Crunchy Chicken Romesco Sandwich

Stacked crunchy chicken romesco focaccia sandwich.

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Crunchy Chicken Romesco Sandwich

This is my Crunchy Chicken Romesco Sandwich and it's the best summer focaccia sandwich I've ever made.

Prep Time20

Cook Time10

Total Time30

Course: Snack

Cuisine: American, Italian

Servings: people

Calories: 1216kcal

Author: Emily Roz

Ingredients

For the chicken

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

For the romesco sauce

2 garlic cloves
2 jarred roasted red bell peppers
4 sun-dried tomatoes
2 tablespoon almonds
½ tablespoon balsamic vinegar
4 tablespoon olive oil you might need more if it's not blending easily
1 tsp paprika
2 tsp kosher (flaky) salt

For the salad

2 tablespoon sour cream
1 tablespoon mayonnaise
½ juice lemon
1 tablespoon grated parmesan
black pepper
5 gem lettuce leaves finely chopped
Handful of arugula/rocket

Other bits

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

Instructions

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the sandwich for 4 people.

Nutrition