Description
This Crunchy Chicken Romesco Sandwich combines crispy fried chicken cutlets with a flavorful romesco sauce, fresh gem lettuce and arugula salad, and soft grilled focaccia bread, delivering the ultimate summer flavor with a perfect balance of textures and tastes in just 40 minutes.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (Sliced horizontally to create thin cutlets)
- 1 cup All-purpose Flour
- 1 cup Panko Breadcrumbs (Use gluten-free breadcrumbs for a gluten-free version)
- 1 large Egg (Can be replaced with olive oil for a vegan option)
Romesco Sauce
- 4 cloves Garlic (Fresh)
- 1 jar Jarred Roasted Red Bell Peppers
- 1/2 cup Sun-Dried Tomatoes (Can substitute with fresh tomatoes)
- 1/4 cup Almonds (Can substitute with walnuts or other nuts)
- 2 tbsp Balsamic Vinegar
- 1/2 cup Olive Oil (Used for frying and in sauce)
- 1 tsp Paprika (Smoked paprika optional)
- 1/2 tsp Kosher Salt
Salad
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise (Use vegan mayo for plant-based option)
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan (Nutritional yeast for dairy-free)
- 1 cup Gem Lettuce Leaves & Arugula
Bread and Finishing
- 4 slices Focaccia Bread
- 1/4 cup Butter (Plant-based butter for vegan)
- 2 tbsp Parsley (Chopped)
- Additional minced Garlic (for butter mixture)
Instructions
- Preparation: Begin by slicing the chicken breasts horizontally to create four thin cutlets for each piece, ensuring even cooking and a tender bite.
- Prepare the Chicken Coating: Dredge each chicken cutlet first in flour to coat evenly, then dip into the egg wash to help breadcrumbs adhere, and finally coat thoroughly with panko breadcrumbs to achieve maximum crunchiness.
- Fry the Chicken: Heat olive oil in a skillet over medium heat. Fry each coated chicken cutlet for about 4 minutes per side, or until golden brown and crispy on the outside while cooked through inside.
- Make Romesco Sauce: In a blender, combine fresh garlic cloves, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend until you achieve a smooth, rich sauce with vibrant flavor.
- Drain Excess Oil: Place the fried chicken cutlets on a kitchen towel-lined plate to absorb any excess oil and keep them crispy.
- Prepare the Salad: In a mixing bowl, whisk together sour cream, mayonnaise, lemon juice, grated parmesan cheese, and freshly ground black pepper. Gently fold in finely chopped gem lettuce and arugula leaves to add freshness and crunch.
- Prepare the Focaccia Bread: In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread this flavorful butter mixture evenly on the sliced focaccia. Grill the focaccia slices until golden and slightly toasted, enhancing flavor and texture.
- Assemble the Sandwich: Spread a generous layer of romesco sauce on one half of each focaccia slice. Layer on the crispy chicken cutlets, then top with the creamy lettuce and arugula salad mix. Place the other half of the focaccia on top to complete the sandwich.
- Wrap & Store: If not serving immediately, wrap the assembled sandwiches in parchment paper to maintain freshness and prevent sogginess.
Notes
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- To make this vegan, replace egg with olive oil for breading, use vegan mayonnaise, plant-based butter, and nutritional yeast instead of parmesan.
- Smoked paprika can be used instead of regular paprika to add a deeper smoky flavor to the romesco sauce.
- You can substitute almonds in the sauce with walnuts or any preferred nuts based on your taste or availability.
- If sun-dried tomatoes are unavailable, fresh tomatoes can be used but may alter the sauce’s flavor slightly.
- Grilling focaccia adds extra flavor, but toasting in a pan or oven works as well if a grill is not available.
- Serve the sandwich immediately after assembling for the best texture and flavor, or keep wrapped to serve within a few hours.
