Description
This Crunchy Chicken Romesco Sandwich combines crispy fried chicken cutlets with a flavorful, nutty romesco sauce, fresh gem lettuce and arugula salad, and garlicky grilled focaccia bread. Perfect for summer, this sandwich offers a delightful mix of crunchy textures and robust Mediterranean-inspired flavors in every bite.
Ingredients
Scale
Chicken and Coating
- 4 pieces Chicken Breasts (sliced horizontally into thin cutlets)
- 1 cup All-purpose Flour
- 1 cup Panko Breadcrumbs (gluten-free breadcrumbs can be substituted)
- 1 large Egg (or olive oil for a vegan option)
- 1/2 cup Olive Oil (for frying and sauce)
Romesco Sauce
- 4 cloves Fresh Garlic
- 1 jar Roasted Red Bell Peppers (jarred)
- 1/2 cup Sun-Dried Tomatoes (fresh tomatoes can substitute)
- 1/4 cup Almonds (or walnuts)
- 2 tbsp Balsamic Vinegar
- 1 tsp Paprika (smoked paprika suggested)
- 1/2 tsp Kosher Salt
Salad and Sandwich
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise (vegan mayonnaise optional)
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan (nutritional yeast for dairy-free)
- 1 cup Gem Lettuce Leaves and Arugula
- 4 slices Focaccia Bread
- 1/4 cup Butter (plant-based butter for vegan version)
- 2 tbsp Parsley (chopped)
Instructions
- Preparation: Gather and prep all ingredients. Slice the chicken breasts horizontally to create thin cutlets for quick, even cooking.
- Prepare the Chicken: Dredge each chicken cutlet in flour, dip in beaten egg (or brush with olive oil for vegan), and coat evenly with panko breadcrumbs to ensure a crispy exterior when 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 until golden brown and cooked through. Remove and place on a paper towel-lined plate to absorb excess oil.
- Make Romesco Sauce: Combine garlic, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt in a blender. Blend until the mixture is smooth and creamy.
- Make Salad: In a bowl, mix sour cream, mayonnaise, lemon juice, grated parmesan, and a pinch of black pepper to create a creamy dressing. Gently fold in finely chopped gem lettuce leaves and arugula for freshness and crunch.
- Prepare Focaccia: In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread this mixture evenly over the sliced focaccia pieces. Grill or toast the bread until golden and fragrant.
- Assemble the Sandwich: Spread a generous layer of romesco sauce onto one half of the grilled focaccia. Layer the crispy chicken cutlets on top, then add the creamy salad mixture. Top with the other half of the focaccia bread.
- Wrap & Store: If not serving immediately, wrap the sandwich tightly in parchment paper to maintain freshness and prevent sogginess.
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use vegan mayonnaise, olive oil instead of egg, and plant-based butter for a vegan adaptation.
- Smoked paprika enhances the romesco sauce with a deeper smoky flavor but regular paprika works well too.
- To avoid soggy bread, assemble the sandwich just before serving or wrap immediately after assembly.
- Sun-dried tomatoes can be replaced with fresh tomatoes, though this will slightly alter the sauce’s flavor and texture.
- Leftover romesco sauce can be refrigerated and used as a dip or spread within 3-4 days.
