Crunchy Chicken Romesco Sandwich (Print Version)
# Ingredients:
→ For the chicken
01 -
2 chicken breasts, sliced horizontally into 4 cutlets
02 -
50g flour
03 -
50g panko breadcrumbs
04 -
1 egg, whisked
05 -
2 tablespoons olive oil
→ For the romesco sauce
06 -
2 garlic cloves
07 -
2 jarred roasted red bell peppers
08 -
4 sun-dried tomatoes
09 -
2 tablespoons almonds
10 -
½ tablespoon balsamic vinegar
11 -
4 tablespoons olive oil
12 -
1 teaspoon paprika
13 -
2 teaspoons kosher salt
→ For the salad
14 -
2 tablespoons sour cream
15 -
1 tablespoon mayonnaise
16 -
Juice of ½ lemon
17 -
1 tablespoon grated parmesan
18 -
Fresh black pepper to taste
19 -
5 gem lettuce leaves, finely chopped
20 -
Handful of arugula/rocket
→ For the sandwich
21 -
2 focaccia loaves or sandwich-sized pieces
22 -
4 tablespoons butter, room temperature
23 -
5g fresh parsley, finely chopped
24 -
3 garlic cloves, minced
25 -
Parmesan cheese for grating
# Instructions:
01 -
Cut each chicken breast horizontally to create 4 thin cutlets. Set up your breading station - one plate with flour, one bowl with whisked egg, and another plate with panko breadcrumbs. Coat each cutlet first in flour, then egg, then panko. Heat olive oil in a pan over medium heat and fry the cutlets for about 4 minutes per side until golden and crispy. Set aside on paper towels to drain.
02 -
Add garlic, roasted red peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt to a blender. Blend until smooth, adding more olive oil if needed to get a nice consistency. Set aside.
03 -
In a bowl, mix together sour cream, mayonnaise, lemon juice, grated parmesan, and black pepper. Add the chopped gem lettuce and arugula, then gently toss everything together until coated.
04 -
In a small bowl, mix together the room temperature butter with minced garlic and chopped parsley until well combined.
05 -
Preheat your grill/broiler. Slice the focaccia bread in half horizontally. Spread the garlic-parsley butter on both cut sides of each focaccia. Grate a generous amount of parmesan over the buttered sides. Place under the grill for a few minutes until the cheese is bubbling and slightly golden.
06 -
Spread romesco sauce on both sides of each toasted focaccia. On the bottom half, layer the crispy chicken cutlets, then top with the dressed salad. Place the top half of the focaccia on top and press gently.
07 -
Wrap the sandwiches in baking parchment. Enjoy immediately or refrigerate until ready to eat.
# Notes:
01 -
This is a perfect summer sandwich that combines crispy chicken with a flavorful Spanish-inspired romesco sauce.
02 -
The recipe can easily be doubled to serve 4 people.
03 -
For a lighter option, you can grill the chicken instead of breading and frying it.
04 -
Romesco sauce can be made ahead and stored in the refrigerator for up to 5 days.