Crunchy Chicken Romesco Sandwich Recipe

If you are craving a sandwich that delivers both bold, vibrant flavors and an irresistible crunch, the Crunchy Chicken Romesco Sandwich Recipe is here to steal the spotlight. This is no ordinary sandwich; it’s a wonderful harmony of crispy, golden chicken cutlets, a luscious and smoky romesco sauce bursting with roasted red peppers and almonds, and a fresh, tangy salad all nestled between perfectly toasted focaccia bread. Each bite is a celebration of texture and taste, guaranteed to make your lunch or dinner feel like a special occasion from the comfort of your kitchen.

Ingredients You’ll Need

These ingredients are simple yet carefully chosen to create a satisfying balance of flavor, texture, and color. From tender chicken to crunchy breadcrumbs and the rich, nutty romesco sauce, every component plays a vital role in making this sandwich unforgettable.

• Chicken breasts (2, sliced into 4 cutlets): The star protein, sliced thin for quick cooking and perfect crispiness.
• Flour (50g): Helps the egg wash stick for a sturdy coating on the chicken.
• Panko breadcrumbs (50g): For that signature crunch everyone loves.
• Egg (1, whisked): Binds the coating to the chicken cutlets.
• Olive oil (2 tablespoons for frying, plus 4 tablespoons for sauce): Adds richness and helps bring out deep flavors.
• Garlic cloves (2 for sauce, 3 minced for garlic butter): Aromatic powerhouses that elevate every layer.
• Jarred roasted red bell peppers (2): Give the romesco its smoky sweetness.
• Sun-dried tomatoes (4): Intensify the sauce with tangy depth.
• Almonds (2 tablespoons): Provide a nutty crunch in the romesco sauce.
• Balsamic vinegar (½ tablespoon): Adds a touch of acidity to balance richness.
• Paprika (1 teaspoon): Brings warmth and mild smokiness to the sauce.
• Kosher salt (2 teaspoons): Essential for seasoning and enhancing all flavors.
• Sour cream (2 tablespoons): Creates a creamy, tangy dressing for the salad.
• Mayonnaise (1 tablespoon): Adds smoothness and richness to the salad dressing.
• Lemon juice (juice of ½ lemon): Brightens the salad with fresh acidity.
• Grated Parmesan (1 tablespoon plus extra for bread and garnish): Infuses the salad and focaccia topping with umami goodness.
• Black pepper (to taste): Adds subtle heat and complexity.
• Gem lettuce leaves (5, finely chopped): Provides crisp, refreshing texture in the salad.
• Arugula/Rocket (handful): Offers peppery notes for contrast.
• Focaccia bread (2 sandwich-sized pieces): The perfect base that crisps up beautifully under broiling.
• Butter (4 tablespoons, room temperature): Blended with garlic and parsley for a fragrant spread on the bread.
• Parsley (5g, finely chopped): Fresh herbaceous flavor in the garlic butter.

How to Make Crunchy Chicken Romesco Sandwich Recipe

Step 1: Prepare the Chicken

First things first, slice each chicken breast horizontally to create four thin cutlets. This step ensures they cook rapidly and evenly. Set up a classic breading station with three shallow dishes offering flour, whisked egg, and panko breadcrumbs. Coat each cutlet in flour to begin, then dip into the egg wash, and finally press into the panko. This triple-layer coating is your ticket to that irresistible golden crunch everyone will adore.

Step 2: Fry the Chicken Cutlets

Heat two tablespoons of olive oil in a skillet over medium heat until shimmering. Carefully lay the breaded chicken cutlets in the pan and fry for about four minutes per side. Look for a gorgeous golden-brown crust that’s crispy to the bite but still tender inside. Once cooked, transfer them to a paper towel-lined plate to soak up any excess oil—this keeps your sandwich delightfully non-greasy.

Step 3: Make the Romesco Sauce

Time to bring the sauce alive. In your blender or food processor, toss in garlic cloves, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend everything until it’s lusciously smooth, adding a bit more olive oil if the mixture feels too thick. The resulting romesco sauce is rich, smoky, and nutty, packing a flavorful punch to complement the crunchy chicken beautifully.

Step 4: Prepare the Salad

Next, whisk together sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper in a bowl to make a creamy, zesty dressing. Stir in the finely chopped gem lettuce leaves and handful of arugula so they’re evenly coated. This fresh and tangy salad adds a lively, crisp balance that refreshes every bite of the sandwich.

Step 5: Prepare the Focaccia Bread

To make the focaccia shine, mix softened butter, minced garlic, and chopped parsley in a small bowl. Slice the focaccia bread horizontally and spread this fragrant garlic butter generously on both halves. Then, grate a generous amount of Parmesan cheese over the buttered sides. Pop the bread under a broiler or into a grill pan until the cheese melts and bubbles and the focaccia turns golden and slightly crisp at the edges. This step transforms the bread into an aromatic, crunchy cradle for all the delicious fillings.

Step 6: Assemble the Sandwich

Spread a generous dollop of the romesco sauce on each side of the toasted focaccia. Lay the crispy fried chicken cutlets on the bottom half, then pile on the dressed salad. Finish by topping with the other slice of focaccia. Wrap it in baking parchment to hold all those flavors together if you’re saving it for later, or simply dig in right away. Trust me, this sandwich will disappear fast!

How to Serve Crunchy Chicken Romesco Sandwich Recipe

Garnishes

For a touch of freshness and color, sprinkle some extra chopped parsley or a few arugula leaves on top of the sandwich when serving. Grating a bit more Parmesan over the assembled sandwich adds a lovely, savory finish that invites you to take that next bite with pure anticipation.

Side Dishes

This sandwich pairs beautifully with a crisp green salad or some crunchy vegetable chips to stay light and fresh. Roasted sweet potato fries or a bowl of tangy coleslaw would also complement the smoky, nutty flavors perfectly, balancing the crunch and richness of the sandwich for a welcoming meal.

Creative Ways to Present

Try cutting the sandwich diagonally to show off the beautiful stacked layers of chicken, salad, and sauce. Serve it on a wooden board with a small ramekin of extra romesco sauce on the side for dipping. For an unexpected twist, swap focaccia for a crusty ciabatta or baguette to explore different bread textures while keeping the star ingredients the same.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Crunchy Chicken Romesco Sandwich Recipe, wrap them tightly in parchment or plastic wrap and store in the refrigerator. The sandwich is best enjoyed within 1-2 days when the chicken still holds its crunch and the bread hasn’t fully softened.

Freezing

While freezing is possible, it may affect the texture of the crunchy chicken and focaccia slightly. If freezing is necessary, wrap the sandwich tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating gently to preserve as much crispness as possible.

Reheating

To reheat, unwrap the sandwich and place it on a baking sheet. Warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps to rejuvenate the crispy crust and warms the chicken without making the bread soggy as a microwave might.

FAQs

Can I make the romesco sauce ahead of time?

Absolutely! The romesco sauce actually tastes even better if made a day ahead, allowing the flavors to meld beautifully. Store it in an airtight container in the fridge, then give it a quick stir before assembling your sandwich.

What if I don’t have panko breadcrumbs?

If panko isn’t available, you can use regular breadcrumbs, crushed cornflakes, or even crushed pretzels for a crunchy coating. Each will lend a slightly different texture, but all will still deliver that satisfying crunch.

Is there a vegetarian alternative for this sandwich?

Definitely! Replace the crispy chicken with grilled or fried halloumi or thick slices of roasted eggplant for a hearty vegetarian version. The romesco sauce and salad remain delicious complements to those substitutes.

Can I use fresh roasted peppers instead of jarred?

Yes, though jarred roasted red bell peppers are convenient and full of flavor, freshly roasted red peppers will work wonderfully. Just be sure to peel and deseed them first to achieve a smooth sauce texture.

How spicy is the Crunchy Chicken Romesco Sandwich Recipe?

This sandwich is mildly spiced thanks to the paprika and black pepper, but it’s not hot or overwhelming. You can easily adjust the heat by adding a pinch of cayenne or chili flakes to the sauce if you prefer some extra kick.

