Crunchy Chicken Romesco Sandwich

This hearty Crunchy Chicken Romesco Sandwich has become my absolute favorite summer focaccia creation. The combination of crispy panko-coated chicken, vibrant romesco sauce, and garlic-parmesan focaccia creates an explosion of Mediterranean flavors that's perfect for picnics or casual dinners.

I first made this sandwich during a summer gathering with friends, and it was such a hit that it's now my go-to recipe whenever I want to elevate a simple chicken sandwich. The romesco sauce is truly transformative.

Ingredients

• For the chicken
• Chicken breasts: Essential protein that becomes incredibly tender when sliced into thin cutlets
• Flour: Creates the first layer of the breading foundation for ultimate crispiness
• Panko breadcrumbs: Japanese breadcrumbs that provide superior crunch compared to regular breadcrumbs
• Egg: Acts as the crucial binding agent to help the breadcrumbs adhere perfectly
• Olive oil: Adds flavor while creating that golden exterior on the chicken
• For the romesco sauce
• Garlic cloves: Provides the aromatic base that gives the sauce its punch
• Jarred roasted red bell peppers: Adds sweetness and vibrant color without having to roast peppers yourself
• Sundried tomatoes: Concentrates intense umami flavor that regular tomatoes cannot match
• Almonds: Traditional Spanish ingredient that adds richness and subtle texture
• Balsamic vinegar: Brings acidity and depth that balances the sauce perfectly
• Olive oil: Creates silky consistency and carries the Mediterranean flavors
• Paprika: Adds subtle smokiness and authentic Spanish character to the sauce
• Kosher salt: Enhances all flavors without overwhelming them
• For the salad
• Sour cream: Adds creaminess and tangy flavor to the dressing
• Mayonnaise: Provides richness and helps the dressing cling to the greens
• Lemon juice: Brightens everything with fresh acidity
• Parmesan: Adds savory depth to the simple salad dressing
• Gem lettuce: Offers crisp texture and slight sweetness compared to regular lettuce
• Arugula: Contributes peppery notes that complement the rich sandwich components
• Other bits
• Focaccia: The perfect bread choice with its olive oil infusion and chewy interior
• Butter: Creates an indulgent garlic spread that transforms when broiled
• Parsley: Adds fresh herbaceous notes to the garlic butter
• Garlic: Essential aromatic for the spread that caramelizes under the broiler
• Parmesan: Adds umami richness throughout multiple layers of the sandwich

Step-by-Step Instructions

Prepare the chicken cutlets:

Slice chicken breasts horizontally to create thin cutlets that cook quickly and evenly. Set up your breading station with separate plates for flour, whisked egg, and panko breadcrumbs. Dredge each cutlet first in flour, ensuring complete coverage while shaking off excess. Next, dip into the egg wash, allowing excess to drip off. Finally, press firmly into panko breadcrumbs, ensuring an even coating on all sides. Heat olive oil in a pan over medium heat until shimmering but not smoking. Cook cutlets for exactly 4 minutes per side until deeply golden and crisp, adjusting heat as needed to prevent burning.

Create the romesco sauce:

Add garlic cloves, roasted red peppers, sundried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt to your blender. Blend on high speed for 30 seconds, then scrape down sides with a spatula. Continue blending until completely smooth, adding additional olive oil tablespoon by tablespoon if the mixture appears too thick to blend properly. The finished texture should be spreadable but not runny. Taste and adjust seasonings if needed.

Rest the chicken:

Transfer the golden chicken cutlets to a paper towel-lined plate. This step is crucial as it allows excess oil to drain while the chicken remains crispy. Let rest for at least 3 minutes before assembling the sandwich to prevent sogginess.

Make the creamy salad:

In a medium bowl, whisk together sour cream, mayonnaise, fresh lemon juice, grated parmesan, and several grinds of black pepper until completely combined. Add the chopped gem lettuce and arugula directly to the dressing, gently tossing with tongs or your hands until every leaf is lightly coated. The dressed greens should look glossy but not soggy.

Prepare the garlic parmesan focaccia:

Preheat your broiler to high. In a small bowl, use a fork to thoroughly mix softened butter with minced garlic and chopped parsley until well combined. Slice focaccia loaves horizontally and spread the garlic butter mixture generously on all cut sides. Grate a thick layer of parmesan over the buttered surfaces. Place under the broiler about 6 inches from the heat source for approximately 2 minutes, watching carefully until the cheese is bubbling and edges begin to turn golden.

Assemble the sandwich:

Spread a generous layer of romesco sauce on both the top and bottom slices of the toasted focaccia. On the bottom slice, arrange the crispy chicken cutlets, slightly overlapping if necessary. Top with a generous portion of the dressed salad greens. Close the sandwich with the top slice of focaccia, pressing gently to compact ingredients without crushing them.

Wrap and serve:

Wrap each completed sandwich in parchment paper, which helps hold everything together and makes for easier eating. Serve immediately while the contrast between warm chicken and cool greens is optimal, or refrigerate wrapped sandwiches for up to 4 hours before serving.

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The romesco sauce is the true star of this sandwich. I discovered it years ago during a trip to Catalonia, Spain, and have been perfecting my version ever since. The unique combination of roasted peppers, almonds, and garlic creates something magical that elevates this from an ordinary chicken sandwich to something truly memorable.

Recipe Questions & Answers

→ Can I make this sandwich ahead of time?

Yes, you can prepare the components in advance. Wrap the assembled sandwich in parchment paper and refrigerate until ready to serve.

→ What sides pair well with this sandwich?

Try pairing it with a fresh green salad, crispy potato wedges, or a light vegetable soup for a complete meal.

→ Can I use a different bread instead of focaccia?

Absolutely! Ciabatta, baguette, or even sliced sourdough works well as alternatives to focaccia.

→ How can I make the sandwich spicier?

Add a pinch of chili flakes to the romesco sauce or include thinly sliced jalapeños for an extra spicy kick.

→ Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 400°F (200°C) for about 20 minutes, flipping halfway through until golden and cooked through.

→ What can I substitute for almonds in the romesco sauce?

You can use hazelnuts, walnuts, or sunflower seeds for a nutty flavor alternative.