Description
Romesco sauce elevates this crunchy chicken sandwich to Mediterranean culinary heights. Crisp bread, tender chicken, and nutty romesco create a harmonious Spanish-inspired meal you’ll crave again and again.
Ingredients
Scale
Chicken:
- 2 chicken breasts, sliced horizontally into 4 cutlets
- 50 grams (1.8 ounces) all-purpose flour
- 50 grams (1.8 ounces) panko breadcrumbs
- 1 egg, whisked
- 2 tablespoons olive oil
Romesco Sauce:
- 2 cloves garlic
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds
- 1/2 tablespoon balsamic vinegar
- 4 tablespoons olive oil, plus more if needed
- 1 teaspoon paprika
- 2 teaspoons kosher salt
Salad and Assembly:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon grated parmesan
- Fresh black pepper
- 5 gem lettuce leaves, finely chopped
- Handful of arugula/rocket
- 2 focaccia loaves (or sandwich-sized pieces)
- 4 tablespoons butter, room temperature
- 5 grams (0.2 ounces) fresh parsley, finely chopped
- 3 cloves garlic, minced
- Plenty of parmesan for grating
Instructions
- Carefully slice chicken breasts into thin, even cutlets to ensure uniform cooking and crispy texture.
- Create a breading station with flour, whisked eggs, and panko breadcrumbs for coating the chicken.
- Heat olive oil in a skillet over medium temperature (375°F) and cook chicken cutlets for 4 minutes per side until achieving a golden-brown crisp exterior.
- Combine romesco sauce ingredients in a blender, processing until achieving a smooth, consistent texture with a drizzle of olive oil if needed.
- Whisk sour cream, mayonnaise, lemon juice, parmesan, and black pepper to create a zesty dressing for the salad mixture.
- Gently toss chopped lettuce and arugula with the prepared creamy dressing, ensuring even coating.
- Mince fresh garlic and parsley, then blend with softened butter to create a fragrant spread.
- Slice focaccia bread horizontally and generously brush all interior surfaces with the garlic-herb butter mixture.
- Sprinkle grated parmesan over buttered bread surfaces and grill until edges turn golden and cheese melts.
- Generously spread romesco sauce on both focaccia bread surfaces for maximum flavor absorption.
- Layer crispy chicken cutlets and dressed salad on bottom bread slice, then crown with top slice.
- Wrap the completed sandwich in parchment paper to maintain warmth and structural integrity.
Notes
- Slice chicken breasts evenly to ensure uniform cooking and crispy coating.
- Use fresh panko breadcrumbs for maximum crunchiness and lighter texture.
- Pat chicken dry before breading to help breading adhere better and prevent sogginess.
- For gluten-free version, substitute wheat flour with almond or rice flour and use gluten-free breadcrumbs.
- Adjust romesco sauce thickness by gradually adding olive oil for perfect spreadable consistency.
- Make extra romesco sauce as it’s delicious for dipping or as a condiment for other dishes.
- Toast focaccia briefly to enhance bread’s flavor and prevent sandwich from becoming too soft.
- Prepare salad just before assembling to keep greens crisp and prevent wilting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg