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.
Ingredients
Scale
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!)
Instructions
- 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.
- 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.
- 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.
- Prepare the Salad Dressing: In a bowl, whisk together the sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper until well combined.
- 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.
- Prepare the Focaccia Bread: In a small bowl, mix the room temperature butter with the minced garlic and chopped parsley until well blended.
- 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.
- 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.
- 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.
- 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
