Description

This Crunchy Chicken Romesco Sandwich combines crispy fried chicken cutlets with a vibrant and smoky romesco sauce, fresh gem lettuce and arugula salad, and grilled garlic-parsley focaccia for the ultimate summer flavor. Perfectly balanced between crunchy, creamy, and tangy, it’s a delicious and satisfying sandwich ideal for warm-weather lunches or casual dinners.

Ingredients

Scale

Chicken and Breading

4 pieces chicken breasts (sliced horizontally to create thin cutlets)
1 cup all-purpose flour
1 cup panko breadcrumbs (substitute with gluten-free breadcrumbs if needed)
1 large egg (or replace with olive oil for vegan option)
1/2 cup olive oil (for frying)

Romesco Sauce

4 cloves garlic
1 jar roasted red bell peppers (jarred)
1/2 cup sun-dried tomatoes
1/4 cup almonds (can substitute walnuts or any nut)
2 tbsp balsamic vinegar
1/2 cup olive oil
1 tsp paprika (use smoked paprika for extra flavor)
1/2 tsp kosher salt

Salad Mix

1/2 cup sour cream
1/4 cup mayonnaise (use vegan mayonnaise for plant-based option)
2 tbsp lemon juice
1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
1 cup gem lettuce leaves and arugula (finely chopped)
Black pepper (to taste)

Focaccia Bread

4 slices focaccia bread
1/4 cup softened butter (plant-based butter for vegan)
2 tbsp parsley (chopped)
1 clove garlic (minced, for focaccia butter mix)

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Instructions

Preparation: Begin by gathering all ingredients and readying your workspace for efficient cooking.
Prepare the Chicken: Slice each chicken breast horizontally to make thin cutlets. Dredge each cutlet first in all-purpose flour, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs to ensure a crispy exterior.
Fry the Chicken: Heat olive oil in a skillet over medium heat. Carefully fry each breaded chicken cutlet for about 4 minutes per side, or until they develop a golden brown and crispy crust. Be mindful not to overcrowd the pan.
Make Romesco Sauce: Combine garlic, jarred roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and kosher salt in a blender. Blend until the mixture is smooth and well emulsified, creating a rich and flavorful sauce.
Drain the Chicken: After frying, transfer the cutlets to a kitchen towel-lined plate to absorb any excess oil, keeping the crispiness intact.
Make Salad: In a mixing bowl, whisk together sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper. Gently fold in the finely chopped gem lettuce and arugula, ensuring the salad remains crisp and fresh.
Prepare Focaccia: Mix softened butter with minced garlic and chopped parsley in a small bowl. Spread this flavorful butter evenly over the focaccia slices. Grill or toast the bread until golden and fragrant.
Assemble the Sandwich: Spread a generous layer of romesco sauce on one half of each focaccia slice. Layer on the crispy chicken cutlets, then top with the creamy salad mix. Close the sandwich with the other half of focaccia.
Wrap & Store: If not serving immediately, wrap the sandwiches tightly in parchment paper to preserve freshness and prevent sogginess until ready to enjoy.

Notes

For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.
To make the sandwich vegan, replace the egg with olive oil for breading, swap sour cream and mayonnaise with vegan alternatives, use plant-based butter, and replace Parmesan with nutritional yeast.
The romesco sauce can be made ahead and refrigerated for up to 3 days, enhancing flavors.
Ensure the chicken cutlets are thin for quick and even cooking, maintaining juiciness inside.
Grilling the focaccia adds a delightful texture contrast, but toasting is an acceptable alternative if a grill is unavailable.