Romesco Chicken Sandwich (Print Version)
# 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:
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.
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.
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.
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.
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!
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.
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:
01 -
The post includes clear, step-by-step images to guide you.
02 -
Double the ingredients and you’ll have enough for 4 people.
03 -
Make the sauce up to 3 days in advance and store in the fridge.