If you’re ready to experience an explosion of textures and flavors in every bite, this Crunchy Chicken Romesco Sandwich Recipe is your new best friend in the kitchen. Imagine perfectly crispy, golden panko-coated chicken nestled between fluffy, buttery focaccia slices, layered with a velvety, smoky Romesco sauce that brings a vibrant nod to the Mediterranean. This sandwich is brightened with fresh greens dressed in a tangy parmesan and lemon cream, making every mouthful a satisfying tango of crunch, creaminess, and zest. It’s simple enough for a quick weekday meal but special enough to impress anyone lucky enough to share it with you.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a joyful dive into balance—each one plays a critical role in building the sandwich’s incredible flavor and texture profile. From the crunchy panko and juicy chicken cutlets to the rich Romesco’s smoky almonds and roasted peppers, every element adds its own magic.
- Chicken breasts (2, sliced horizontally into 4 cutlets): Thin cutlets ensure fast, even cooking and maximum crispiness on the outside.
- Flour (50g): Creates the essential base layer for breading the chicken, helping the egg and panko stick perfectly.
- Panko breadcrumbs (50g): The star of crunchiness, these light breadcrumbs deliver that irresistible crispy coating.
- Egg (1, whisked): Acts as the glue between flour and panko, binding the coating to the chicken beautifully.
- Olive oil (2 tbsp + 4 tbsp): Used for frying and for a smooth Romesco sauce, its fruity notes lift the whole sandwich.
- Garlic cloves (5 total, 2 for sauce, 3 minced for butter): Infuses bold flavor into both the sauce and the garlic butter for toasting the focaccia.
- Jarred roasted red bell peppers (2): Provide the smoky sweetness central to the Romesco sauce.
- Sun-dried tomatoes (4): Add depth and a sweet-tart punch to the sauce’s character.
- Almonds (2 tbsp): Bring a subtle nutty crunch and richness to the Romesco sauce.
- Balsamic vinegar (1/2 tbsp): Offers a touch of acidity, balancing the sauce’s sweetness.
- Paprika (1 tsp): Lends a smoky warmth that enhances the sauce’s flavors.
- Kosher flaky salt (2 tsp): Essential for seasoning throughout, sharpening every taste.
- Sour cream (2 tbsp) and mayonnaise (1 tbsp): Combine to create a creamy, tangy dressing for the greens that refresh the palate.
- Lemon juice (1/2 juice): Brightens the sandwich with a delicate citrus punch.
- Grated parmesan (1 tbsp plus extra for toasting): Adds a savory umami boost both inside and on top of the bread.
- Black pepper: Adds a gentle heat and complexity to the cream dressing.
- Gem lettuce leaves (5, finely chopped) and arugula (handful): Deliver crisp, fresh green notes and peppery bite.
- Focaccia (2 loaves or sandwich-sized pieces): Buttery, airy bread that embraces all fillings in a cozy, chewy hug.
- Butter (4 tbsp, room temperature): Mixed with garlic and parsley to create a flavorful spread for toasting.
- Parsley (5g, finely chopped): Offers a fresh herbaceous note to the butter.
How to Make Crunchy Chicken Romesco Sandwich Recipe
Step 1: Prepare and Fry the Chicken Cutlets
Begin by slicing your chicken breasts horizontally, giving you four delightfully thin cutlets that cook evenly. Dredge each warmly in flour, dip into that fluffy whisked egg, and coat generously with panko breadcrumbs. This triple-layer approach is what creates the irresistible crunch you’ll adore. Heat a drizzle of olive oil in a pan over medium heat and fry your cutlets for about 4 minutes on each side until golden and perfectly crispy, filling your kitchen with mouthwatering aromas.
Step 2: Blend the Romesco Sauce
While your chicken crisps up, it’s the perfect time to bring the star sauce to life. Toss your roasted red peppers, sun-dried tomatoes, almonds, balsamic vinegar, paprika, garlic, olive oil, salt, and pepper into a blender. Pulse it all together until you achieve a smooth, rich consistency. If the blend feels a little thick, don’t hesitate to add a splash more olive oil—the sauce should be luscious and spreadable, ready to drizzle liberally on your sandwich.
Step 3: Drain the Chicken
Once your cutlets are gorgeously golden, transfer them to a plate lined with kitchen towel. This simple step is key to draining off any excess oil, keeping your sandwich light and ensuring the crispy coating remains, well, incredibly crunchy.
