Q1: Can I make the crunchy chicken romesco sandwich ahead of time?

Yes, you can prep the components—chicken, sauce, and salad—in advance and assemble the sandwich just before serving. Store each part separately for best texture.

Q2: What is romesco sauce, and can I substitute it?

Romesco is a Spanish-style sauce made from roasted red peppers, nuts, garlic, and olive oil. If needed, you can use red pepper hummus or a roasted tomato spread as an alternative.

Q3: How do I know when the chicken is cooked properly?

The chicken should be golden brown and firm to the touch. Internally, it should reach 165°F (75°C) and show no pink in the center.

Q4: What type of bread works best for this sandwich?

Focaccia is ideal because of its structure and flavor, but ciabatta, brioche buns, or thick sandwich bread can also work well.

Crunchy Chicken Romesco Sandwich Recipe

Name: Crunchy Chicken Romesco Sandwich Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 chicken breasts, sliced horizontally into 4 cutlets; 50g flour; 1 egg, whisked; 50g panko breadcrumbs; 2 tbsp olive oil; 2 garlic cloves; 2 jarred roasted red bell peppers; 4 sun-dried tomatoes; 2 tbsp almonds; 4 tbsp olive oil (more if needed); ½ tbsp balsamic vinegar; 1 tsp paprika; 2 tsp kosher salt; 2 tbsp sour cream; 1 tbsp mayonnaise; ½ lemon (juiced); 1 tbsp grated parmesan; Black pepper; 5 gem lettuce leaves, chopped; Handful of rocket (arugula); 2 focaccia loaves or sandwich-sized pieces; 4 tbsp butter, room temperature; 5g parsley, finely chopped; 3 garlic cloves, minced; Extra grated parmesan

Description

A crispy chicken sandwich layered with smoky romesco sauce, creamy salad, and garlic-parmesan focaccia—perfect for easy, quick, and healthy meals.

Ingredients

Scale

2 chicken breasts, sliced horizontally into 4 cutlets
50g flour
1 egg, whisked
50g panko breadcrumbs
2 tbsp olive oil
2 garlic cloves
2 jarred roasted red bell peppers
4 sun-dried tomatoes
2 tbsp almonds
4 tbsp olive oil (more if needed)
½ tbsp balsamic vinegar
1 tsp paprika
2 tsp kosher salt
2 tbsp sour cream
1 tbsp mayonnaise
½ lemon (juiced)
1 tbsp grated parmesan
Black pepper
5 gem lettuce leaves, chopped
Handful of rocket (arugula)
2 focaccia loaves or sandwich-sized pieces
4 tbsp butter, room temperature
5g parsley, finely chopped
3 garlic cloves, minced
Extra grated parmesan

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Instructions

Slice chicken breasts in half horizontally to make 4 thin cutlets. Coat each cutlet in flour, then egg, and finally panko breadcrumbs.
Heat olive oil in a pan over medium heat and fry each cutlet for about 4 minutes per side until golden and crispy.
Blend roasted peppers, sun-dried tomatoes, garlic, almonds, olive oil, balsamic vinegar, paprika, and salt to make romesco sauce. Set aside.
In a bowl, mix sour cream, mayonnaise, lemon juice, parmesan, and black pepper. Fold in chopped lettuce and rocket to create the salad.
Mix softened butter with minced garlic and chopped parsley. Slice focaccia loaves and spread butter mixture on the inside of each half. Grate parmesan over the buttered side.
Grill the focaccia halves until golden and bubbling, then remove from heat.
Assemble the sandwich: spread romesco sauce on both inner sides of the focaccia. Layer chicken cutlets and salad on the bottom half, then close with the top slice.
Wrap in parchment to serve or store in the fridge until ready to eat.

Notes

Use tofu and plant-based alternatives for a vegan version.
If the romesco sauce is too thick, add more olive oil to blend smoothly.
Prepping ingredients ahead makes assembly faster.
Use ciabatta or brioche buns if focaccia is unavailable.
Toast the sandwich in a pan if you don’t have a grill.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Snack
Method: Pan-Fried & Grilled
Cuisine: American, Italian

Nutrition

Serving Size: 1 sandwich
Calories: 1216
Sugar: 32g
Sodium: 3545mg
Fat: 67g
Saturated Fat: 11g
Unsaturated Fat: 51g
Trans Fat: 0.1g
Carbohydrates: 88g
Fiber: 21g
Protein: 74g
Cholesterol: 239mg