Crunchy Chicken Romesco Sandwich (Printable Version)
Crispy chicken, bold romesco, herby focaccia – your new favorite summer sandwich.
# What You'll Need:
→ 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
→ Romesco Sauce
06 -
2 garlic cloves
07 -
2 jarred roasted red bell peppers
08 -
4 sun-dried tomatoes
09 -
2 tablespoons almonds
10 -
1/2 tablespoon balsamic vinegar
11 -
4 tablespoons olive oil (adjust if needed)
12 -
1 teaspoon paprika
13 -
2 teaspoons kosher (flaky) salt
→ Salad
14 -
2 tablespoons sour cream
15 -
1 tablespoon mayonnaise
16 -
1/2 lemon, juiced
17 -
1 tablespoon grated parmesan
18 -
Black pepper, to taste
19 -
5 gem lettuce leaves, finely chopped
20 -
Handful of arugula/rocket
→ Bread and Butter Mixture
21 -
2 focaccia loaves or sandwich-sized pieces
22 -
4 tablespoons butter, room temperature
23 -
5g parsley, finely chopped
24 -
3 garlic cloves, minced
25 -
Parmesan, for grating
# Steps to Follow:
01 -
Slice chicken breasts in half horizontally to make 4 thin cutlets. Coat each cutlet in flour, followed by egg wash, and panko breadcrumbs. Heat a pan on medium with olive oil and fry the cutlets for 4 minutes on each side until golden.
02 -
Combine garlic, roasted red peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt in a blender. Blend until smooth, adding more olive oil if necessary. Set aside.
03 -
Remove the golden and crispy chicken cutlets from the pan. Place on a plate lined with a kitchen towel to absorb excess oil.
04 -
Mix sour cream, mayonnaise, lemon juice, parmesan, and black pepper in a bowl. Add chopped lettuce and arugula, and combine.
05 -
Preheat the grill. Mix butter, minced garlic, and parsley in a small bowl. Slice focaccia in half and spread the butter mixture evenly on each side. Grate parmesan onto the buttered sides until fully coated. Place on trays and grill for a few minutes until bubbling and slightly golden. Remove.
06 -
Spread romesco sauce on both sides of each focaccia. On the bottom halves, layer chicken cutlets, salad, and the top halves of focaccia. Repeat for the second sandwich.
07 -
Wrap sandwiches in baking parchment and serve immediately or refrigerate until ready to eat.
# Additional Notes:
01 -
This recipe can be doubled to serve four people. Adjust ingredients proportionally.