Step 4: Prepare the Creamy Green Dressing
In a bowl, mix together the sour cream, mayonnaise, lemon juice, grated parmesan, and black pepper to create a tangy, cheesy dressing. Toss your finely chopped gem lettuce and peppery arugula in this creamy mix, coating every leaf with flavor and freshness that cuts through the crunchy chicken and rich Romesco.
Step 5: Toast and Butter the Focaccia
Fire up your grill and prepare the garlic butter by combining room temperature butter, minced garlic, and fresh parsley. Slice your focaccia, then generously slather all halves with the fragrant butter mixture. Sprinkle a generous amount of grated parmesan on top until the bread is well-coated. Pop these under the grill for a few minutes until the cheese melts and the focaccia edges turn golden and bubbling—this toasty base will elevate your sandwich to a new level of indulgence.
Step 6: Assemble Your Sandwich
Now comes the fun part! Spread a dollop of that irresistible Romesco sauce on both halves of the toasted focaccia. Layer the crispy chicken cutlets on the bottom slice, then heap on your dressed greens, and seal the deal with the top bread half. Repeat for the second sandwich and prepare for a satisfying crunch and vibrant flavor in every bite.
Step 7: Wrap and Enjoy
Wrap your sandwiches tightly in baking parchment. They’re wonderful enjoyed immediately so you can revel in the contrast of crispy, creamy, fresh, and smoky. If you’re saving them, pop them in the fridge to enjoy later—their flavors only deepen and develop over time.
How to Serve Crunchy Chicken Romesco Sandwich Recipe
Garnishes
To truly make this sandwich your own, consider garnishing with a sprinkle of extra freshly grated parmesan or a few extra arugula leaves for a fresh burst of peppery crunch. A drizzle of olive oil or a squeeze of fresh lemon juice on top can brighten the entire sandwich just before serving, adding a lively finish.
Side Dishes
Pair these sandwiches with crisp, light sides like a simple green salad dressed in lemon and olive oil or roasted new potatoes seasoned with rosemary. For something warm and cozy, a bowl of tomato soup complements the Romesco sauce’s smoky richness perfectly, making the meal feel like a warm hug.
Creative Ways to Present
Create a colorful picnic spread by slicing your sandwiches into halves or thirds, making them easy to share and eat on the go. Serve alongside small bowls of extra Romesco sauce for dipping, and perhaps place the sandwiches on rustic wooden boards with fresh herbs scattered around for an inviting, casual yet elegant presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and why not!), wrap your sandwiches tightly in parchment and store them in the fridge. They’ll keep well for up to 2 days without losing much of their charm. Just remember the bread’s texture might soften slightly as the moisture settles.
Freezing
This sandwich is best enjoyed fresh or refrigerated, as freezing the focaccia and crispy chicken together can compromise the texture. However, you can freeze the Romesco sauce separately in an airtight container for up to 1 month and thaw it gently when ready to use.
Reheating
To revive leftover sandwiches, unwrap and pop them under a grill for a few minutes to bring back that golden crust on the focaccia and warm the chicken through. Avoid microwaving if possible, as it tends to make the bread soggy and the chicken less crunchy.
FAQs
Can I use chicken thighs instead of breasts for this Crunchy Chicken Romesco Sandwich Recipe?
Absolutely! Chicken thighs are juicier and more forgiving if you prefer a slightly richer taste. Just slice them thinly for even cooking and follow the same breading and frying steps for a delicious variation.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, but they won’t provide quite the same airy crunch. For an extra crispy twist, crush some cornflakes or use crushed crackers instead.
Is the Romesco sauce spicy?
This Romesco sauce leans more towards smoky and tangy rather than spicy. However, if you like heat, you can easily add a pinch of chili flakes or a small fresh chili to the blender for a spicy kick.
Can I make this sandwich vegetarian?
While chicken is the star here, you can absolutely swap the cutlets for crispy fried halloumi or grilled vegetables like eggplant and zucchini paired with the Romesco sauce for a delicious vegetarian-friendly version.
What type of bread works best if I can’t find focaccia?
Focaccia is wonderful for its texture and flavor, but if unavailable, a sturdy ciabatta or artisan sandwich roll will work nicely, as long as it’s slightly chewy and can hold up to the fillings without getting soggy.
