There’s something magical about biting into a sandwich that has it all—crispy, tender chicken, creamy dressing, tangy sauce, and the perfect crunch from fresh greens. The Crunchy Chicken Romesco Sandwich is a creation that brings together all these elements in harmony, making every bite a treat for the senses.
This recipe is perfect for those moments when you want a little extra excitement on your plate, whether it’s a weekend lunch or a dish to impress your guests at a casual gathering. Imagine enjoying this sandwich on a sunlit picnic, with the golden, crispy chicken complementing the bold Mediterranean flavors of romesco sauce. Or maybe it’s a quiet evening at home, and you’re treating yourself to something truly special. Whatever the occasion, this sandwich fits right in.
The romesco sauce, a classic Spanish recipe with roots in Catalonia, takes this dish to the next level. With roasted red peppers, sun-dried tomatoes, and almonds blending together in a smooth, flavorful sauce, it’s the perfect balance of smoky, tangy, and savory. Add to that the zingy, creamy salad and buttery, toasted focaccia, and you have a meal that’s not just satisfying but unforgettable.
Let’s dive into the details and bring this culinary masterpiece to life.
Why You’ll Love This Recipe
- A Perfect Balance of Flavors: The boldness of romesco sauce, the crispiness of chicken, and the freshness of salad combine to create a delightful flavor explosion.
- Great for Any Occasion: Whether it’s a cozy family meal or a picnic with friends, this sandwich feels right at home.
- Easy to Customize: You can adjust ingredients to suit your taste, making it a versatile addition to your recipe collection.
- Simple, Step-by-Step Prep: Each component is straightforward, and the instructions make it easy for cooks of all levels to achieve perfection.
Ingredients You’ll Need
For the Crispy Chicken:
- 2 chicken breasts, sliced horizontally into 4 cutlets
- 50g all-purpose flour
- 1 egg, whisked
- 50g panko breadcrumbs
- 2 tablespoons olive oil
For the Romesco Sauce:
- 2 garlic cloves
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds (or substitute with your favorite nut)
- ½ tablespoon balsamic vinegar
- 4 tablespoons olive oil (add more for blending if needed)
- 1 teaspoon paprika
- 2 teaspoons kosher salt
For the Zingy Salad:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- Juice of ½ lemon
- 1 tablespoon grated parmesan
- Black pepper, to taste
- 5 gem lettuce leaves, finely chopped
- A handful of arugula
For the Garlic Parsley Butter:
- 4 tablespoons butter, softened
- 3 garlic cloves, minced
- 5g parsley, finely chopped
For Assembly:
- 2 focaccia loaves or sandwich-sized pieces
- Grated parmesan (for topping)
How to Make the Crunchy Chicken Romesco Sandwich
1. Prepare the Crispy Chicken
Slice each chicken breast horizontally to create thin cutlets. Pat them dry with paper towels to help the breading adhere. Set up a breading station with three shallow bowls—one for flour, one for the whisked egg, and one for the panko breadcrumbs.
Dredge each chicken cutlet in the flour, making sure to coat it evenly. Dip it in the egg, then press it into the panko breadcrumbs until fully coated. Heat olive oil in a large skillet over medium heat. Fry each cutlet for about 4 minutes on each side, or until golden brown and fully cooked. Place the fried chicken on a paper towel-lined plate to cool slightly.
2. Make the Romesco Sauce
Combine garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt in a blender. Blend until smooth, pausing to scrape down the sides if necessary. If the sauce is too thick, add a little more olive oil to achieve a creamy consistency. Set aside.
3. Toss the Zingy Salad
In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, grated parmesan, and a pinch of black pepper. Add the finely chopped lettuce and arugula, tossing until the greens are evenly coated with the dressing.
4. Prepare the Garlic Parsley Butter
In a small bowl, mix the softened butter with minced garlic and chopped parsley. Stir well until the mixture is uniform and fragrant.
5. Toast the Focaccia
Preheat your broiler or grill. Slice the focaccia loaves horizontally, spreading the garlic parsley butter generously on each half. Sprinkle grated parmesan over the buttered sides and place the bread under the broiler for a few minutes. Watch closely—it’s ready when the edges are golden and the cheese is bubbling.
6. Assemble the Sandwich
Spread a generous layer of romesco sauce on both halves of the toasted focaccia. On the bottom half, layer the crispy chicken cutlets. Top with the zingy salad, making sure to distribute it evenly. Gently press the top half of the focaccia onto the salad layer.
7. Serve and Enjoy
For easier handling, wrap the sandwich in parchment paper or cut it in half before serving. Pair with your favorite side dish, like crispy fries or a simple green salad, and enjoy the flavors of this indulgent treat.
Helpful Tips
- Time-Saving Tip: Prepare the romesco sauce in advance and store it in the fridge for up to a week. It’s not only great for this sandwich but also pairs wonderfully with roasted vegetables or pasta.
- Crunchier Chicken: For an extra crispy crust, double-dip the chicken—flour, egg, panko, back to the egg, and then panko again.
- Customizable Greens: Don’t have arugula or gem lettuce? Any crunchy greens like spinach or romaine work just as well.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 hearty sandwiches
- Category: Lunch, Dinner
- Method: Pan-Frying, Grilling
- Cuisine: Mediterranean-Inspired
- Diet: Chicken-based
Notes
- If you’re looking for a vegetarian version, swap out the chicken for breaded eggplant slices or tofu.
- The garlic parsley butter is versatile and can be used on bread, roasted vegetables, or even pasta.
Nutritional Information
(Per serving; based on standard ingredients):
- Calories: 640
- Protein: 34g
- Fat: 38g
- Carbohydrates: 45g
- Fiber: 4g
Storage Instructions
This sandwich is best enjoyed fresh, but you can store leftover components separately. Keep the romesco sauce in an airtight container in the fridge for up to 5 days. The fried chicken can be stored for 2-3 days and reheated in the oven for a crispy finish. Avoid assembling the sandwich ahead of time to prevent soggy bread.
Related Recipes
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Conclusion
The Crunchy Chicken Romesco Sandwich is more than just a meal; it’s an experience. With its vibrant flavors and textures, it’s sure to become a favorite in your kitchen. Whether you’re making it for yourself or sharing it with loved ones, this sandwich will have everyone coming back for seconds. Give it a try and savor every bite!
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The Ultimate Crunchy Chicken Romesco Sandwich: A Flavor-Packed Delight
Description
There’s something magical about biting into a sandwich that has it all—crispy, tender chicken, creamy dressing, tangy sauce, and the perfect crunch from fresh greens. The Crunchy Chicken Romesco Sandwich is a creation that brings together all these elements in harmony, making every bite a treat for the senses.
This recipe is perfect for those moments when you want a little extra excitement on your plate, whether it’s a weekend lunch or a dish to impress your guests at a casual gathering. Imagine enjoying this sandwich on a sunlit picnic, with the golden, crispy chicken complementing the bold Mediterranean flavors of romesco sauce. Or maybe it’s a quiet evening at home, and you’re treating yourself to something truly special. Whatever the occasion, this sandwich fits right in.
The romesco sauce, a classic Spanish recipe with roots in Catalonia, takes this dish to the next level. With roasted red peppers, sun-dried tomatoes, and almonds blending together in a smooth, flavorful sauce, it’s the perfect balance of smoky, tangy, and savory. Add to that the zingy, creamy salad and buttery, toasted focaccia, and you have a meal that’s not just satisfying but unforgettable.
Let’s dive into the details and bring this culinary masterpiece to life.
Ingredients
For the Crispy Chicken:
- 2 chicken breasts, sliced horizontally into 4 cutlets
- 50g all-purpose flour
- 1 egg, whisked
- 50g panko breadcrumbs
- 2 tablespoons olive oil
For the Romesco Sauce:
- 2 garlic cloves
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds (or substitute with your favorite nut)
- ½ tablespoon balsamic vinegar
- 4 tablespoons olive oil (add more for blending if needed)
- 1 teaspoon paprika
- 2 teaspoons kosher salt
For the Zingy Salad:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- Juice of ½ lemon
- 1 tablespoon grated parmesan
- Black pepper, to taste
- 5 gem lettuce leaves, finely chopped
- A handful of arugula
For the Garlic Parsley Butter:
- 4 tablespoons butter, softened
- 3 garlic cloves, minced
- 5g parsley, finely chopped
For Assembly:
- 2 focaccia loaves or sandwich-sized pieces
- Grated parmesan (for topping)
Instructions
1. Prepare the Crispy Chicken
Slice each chicken breast horizontally to create thin cutlets. Pat them dry with paper towels to help the breading adhere. Set up a breading station with three shallow bowls—one for flour, one for the whisked egg, and one for the panko breadcrumbs.
Dredge each chicken cutlet in the flour, making sure to coat it evenly. Dip it in the egg, then press it into the panko breadcrumbs until fully coated. Heat olive oil in a large skillet over medium heat. Fry each cutlet for about 4 minutes on each side, or until golden brown and fully cooked. Place the fried chicken on a paper towel-lined plate to cool slightly.
2. Make the Romesco Sauce
Combine garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt in a blender. Blend until smooth, pausing to scrape down the sides if necessary. If the sauce is too thick, add a little more olive oil to achieve a creamy consistency. Set aside.
3. Toss the Zingy Salad
In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, grated parmesan, and a pinch of black pepper. Add the finely chopped lettuce and arugula, tossing until the greens are evenly coated with the dressing.
4. Prepare the Garlic Parsley Butter
In a small bowl, mix the softened butter with minced garlic and chopped parsley. Stir well until the mixture is uniform and fragrant.
5. Toast the Focaccia
Preheat your broiler or grill. Slice the focaccia loaves horizontally, spreading the garlic parsley butter generously on each half. Sprinkle grated parmesan over the buttered sides and place the bread under the broiler for a few minutes. Watch closely—it’s ready when the edges are golden and the cheese is bubbling.
6. Assemble the Sandwich
Spread a generous layer of romesco sauce on both halves of the toasted focaccia. On the bottom half, layer the crispy chicken cutlets. Top with the zingy salad, making sure to distribute it evenly. Gently press the top half of the focaccia onto the salad layer.
7. Serve and Enjoy
For easier handling, wrap the sandwich in parchment paper or cut it in half before serving. Pair with your favorite side dish, like crispy fries or a simple green salad, and enjoy the flavors of this indulgent treat.
Notes
- If you’re looking for a vegetarian version, swap out the chicken for breaded eggplant slices or tofu.
- The garlic parsley butter is versatile and can be used on bread, roasted vegetables, or even pasta.
