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Crunchy Chicken Romesco Sandwich


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 2 serving 1x

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