Description
This Crunchy Chicken Romesco Sandwich brings together the perfect combination of crispy fried chicken cutlets, vibrant homemade romesco sauce, fresh gem lettuce and arugula salad, all layered between soft grilled focaccia bread. With a harmonious blend of smoky, tangy, and fresh flavors, this sandwich is the ultimate summer meal bursting with texture and taste in just 40 minutes.
Ingredients
Scale
Chicken and Coating
- 4 pieces Chicken Breasts (sliced horizontally into thin cutlets)
- 1 cup All-purpose Flour
- 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
- 1 large Egg (or olive oil for a vegan option)
- 1/2 cup Olive Oil (for frying)
Romesco Sauce
- 4 cloves Garlic
- 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 paprika preferred)
- 1/2 tsp Kosher Salt
Salad
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise (or vegan mayonnaise)
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan (or nutritional yeast)
- 1 cup Gem Lettuce Leaves & Arugula (finely chopped)
- Black Pepper (to taste)
Focaccia and Garnishes
- 4 slices Focaccia Bread
- 1/4 cup Butter (softened, or plant-based butter)
- 2 tbsp Parsley (chopped)
- Minced Garlic (for butter mixture, quantity approx. 1 clove)
Instructions
- Preparation: Begin by preparing your ingredients and workspace.
- Prepare the Chicken: Slice the chicken breasts horizontally to create four thin cutlets. Dredge each cutlet first in flour to coat evenly, then dip into the beaten egg wash, and finally coat thoroughly with panko breadcrumbs to ensure a crispy texture when fried.
- Fry the Chicken: Heat olive oil in a skillet over medium heat. Carefully fry each breaded chicken cutlet for about 4 minutes per side until they turn golden brown and crispy. Once done, transfer the cutlets to a kitchen towel-lined plate to drain excess oil.
- Make Romesco Sauce: Add garlic cloves, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt into a blender. Blend the ingredients until you achieve a smooth, creamy sauce with rich and smoky flavor.
- Make Salad: In a mixing bowl, combine sour cream, mayonnaise, lemon juice, grated parmesan, and a pinch of black pepper. Mix well, then gently fold in the finely chopped gem lettuce and arugula to add a fresh and crunchy contrast to the sandwich.
- Prepare Focaccia: In a small bowl, mix the softened butter with minced garlic and chopped parsley. Spread this flavorful butter mixture evenly over each slice of focaccia. Grill the bread slices until golden brown and slightly toasted, enhancing their softness with a subtle crisp.
- Assemble the Sandwich: Spread a generous layer of romesco sauce on one half of each grilled focaccia slice. Layer on the crispy fried chicken cutlets, then top with the creamy salad mixture. Place the other half of the focaccia slice on top to complete the sandwich.
- Wrap & Store: If you are not serving immediately, wrap the completed sandwiches in parchment paper to keep them fresh and maintain their texture until ready to eat.
Notes
- You can substitute panko breadcrumbs with gluten-free breadcrumbs to make the sandwich gluten free.
- For a vegan option, replace egg with olive oil, mayonnaise with vegan mayonnaise, parmesan with nutritional yeast, and butter with plant-based butter.
- Smoked paprika in the romesco sauce provides a deeper smoky flavor, but regular paprika works as well.
- Make sure to drain the fried chicken on kitchen towels to avoid excess oiliness in the sandwich.
- Romesco sauce can be made in advance and stored refrigerated for up to 3 days to save time.
