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–+ servings

Crunchy Chicken Romesco Sandwich

Enjoy this Crunchy Chicken Romesco Sandwich, the best summer focaccia sandwich you'll ever make.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine American, Italian
Servings 2 sandwiches
Calories 1216 kcal

Equipment

  • pan
  • blender
  • grill
  • Mixing bowl

Ingredients
  

For the chicken

  • 2 pieces chicken breasts sliced horizontally into 4 cutlets
  • 50 g flour
  • 50 g panko breadcrumbs
  • 1 piece egg whisked
  • 2 tablespoon olive oil

For the romesco sauce

  • 2 cloves garlic
  • 2 pieces jarred roasted red bell peppers
  • 4 pieces sun-dried tomatoes
  • 2 tablespoon almonds
  • 0.5 tablespoon balsamic vinegar
  • 4 tablespoon olive oil you might need more if it's not blending easily
  • 1 teaspoon paprika
  • 2 teaspoon kosher salt flaky

For the salad

  • 2 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 0.5 piece lemon juice
  • 1 tablespoon grated parmesan
  • black pepper
  • 5 leaves gem lettuce finely chopped
  • 1 handful arugula

Other bits

  • 2 pieces focaccia loaves or sandwich sized pieces
  • 4 tablespoon butter room temperature
  • 5 g parsley finely chopped
  • 3 cloves garlic minced
  • Parmesan lots of it for multiple grating sessions!!

Instructions
 

Preparation

  • Slice your chicken breasts in half horizontally to make 4 thin chicken cutlets. Coat in flour, followed by egg wash, followed by panko breadcrumbs. Repeat for all 4 cutlets. Place a pan on medium heat with a drizzle of olive oil and fry the cutlets for 4 minutes on each side until golden.
  • Meanwhile, make your romesco sauce by combining all your romesco ingredients into a blender. Blend until smooth (add more olive oil if it's not blending smoothly) and then set aside.
  • Remove your fried panko chicken from the pan once golden and crispy. Set aside on a plate with a sheet of kitchen towel underneath to absorb any excess oil.
  • In a bowl, combine the sour cream, mayonnaise, lemon juice, grated parmesan, and black pepper. Drop in your lettuce and rocket and combine.
  • Turn on the grill. In a small bowl, combine the butter, garlic, and parsley for your butter mixture. Slice your focaccia breads in half and divide the butter mixture evenly between the halves, spreading the butter on each side of the focaccia slice (top and bottom). Grate parmesan onto the buttered focaccia until covered. Place the focaccia on trays and place under the grill for a few minutes until bubbling and slightly golden. Remove from the grill.
  • Time to layer up your sandwich!! So place down a dollop of the romesco sauce on each side of the focaccia. Then on the bottom slice of the focaccia, add on your chicken cutlets, salad, and then the top slice of focaccia. Repeat for the other sandwich.
  • Wrap your focaccia sandwiches in baking parchment and then either eat straight away or store in the fridge until you're ready to go!

Notes

My blog post includes helpful step-by-step photos to help guide you through making this recipe. This recipe can be doubled to make the sandwich for 4 people.

Nutrition

Serving: 2sandwichesCalories: 1216kcalCarbohydrates: 88gProtein: 74gFat: 67gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 39gTrans Fat: 0.1gCholesterol: 239mgSodium: 3545mgPotassium: 3208mgFiber: 21gSugar: 32gVitamin A: 7984IUVitamin C: 68mgCalcium: 420mgIron: 11mg
Keyword chicken sandwich, Crunchy Chicken Romesco Sandwich, focaccia sandwich, romesco, summer sandwich
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