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Romesco Chicken Sandwich

Featured in: Satisfying Recipes for the Main Event

This crunchy chicken sandwich is my summer favorite! Crispy panko-coated chicken is paired with a zesty homemade romesco sauce made with almonds, roasted peppers, and sun-dried tomatoes. Layered on buttery focaccia with parmesan and finished off with a fresh salad, it's a quick 30-minute meal that's light yet satisfying. Perfect for an easy lunch or dinner.
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Updated on Wed, 07 May 2025 18:24:49 GMT
A sandwich loaded with chicken and sauce. Pin it
A sandwich loaded with chicken and sauce. | tastefullyrecipe.com

Take a bite of hot focaccia stuffed with crunchy panko chicken, velvety homemade romesco sauce, and bright fresh salad. This sandwich turns ordinary summer meals into something special. The mix of garlic parsley butter soaking into the bread with grated parmesan makes an amazing base for the crunchy chicken and smooth romesco sauce.

I whipped up these sandwiches during a family trip to the beach last summer, and they were gone in minutes - faster than everything else I brought. Everyone kept asking me for the romesco sauce recipe afterward - it was the unexpected hit!

Key Elements

  • Crunchy Chicken Foundation: Chicken cutlets dipped in flour, egg, and panko for maximum crunch.
  • Special Romesco: Roasted red peppers, sun-dried tomatoes, almonds, garlic, olive oil, balsamic vinegar, smoked paprika, and sea salt.
  • Rich Green Mix: Lettuce and arugula mixed with sour cream, mayo, parmesan, lemon juice, and black pepper.
  • Bread Options: Focaccia, ciabatta, or sourdough for good structure and taste.
  • Tasty Butter: Soft butter blended with garlic and parsley for a fragrant spread.

Making Process

Getting Chicken Ready:
Cut chicken breasts into thin pieces. Roll in flour, dunk in beaten egg, then coat with panko crumbs. Cook in olive oil on medium heat for 4 minutes each side until golden.
Making the Sauce:
Mix roasted red peppers, sun-dried tomatoes, toasted almonds, garlic, olive oil, balsamic vinegar, smoked paprika, and sea salt in a blender until smooth.
Cooking Tips:
Put cooked chicken on paper towels and wait 3 minutes so it stays crunchy.
Mixing Salad:
Stir together sour cream, mayo, lemon juice, parmesan, and black pepper. Toss with lettuce and arugula right before you build the sandwich.
Fixing the Bread:
Spread garlic parsley butter on focaccia halves, sprinkle parmesan on top, and broil till golden.
Putting it Together:
Spread romesco sauce on toasted bread, add crispy chicken, top with salad, and finish with the other piece of focaccia.
Wrapping Up:
Cut into pieces, wrap in parchment paper, and keep cold for up to 4 hours.
A sandwich with meat and lettuce on a table. Pin it
A sandwich with meat and lettuce on a table. | tastefullyrecipe.com

When I first made romesco sauce, I couldn't believe how something so basic could taste so rich and complex. Now my husband asks for it every week - not just on sandwiches but as a dip for veggies and even spread on his morning toast.

Pairing Suggestions

Serve this sandwich with crunchy potato wedges tossed in rosemary and sea salt. If you want something lighter, try a cucumber salad with white wine vinegar and dill for a cool contrast. Grilled corn with chili butter keeps that summer feeling going strong.

Tasty Twists

Try using crispy breaded fish instead of chicken for a seafood version. For veggie lovers, go with marinated portobello mushrooms. Add some chipotle peppers to your romesco sauce if you like smoky heat. Play around with olive focaccia or rosemary ciabatta to change up the flavor game.

Storage Tips

Wrap your finished sandwiches in parchment and keep them cold for up to 6 hours. If you need longer storage, keep everything separate: store chicken in an airtight container with paper towels to stay crispy, keep romesco sauce in the fridge for up to 5 days, and don't mix the salad dressing with greens until you're ready to eat.

A sandwich with meat and lettuce on a wooden table. Pin it
A sandwich with meat and lettuce on a wooden table. | tastefullyrecipe.com

After making countless sandwiches over the years, this crunchy chicken romesco creation is still my go-to crowd-pleaser. How it brings together different textures and flavors shows that sandwiches can definitely stand tall as fancy main dishes.

Frequently Asked Questions

→ Can I prepare the romesco sauce ahead of time?
Absolutely! You can whip up the romesco sauce and keep it in a sealed container in the fridge for up to three days. It’s a great way to save time when putting together these sandwiches.
→ What can I use instead of focaccia?
No focaccia? No problem. Grab ciabatta, crusty French bread, or even sourdough. A good burger bun would also work in a pinch!
→ How do I know when the chicken is fully cooked?
Thin chicken pieces cook pretty fast. After about 4 minutes per side, they should be nicely golden. Double-check with a meat thermometer – they’re done at 165°F (74°C).
→ Can I make this a vegetarian sandwich?
Totally! Swap out the chicken for breaded eggplant, portobello mushrooms, or roasted cauliflower slices for a great veggie option with the same juicy texture.
→ What’s the best way to store leftovers?
Wrap sandwiches tightly in parchment paper and keep them in the fridge for up to a day. For the freshest taste, store individual components separately and build the sandwich when ready to eat.

Romesco Chicken Sandwich

This sandwich brings golden, crunchy chicken together with tangy romesco sauce on herby garlic-focaccia. Add creamy salad for a top-tier bite.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American-Italian blend

Yield: 2 Servings (2 stacked sandwiches)

Dietary: ~

Ingredients

→ Chicken prep

01 4 thin-cut chicken breast slices (from 2 chicken breasts)
02 50 grams of panko crumbs
03 50 grams of plain flour
04 1 whisked egg, frothy
05 A couple of tablespoons of olive oil for frying

→ Romesco sauce bits

06 2 chunky garlic cloves
07 A pair of jarred roasted red peppers, drained
08 A few (4) oil-soaked sun-dried tomatoes
09 About 2 tablespoons of almonds (raw or lightly toasted)
10 Just under a tablespoon of aged balsamic vinegar
11 4 tablespoons of olive oil, with extra if needed for blending
12 1 small spoonful of smoky paprika
13 2 teaspoons of kosher salt

→ Vegetable mix

14 2 spoonfuls of tangy sour cream
15 1 heaping tablespoon of mayo
16 Squeeze of juice from half a lemon
17 A tablespoon of finely shredded parmesan
18 A sprinkle of freshly ground black pepper
19 5 chopped baby gem lettuce leaves
20 A big handful of spicy arugula/rocket

→ Final assembly parts

21 2 sandwich-sized focaccia loaves or pieces
22 A good 4 tablespoons of softened, room-temperature butter
23 5 grams of finely sliced parsley
24 3 minced garlic cloves
25 Loads of parmesan cheese for grating galore

Instructions

Step 01

Grab your chicken breasts and cut them in half horizontally to make 4 super-thin slices. Coat them in this order: flour, then egg, and finally panko crumbs, pressing to stick. Heat a pan on medium, drizzle in olive oil, and fry each piece until golden and crispy, about 4 minutes per side.

Step 02

While the chicken sizzles, shove all your romesco ingredients into a blender and run it until smooth and bright. If it clumps or is too thick, add a tad more olive oil bit by bit. Set aside for slathering later.

Step 03

Once the chicken's crunchy and golden, put the pieces on a paper towel-covered plate to soak up any extra oil. Let them chill while you handle the other parts.

Step 04

Mix sour cream, mayo, lemon juice, parmesan, and black pepper in a bowl until smooth. Gently toss in the baby gem lettuce and arugula until everything's coated in creamy goodness.

Step 05

Crank up your broiler or grill. Blend butter, parsley, and garlic in a small bowl. Slice focaccia loaves open and generously spread the butter mix over the inner sides. Grate parmesan all over the buttered areas. Place the bread on a tray and slide it under the grill just until the cheese bubbles and edges get golden. Keep a close eye to avoid burning!

Step 06

Spread romesco sauce generously across both halves of your toasted focaccia. Lay the crispy chicken on the bottom half, then pile on the dressed salad. Pop the top focaccia half on and gently press it into place.

Step 07

Wrap each sandwich tightly with parchment paper—it helps keep the layers together. Dig in while hot for the best warm chicken and cool salad combo. Or pop it in the fridge, but keep in mind the bread might soften a bit.

Notes

  1. The post includes clear, step-by-step images to guide you.
  2. Double the ingredients and you’ll have enough for 4 people.
  3. Make the sauce up to 3 days in advance and store in the fridge.

Tools You'll Need

  • A blender or food processor for the sauce.
  • A pan to fry your chicken pieces.
  • A broiler/grill for finishing the focaccia.
  • Parchment for wrapping sandwiches up nicely.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten alert (bread and breadcrumbs).
  • Nuts included (almonds in the sauce).
  • Contains dairy (butter, sour cream, parmesan).
  • Eggs are involved.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1216
  • Total Fat: 67 g
  • Total Carbohydrate: 88 g
  • Protein: 74 g