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
Scale
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.
