Description
This Crunchy Chicken Romesco Sandwich features homemade romesco sauce, crispy chicken, and a fresh salad on focaccia bread. Perfect for a delicious and satisfying summer meal!
Ingredients
Scale
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
- Prepare the Chicken:
- Slice your chicken breasts in half horizontally to make 4 thin cutlets. Coat each cutlet in flour, then egg wash, and finally panko breadcrumbs.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the chicken cutlets for about 4 minutes on each side, until golden and crispy. Once done, place them on a paper towel-lined plate to absorb any excess oil.
- Make the Romesco Sauce:
- 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 smooth. If needed, add more olive oil to reach a smooth consistency. Set aside.
- Prepare the Salad:
- In a bowl, combine sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper.
- Add the chopped gem lettuce and arugula to the dressing and toss to coat. Set aside.
- Prepare the Focaccia:
- In a small bowl, mix together the butter, minced garlic, and chopped parsley.
- Slice the focaccia in half and spread the garlic butter mixture on both sides of each piece. Grate Parmesan over the buttered bread until well covered.
- Place the focaccia under a broiler or in a grill pan for a few minutes until the butter is melted, the cheese is bubbly, and the bread is slightly golden.
- Assemble 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.
- Place the top half of the focaccia on the sandwich. Wrap it in baking parchment if you want to store it for later, or serve immediately.
Notes
- Make It Crunchy: You can put the chicken skin back in the oven or air fryer to crisp it up and add it to the sandwich for extra crunch!
- Customize: Adjust the spice level by adding more or less paprika or incorporating a little hot sauce into the romesco sauce.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Frying, Blending, Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 670
- Sugar: 3g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg