Description

This Chicken Romesco Sandwich is a flavorful, crunchy delight featuring tender chicken cutlets coated in panko breadcrumbs, fried to golden perfection, and topped with a vibrant homemade romesco sauce. Nestled between grilled focaccia slices spread with herbed garlic butter and finished with a creamy, tangy salad of gem lettuce and arugula, this sandwich is perfect for a satisfying lunch or casual dinner.

Ingredients

Scale

Chicken and Coating

4 pieces Chicken Breasts (Sliced horizontally to create thin cutlets)
1 cup All-purpose Flour
1 large Egg
1 cup Panko Breadcrumbs
1/2 cup Olive Oil (for frying)

Romesco Sauce

4 cloves Garlic
1 jar Roasted Red Bell Peppers (jarred)
1/2 cup Sun-Dried Tomatoes
1/4 cup Almonds
2 tbsp Balsamic Vinegar
1/2 cup Olive Oil
1 tsp Paprika (preferably smoked)
1/2 tsp Kosher Salt

Salad Mix

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)
Freshly ground Black Pepper (to taste)

Bread and Butter

4 slices Focaccia
1/4 cup Butter (softened)
2 tbsp Parsley (chopped)
1 clove Garlic (minced for butter mix)

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Instructions

Preparation: Slice the chicken breasts horizontally to form four thin cutlets to ensure even cooking and a tender bite.
Prepare the Chicken: Dredge each chicken cutlet in flour, dip it into the beaten egg wash, and coat thoroughly with panko breadcrumbs for a crunchy texture.
Fry the Chicken: Heat olive oil in a skillet over medium heat. Fry each breaded chicken cutlet for about 4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Make Romesco Sauce: In a blender, combine garlic, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend until the mixture is smooth and vibrant.
Make Salad: In a bowl, whisk together sour cream, mayonnaise, lemon juice, grated parmesan, and black pepper. Fold in the finely chopped gem lettuce and arugula to create a creamy, fresh salad.
Prepare Focaccia: Mix softened butter with minced garlic and chopped parsley. Spread this herb-garlic butter evenly on each slice of focaccia. Grill or toast the bread slices until they develop a golden crust and are aromatic.
Assemble the Sandwich: Spread a generous layer of romesco sauce on one toasted focaccia slice. Add crispy chicken cutlets on top, followed by a layer of the creamy salad mix. Close the sandwich with the second focaccia slice.
Wrap & Store: If not serving immediately, wrap the sandwich tightly in parchment paper to maintain freshness and crispness until ready to enjoy.

Notes

For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free versions.
Use vegan mayonnaise and plant-based butter to make this sandwich vegan-friendly, replacing egg with olive oil for coating chicken or using a vegan alternative.
Smoked paprika adds a deeper flavor to the romesco sauce but can be omitted or replaced with regular paprika.
Adjust the amount of olive oil in frying and sauce for desired consistency and taste.
To make the sandwich ahead, prepare all components separately and assemble just before serving to keep bread crispy.
Use freshly minced garlic for best flavor and avoid pre-minced garlic which can be less vibrant.