared salad. Place the other focaccia slice on top to complete the sandwich.
- Wrap & Store: If not serving immediately, wrap the sandwich tightly in parchment paper to maintain freshness until ready to enjoy.
Notes
- For a gluten-free version, substitute regular flour and panko breadcrumbs with gluten-free alternatives.
- For a vegan variation, replace the egg with olive oil, use vegan mayonnaise, plant-based butter, and nutritional yeast instead of parmesan.
- Smoked paprika enhances the romesco sauce with a richer flavor but regular paprika works well too.
- Ensure the chicken cutlets are thin for quicker cooking and better texture.
- Use paper towels to absorb excess oil after frying to keep the sandwich from becoming greasy.
- Grilling the focaccia with herb butter adds an aromatic, crispy contrast to the sandwich.
