Crunchy Chicken Romesco Sandwich

Introduction

When the summer heat kicks in, there’s nothing quite like a fresh, flavorful sandwich to satisfy your cravings. Recently, I tried my hand at making a Crunchy Chicken Romesco Sandwich, and it was an absolute hit with my family. The combination of crispy chicken cutlets, vibrant romesco sauce, and a fresh salad all nestled between toasted focaccia bread made for a delightful meal. The kids loved the crunch of the chicken, while the romesco sauce added a perfect tangy twist. It’s an easy recipe that not only looks impressive but also brings the whole family together at the table.

Ingredients

For the Chicken:

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

For the 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

For the Salad:

• 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

Other Ingredients:

• 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

Step 1: Prepare the Chicken

1. Slice and Coat the Chicken: Start by slicing your chicken breasts in half horizontally to create 4 thin cutlets. Dredge each cutlet in flour, dip it in the whisked egg, and then coat it with panko breadcrumbs for an extra crunchy texture.
2. Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the chicken cutlets for about 4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil.

Step 2: Make the Romesco Sauce

1. Blend the Ingredients: In a blender or food processor, combine the garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt. Blend until the mixture is smooth. If the sauce is too thick, add more olive oil until you achieve your desired consistency. Set the sauce aside for later.

Step 3: Prepare the Salad

1. Mix the Salad Dressing: In a mixing bowl, combine the sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper. Whisk until smooth.
2. Assemble the Salad: Add the chopped gem lettuce and arugula to the dressing and toss to coat. Set aside while you prepare the focaccia.

Step 4: Prepare the Focaccia

1. Make the Garlic Butter: In a small bowl, mix the room temperature butter with the minced garlic and chopped parsley until well combined.
2. Toast the Focaccia: Slice the focaccia in half and spread the garlic butter mixture on both sides of each piece. Generously grate Parmesan over the buttered bread until it’s well covered.
3. Grill the Bread: Place the focaccia under a broiler or in a grill pan for a few minutes until the butter melts, the cheese is bubbly, and the bread is slightly golden.

Step 5: Assemble the Sandwich

1. Layer the Sandwich: Spread a generous dollop of romesco sauce on both sides of the focaccia. Place the fried chicken cutlets on the bottom half, followed by the salad mixture.
2. Top and Serve: Place the top half of the focaccia on the sandwich. You can wrap it in baking parchment if you want to store it for later, or serve it immediately.

Nutrition Facts

• Servings: 2 sandwiches
• Calories: Approximately 600-700 calories per serving (varies based on specific ingredients used)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

How to Serve

• Plate the Sandwich: Cut the sandwich in half and place it on a serving plate.
• Garnish: You can garnish with additional parsley or serve with a side of potato chips or a light salad.
• Wrap for Later: If not serving immediately, wrap the sandwich in foil or parchment paper.

Additional Tips

1. Make It Crunchy: For an added crunch, consider using a combination of panko and regular breadcrumbs.
2. Customize the Spice Level: Adjust the amount of paprika in the romesco sauce according to your heat preference.
3. Store Leftover Sauce: The romesco sauce can be stored in the refrigerator for up to a week. Use it as a dip or spread.
4. Use Fresh Ingredients: Fresh chicken and produce will greatly enhance the flavor of your sandwich.
5. Consider Add-Ins: Feel free to add sliced jalapeños or fresh herbs for an extra kick in the salad.

Recipe Variations

• Meat Alternatives: Try substituting the chicken with breaded eggplant or portobello mushrooms for a vegetarian option.
• Cheese Options: Experiment with different cheeses like mozzarella or even a spicy pepper jack for added flavor.
• Whole Wheat Option: Use whole wheat focaccia for a healthier twist on the traditional sandwich.

Serving Suggestions

• Pair with Drinks: This sandwich pairs wonderfully with iced tea, lemonade, or a crisp white wine.
• Side Dishes: Serve with sweet potato fries or a simple green salad for a complete meal.

Freezing and Storage

• Freezing: You can freeze the cooked chicken cutlets for up to 3 months. Thaw them overnight in the fridge before reheating.
• Storage: The assembled sandwich is best eaten fresh but can be stored in the refrigerator for up to 1 day if wrapped tightly.

FAQ Section

1. Can I use frozen chicken cutlets?

• Yes, but ensure they are fully thawed before cooking.

1. What if I don’t have panko breadcrumbs?

• Regular breadcrumbs can be used, but the texture will be slightly different.

1. Can I make the romesco sauce ahead of time?

• Absolutely! It can be made a few days in advance and stored in the refrigerator.

1. What kind of focaccia should I use?

• You can use any style of focaccia, but a thicker one will hold up better to the fillings.

1. Is there a vegetarian version of this sandwich?

• Yes, simply substitute the chicken with grilled vegetables or a hearty plant-based protein.

1. How do I ensure my chicken stays juicy?

• Avoid overcooking the chicken, and consider brining it for a couple of hours before cooking for added moisture.

1. Can I bake the chicken instead of frying?

• Yes, baking is a healthier option. Coat the chicken cutlets with olive oil and bake at 400°F (200°C) for about 20 minutes.

1. What should I do if the romesco sauce is too thick?

• Add a little more olive oil or water until you reach your desired consistency.

1. Can I use other nuts in the romesco sauce?

• Yes, pine nuts or walnuts can also be used instead of almonds.

1. Is it necessary to toast the focaccia?
   • While it adds flavor and texture, if you’re short on time, you can skip this step.

Conclusion

The Crunchy Chicken Romesco Sandwich is a delightful blend of flavors and textures that’s perfect for summer dining. With crispy chicken, a vibrant homemade romesco sauce, and a fresh salad, this sandwich is sure to impress your family and friends. Whether you’re enjoying a leisurely lunch on the patio or looking for a quick dinner option, this recipe is versatile enough to fit any occasion. So, roll up your sleeves and get ready to savor each bite of this delicious creation!

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