Final Thoughts
The Crunchy Chicken Romesco Sandwich Recipe is a heartfelt classic that brings together crunchy, creamy, tangy, and smoky elements in the most delightful way. Whether you’re cooking for yourself, a friend, or a crowd, this sandwich is sure to impress and satisfy every craving. So grab your ingredients, gather your loved ones, and dive into this wonderful sandwich experience – your taste buds will thank you!
Print
Crunchy Chicken Romesco Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: Spanish-inspired
Description
A delightful Crunchy Chicken Romesco Sandwich featuring crispy panko-coated chicken cutlets paired with a rich, smooth romesco sauce, fresh greens tossed in a tangy creamy dressing, all layered on warm, garlicky parmesan focaccia bread. This sandwich combines textures and flavors for a satisfying gourmet meal ready in just 30 minutes.
Ingredients
Chicken and Coating
- 2 chicken breasts (sliced horizontally into 4 cutlets)
- 50g flour
- 50g panko breadcrumbs
- 1 egg (whisked)
- 2 tbsp olive oil (for frying)
Romesco Sauce
- 2 garlic cloves
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tbsp almonds
- 1/2 tbsp balsamic vinegar
- 4 tbsp olive oil (plus more if needed for blending)
- 1 tsp paprika
- 2 tsp kosher (flaky) salt
Salad Mix
- 2 tbsp sour cream
- 1 tbsp mayonnaise
- 1/2 juice lemon
- 1 tbsp grated parmesan
- black pepper (to taste)
- 5 gem lettuce leaves (finely chopped)
- Handful of arugula/rocket
Focaccia and Butter Mixture
- 2 focaccia (loaves or sandwich sized pieces)
- 4 tbsp butter (room temperature)
- 5g parsley (finely chopped)
- 3 garlic cloves (minced)
- Parmesan (lots for multiple grating sessions)
Instructions
- Prepare and coat the chicken cutlets: Slice your chicken breasts in half horizontally to create 4 thin cutlets. Dredge each cutlet in flour, then dip into the whisked egg, and finally coat thoroughly with panko breadcrumbs. Repeat for all cutlets to ensure an even, crispy coating.
- Fry the chicken: Heat a pan over medium heat with a drizzle of olive oil. Fry the panko-coated chicken cutlets for approximately 4 minutes on each side, or until they are golden brown and crispy. Remove and place them on a plate lined with kitchen paper to absorb any excess oil.
- Make the romesco sauce: While the chicken fries, combine the garlic cloves, jarred roasted red peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt in a blender. Blend until smooth, adding more olive oil if needed to achieve a creamy texture. Set aside.
- Prepare the salad dressing and mix greens: In a bowl, mix sour cream, mayonnaise, lemon juice, grated parmesan, and a pinch of black pepper. Add the finely chopped gem lettuce leaves and arugula, gently tossing to coat all leaves with the dressing evenly.
- Prepare the focaccia bread: Preheat your grill. In a small bowl, combine softened butter, minced garlic, and chopped parsley to make a flavorful butter mixture. Slice the focaccia loaves in half horizontally. Spread the garlic-parsley butter generously on both top and bottom halves of each focaccia slice. Grate parmesan over the buttered surfaces until well covered.
- Grill the focaccia: Place the buttered and parmesan topped focaccia slices on trays and grill for a few minutes, just until the cheese bubbles and the bread is slightly golden and warm. Remove from the grill once ready.
- Assemble the sandwiches: Spread a dollop of the romesco sauce on both sides of each grilled focaccia slice. On the bottom half, layer the crispy chicken cutlets followed by the dressed salad greens. Top with the other focaccia slice to complete the sandwich. Repeat for the second sandwich.
- Serve or store: Wrap each sandwich tightly in baking parchment. Enjoy immediately while warm or refrigerate until ready to eat for a convenient, delicious meal on the go.
Notes
- Ensure the chicken cutlets are thin for quicker frying and better texture.
- Add olive oil slowly when blending romesco sauce for optimal smoothness.
- Using fresh garlic and parsley in the butter adds vibrant flavor to the focaccia.
- Leftover romesco sauce can be refrigerated and used as a dip or spread.
- You can substitute panko breadcrumbs with regular breadcrumbs, but panko gives a better crunch.
