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Effortless Chicken Romesco Sandwich

Featured in: Hearty Meals for Every Table

Effortless Chicken Romesco Sandwich brings crisp panko chicken, smoky Spanish romesco, and garlicky focaccia together for a totally craveable meal. Roasted red peppers, sun-dried tomatoes, and a handful of almonds make the sauce deep and rich. A creamy herby salad gives some zing, and melty parmesan garlic butter toast sets it all off. You’ll pull it all together in 30 minutes, and it's just right whether you want a chill dinner or a fun lunch.
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By Rosa Rosa
Updated on Tue, 01 Jul 2025 17:30:49 GMT
A sandwich stacked with fresh lettuce and tomato sauce. Pin it
A sandwich stacked with fresh lettuce and tomato sauce. | letscookiteasy.com

Crunchy golden chicken nestled in garlicky focaccia, slathered in a bold, smoky romesco, brings crazy good textures and flavors to your table. Everything here just works—the crispy panko crunch, bold sauce, and a zippy salad that keeps things fresh. This isn’t just any sandwich, it’s pure magic you’ll want all summer or whenever you want something way beyond the basics.

This wild combo came together by accident after a dinner party leftover. Smoked, nutty romesco and crispy chicken got smashed together in leftover focaccia, and my mind was blown. Every bite felt just right—each piece had its thing, but together they were better. Friends now beg for this one at get-togethers. Takes a little effort, but totally worth every bit of it for those wow moments at the table.

Irresistible Components

  • Parmesan cheese: Adds a punch of savory, bring-it-together goodness from layer to layer
  • Crisp lettuce blend: Brings brightness and crunch, just the thing to keep each bite lively
  • Garlic parsley butter: Turns bread irresistible and keeps it from getting soggy
  • Fresh focaccia bread: Thick and chewy, this keeps everything together and never gets floppy
  • Boneless chicken breasts: Thinly sliced, they fry up extra juicy and tender
  • Jarred roasted peppers: Make romesco easy and smoky sweet, no roasting needed
  • Panko breadcrumbs: Stay super crisp even when saucy stuff gets involved
  • Toasted almonds: Toss in nuttiness and crispy bits to make the sauce unforgettable

Easy Method

Getting the Chicken Ready:
Start with two boneless chicken breasts, about eight ounces each. Lay them between plastic wrap on a sturdy board, then use a mallet (flat side) to gently press them from the middle out so they're half an inch thick everywhere. Slice each pounded piece sideways to end up with four skinny cutlets about a quarter inch thick. Sprinkle both sides generously with salt and pepper and let it soak in.
Breading Steps:
Set up three shallow bowls in a row for dipping. First, put half a cup of flour with a pinch of salt and pepper in one. Next, whisk one large egg with a splash (one tablespoon) of water in the second. In the third, mix a cup of panko with a quarter-cup of grated parmesan for mega flavor crunch. Coat each chicken slice first in flour (shake off extra), then dunk in the egg, and finally press firmly into the panko mixture, making sure both sides get good coverage.
How to Fry:
Pour three tablespoons of olive oil into a big, heavy skillet and heat over medium until it shimmers (but don’t let it smoke). Lay chicken cutlets in without crowding—do two at a time for best results. Cook about four minutes until that first side’s golden brown, then flip and give the other side three more minutes, until the chicken’s 165 degrees inside. Move them to a paper towel to drain so they keep their crunch.
Making Romesco:
Toss three garlic cloves, three-quarters cup drained jarred roasted red peppers, a quarter cup oil-packed sun-dried tomatoes, a third cup toasted almonds, three tablespoons olive oil, a tablespoon balsamic vinegar, a teaspoon smoked paprika, and half a teaspoon of salt into a food processor. Pulse a few times to chop. Run it until you’ve got a thick sauce that’s still a little chunky. Taste and add a pinch more salt or a dash of vinegar if you want.
A sandwich with meat and greens on a wooden table. Pin it
A sandwich with meat and greens on a wooden table. | letscookiteasy.com

Learned the hard way: soft sandwich bread falls apart under all this good stuff. Everything changed once I tried focaccia for a picnic. It holds up to the sauce and the juice, no problem. Game-changer!

Awesome Assembly

Put your toasted focaccia halves down with the cut sides up. Spread romesco sauce generously over both pieces so you don’t miss a spot. Lay two chicken cutlets side by side on the bottom slice, then slather another spoon of romesco right on top. Add your dressed salad across the chicken, giving it a light press. Top with the other focaccia half and press gently so it all sticks together—now you’ve got the perfect bite every time.

