Description
A delicious and crunchy chicken romesco sandwich perfect for summer, featuring crispy fried chicken cutlets, a flavorful romesco sauce made from roasted red peppers and almonds, and a fresh, creamy salad on grilled focaccia bread.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (sliced horizontally into thin cutlets)
- 1 cup Flour (all-purpose)
- 1 large Egg
- 1 cup Panko Breadcrumbs
- 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
- 1/4 cup Almonds
- 2 tbsp Balsamic Vinegar
- 1/2 cup Olive Oil
- 1 tsp Paprika
- 1/2 tsp Kosher Salt
Salad
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 tbsp Lemon Juice
- 1/4 cup Grated Parmesan
- 1 cup Gem Lettuce Leaves & Arugula (finely chopped)
- Freshly ground Black Pepper (to taste)
Focaccia and Spread
- 4 slices Focaccia
- 1/4 cup Butter (softened)
- 2 tbsp Parsley (chopped)
- Minced Garlic (from extra cloves, amount as preferred)
Instructions
- Preparation: Begin by slicing the chicken breasts horizontally to create four thin cutlets for each piece. This will ensure even cooking and a crispy texture.
- Prepare the Chicken: Dredge each chicken cutlet first in flour, shaking off any excess, then dip into the beaten egg wash, and finally coat thoroughly with panko breadcrumbs to achieve a crunchy exterior.
- Fry the Chicken: Heat the olive oil in a skillet over medium heat. Fry each breaded chicken cutlet for about 4 minutes on each side until they turn golden brown and crispy. Remove and set on a kitchen towel to absorb any excess oil.
- Make Romesco Sauce: In a blender, combine fresh garlic cloves, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend the mixture until it is completely smooth and well combined.
- Make Salad: In a mixing bowl, combine sour cream, mayonnaise, lemon juice, grated parmesan, and freshly ground black pepper. Fold in the finely chopped gem lettuce and arugula gently to create a creamy and tangy salad.
- Prepare Focaccia: Mix the softened butter with minced garlic and chopped parsley. Spread this garlic-herb butter generously on both slices of focaccia. Grill the focaccia slices until golden and slightly toasted.
- Assemble the Sandwich: Spread a generous layer of romesco sauce over one half of the grilled focaccia. Layer on the crispy chicken cutlets, then add the creamy salad mixture on top. Cover with the other half of the focaccia.
- Wrap & Store: If not serving immediately, wrap the sandwich tightly in parchment paper to keep it fresh and maintain its texture.
Notes
- For a gluten-free version, substitute regular panko breadcrumbs with gluten-free breadcrumbs.
- For a vegan adaptation, replace the egg with olive oil, sour cream with plant-based alternatives, mayonnaise with vegan mayo, butter with plant-based butter, and parmesan with nutritional yeast.
- Use smoked paprika instead of regular paprika for a deeper, smoky flavor in the romesco sauce.
- Let fried chicken rest on paper towels to reduce excess oil and maintain crispiness.
- The romesco sauce can be made ahead and stored refrigerated for up to 3 days.
- Grilling the focaccia enhances flavor and adds a wonderful texture contrast to the sandwich.
