Description
This Crunchy Chicken Romesco Sandwich delivers the ultimate summer flavor with crispy fried chicken cutlets, a vibrant homemade romesco sauce, and a fresh gem lettuce and arugula salad, all sandwiched between buttery grilled focaccia bread. Perfect for a satisfying lunch or light dinner, it balances richness with brightness and crunch.
Ingredients
Scale
Chicken & Coating
- 4 pieces Chicken Breasts (sliced horizontally into thin cutlets)
- 1 cup All-Purpose Flour
- 1 large Egg
- 1 cup Panko Breadcrumbs (substitute gluten-free if desired)
- 1/2 cup Olive Oil (for frying)
Romesco Sauce
- 4 cloves Garlic (fresh)
- 1 jar Jarred Roasted Red Bell Peppers
- 1/2 cup Sun-Dried Tomatoes (or fresh tomatoes)
- 1/4 cup Almonds (or walnuts)
- 2 tbsp Balsamic Vinegar
- 1/2 cup Olive Oil
- 1 tsp Paprika (smoked preferred)
- 1/2 tsp Kosher Salt
Salad
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan Cheese
- 1 cup Gem Lettuce Leaves & Arugula (finely chopped)
- Black Pepper (to taste)
Bread & Finishing
- 4 slices Focaccia Bread
- 1/4 cup Butter (softened)
- 2 cloves Garlic (minced for bread mixture)
- 2 tbsp Fresh Parsley (chopped)
Instructions
- Preparation: Gather all ingredients and slice the chicken breasts horizontally to create thin cutlets for even cooking and crispiness.
- Prepare the Chicken: Dredge each chicken cutlet in all-purpose flour, dip into the beaten egg wash, then coat thoroughly with panko breadcrumbs to ensure a crispy exterior once fried.
- Fry the Chicken: Heat olive oil in a skillet over medium heat. Fry the breaded chicken cutlets for about 4 minutes on each side or until golden brown and fully cooked. Remove and drain on a paper towel-lined plate.
- 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 smooth and set aside.
- Make Salad: In a bowl, whisk together sour cream, mayonnaise, lemon juice, grated parmesan, and black pepper. Fold in finely chopped gem lettuce and arugula for a creamy and fresh topping.
- Prepare Focaccia: In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread this mixture evenly over focaccia slices. Grill or toast the bread until golden and fragrant.
- Assemble the Sandwich: Spread a generous layer of romesco sauce onto one slice of the grilled focaccia. Top with crispy chicken cutlets, then add the salad mixture, and finally place the other slice of focaccia on top to complete the sandwich.
- Wrap & Store: If not serving immediately, carefully wrap the sandwich in parchment paper to keep it fresh and maintain the sandwich’s texture.
Notes
- For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Use vegan mayonnaise and substitute the egg with olive oil for a plant-based variant.
- Smoked paprika adds a nice depth to the romesco sauce but regular paprika works well too.
- Make sure to dry the chicken cutlets well before breading to ensure the coating sticks properly.
- Focaccia can be grilled on a skillet or in a grill pan if a grill is unavailable.
- Romesco sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust salt and pepper in the salad to taste.