Final Thoughts

The Crunchy Chicken Romesco Sandwich Recipe is such a joyous combination of textures and flavors, it never fails to impress whether you’re feeding yourself or guests. Its crunchy chicken cutlets, smoky nutty romesco sauce, and fresh vibrant salad nestled inside cheesy, buttery focaccia make every bite a delight. I highly recommend giving this recipe a try soon—it’s the kind of sandwich that turns any ordinary meal into a little celebration!

Crunchy Chicken Romesco Sandwich Recipe

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3.8 from 25 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 2 servings 1x

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Description

A crunchy and flavorful Chicken Romesco Sandwich featuring crispy fried chicken cutlets, a rich romesco sauce made from roasted red peppers and almonds, fresh garlicky salad, and buttery focaccia bread topped with grated Parmesan. Perfect for a satisfying lunch or casual dinner.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 chicken breasts, sliced horizontally into 4 cutlets
• 50g flour
• 50g panko breadcrumbs
• 1 egg, whisked
• 2 tablespoons olive oil

For the Romesco Sauce:

• 2 garlic cloves
• 2 jarred roasted red bell peppers
• 4 sun-dried tomatoes
• 2 tablespoons almonds
• 1/2 tablespoon balsamic vinegar
• 4 tablespoons olive oil (add more if needed for blending)
• 1 tsp paprika
• 2 tsp kosher salt

For the Salad Dressing:

• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• Juice of 1/2 lemon
• 1 tablespoon grated Parmesan
• Black pepper, to taste
• 5 gem lettuce leaves, finely chopped
• Handful of arugula/rocket

For the Focaccia and Assembly:

• 2 sandwich-sized pieces of focaccia bread
• 4 tablespoons butter, room temperature
• 5g parsley, finely chopped
• 3 garlic cloves, minced
• Parmesan cheese, for grating (lots of it!)

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Instructions

1. Prepare the Chicken: Slice the chicken breasts in half horizontally to create 4 thin cutlets. Dredge each cutlet first in flour, then dip into the whisked egg, and finally coat evenly with panko breadcrumbs.
2. Fry the Chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the breaded chicken cutlets for approximately 4 minutes on each side until they are golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
3. Make the Romesco Sauce: In a blender or food processor, combine the garlic cloves, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt. Blend until smooth, adding more olive oil as needed to achieve a silky consistency. Set aside.
4. Prepare the Salad Dressing: In a bowl, whisk together the sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper until well combined.
5. Make the Salad: Add the finely chopped gem lettuce and arugula to the dressing and toss gently to coat all the leaves evenly. Set aside.
6. Prepare the Focaccia Bread: In a small bowl, mix the room temperature butter with the minced garlic and chopped parsley until well blended.
7. Butter the Bread: Slice the focaccia bread pieces horizontally. Spread the garlic-parsley butter generously on both cut sides of each piece. Grate a generous amount of Parmesan cheese over the buttered surfaces.
8. Toast the Bread: Place the buttered focaccia under a broiler or in a grill pan for a few minutes until the butter melts, the Parmesan cheese bubbles and melts, and the bread edges turn golden brown.
9. Assemble the Sandwich: Spread a generous dollop of romesco sauce on both halves of the toasted focaccia. Layer the fried chicken cutlets evenly on the bottom half, then pile on the dressed salad mixture.
10. Finish and Serve: Place the top half of the focaccia on the sandwich to close it. Serve immediately or wrap tightly in baking parchment to store for later consumption.

Notes

• For extra crunch, use fresh panko breadcrumbs and ensure the chicken cutlets are evenly coated.
• If preferred, the romesco sauce can be made ahead and stored in the refrigerator for up to 2 days.
• Adjust seasoning in the romesco sauce and salad dressing according to your taste.
• Broiler times may vary—keep a close eye to avoid burning the focaccia.
• This sandwich is best eaten fresh but can be wrapped and refrigerated for up to one day.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sandwich
• Method: Frying
• Cuisine: Mediterranean