Fun Variations

Want to flip it? Use panko-crusted cod or halibut for a killer seafood switch, because the sauce loves mild fish. Go meatless and swap in thick eggplant slices, breaded and crisped up for awesome texture. Or, crack in scrambled eggs with your greens and keep the chicken if you want a brunch upgrade that’s next-level satisfying.

Keeping It Fresh

Make the different layers ahead so lunch is a snap. Chicken cutlets keep in the fridge for up to two days. Romesco holds up for five. Wait to put the sandwich together till you’re ready to eat so it stays crisp. If you’re packing for a picnic, wrap it tight in parchment and foil—just chill it up to four hours before digging in.

A sandwich with meat and sauce. Pin it
A sandwich with meat and sauce. | letscookiteasy.com

Building this crunchy chicken and romesco sandwich brings together fancy flavors in a totally doable way. The play of smokiness, crunch, and bright salad really lifts your sandwich game so it feels special every single time.

Frequently Asked Questions

→ Can I make the romesco sauce ahead of time?
Totally! Make the sauce up to five days ahead, stash it in the fridge with a tight lid. The flavors only get better as it sits. Just give it a stir before you use it.
→ What can I substitute for focaccia bread?
Don’t sweat it if focaccia’s not around. Ciabatta, sourdough, or any sturdy crusty bread will hold everything together. You could even go with a split baguette for a twist.
→ How can I make this sandwich without a grill or broiler?
If you don’t have a grill or broiler, just crisp up your buttered bread in a skillet at medium heat, butter-side down. Press it with a spatula till golden. The cheese won’t get super melty but you’ll still get that yummy garlicky crunch.
→ Can I use rotisserie chicken instead of making the cutlets?
No problem! Shred some rotisserie chicken, toss it with a little olive oil and seasoning. It won’t have that panko crunch, but it’ll still be tasty and super quick.
→ How well do these sandwiches hold up for picnics or packed lunches?
They’re actually great to pack, wrapped up tight in parchment. Focaccia stays crisp longer than soft bread. For best results, let the chicken cool all the way, and keep extra dressing in a separate container to add right before eating.

Effortless Chicken Romesco Sandwich

Golden panko chicken stuffed in warm garlic focaccia, loaded up with bold romesco and a cool, herby salad. This is a next-level sandwich you won’t forget.

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

Category: Main Courses

Difficulty: Intermediate

Cuisine: American-Italian

Yield: 2 Servings (Makes 2 filled focaccia sandwiches)

Dietary: ~

Ingredients

→ Chicken preparation

01 4 chicken cutlets (2 chicken breasts sliced into thin pieces)
02 50g all-purpose flour
03 50g crispy panko crumbs
04 1 whisked egg
05 2 tbsp olive oil

→ Romesco sauce

06 2 roasted red bell peppers (store-bought or jarred)
07 4 sun-dried tomato pieces
08 2 cloves of garlic
09 2 tbsp almonds
10 1 tsp paprika
11 ½ tbsp balsamic vinegar
12 2 tsp kosher salt
13 4 tbsp olive oil

→ Salad mix

14 1 tbsp mayo
15 2 tbsp sour cream
16 Juice from half a lemon
17 A handful of arugula/rocket leaves
18 5 gem lettuce leaves, chopped finely
19 A pinch of fresh black pepper
20 1 tbsp parmesan, grated

→ Bread and butter mix

21 2 focaccia bread pieces, each sized for a sandwich
22 4 tbsp room-temperature butter
23 3 minced garlic cloves
24 5g finely chopped parsley
25 Grated parmesan, to taste

Instructions

Step 01

Take each chicken breast and cut it into two thin slices. Lay out a breading station: one plate with flour, one bowl with the whisked egg, and one plate with panko crumbs. Dip your chicken slices fully in flour, then egg, and coat in the panko crumbs. Heat a frying pan with the olive oil over medium heat and cook the pieces until each side is golden, about 4 minutes for each. Move to paper towels to soak up the oil.

Step 02

In a blender or food processor, combine garlic cloves, almonds, paprika, sun-dried tomatoes, roasted bell peppers, vinegar, salt, and olive oil. Blend everything until smooth. If it feels too thick, pour in a touch more olive oil until it gets to a good, spreadable texture. Set aside.

Step 03

Mix sour cream, mayo, lemon juice, grated parmesan, and black pepper in a bowl. Toss in the arugula and chopped lettuce, stirring lightly until the greens are covered evenly by the dressing.

Step 04

In a mixing bowl, stir together the soft butter with the minced garlic and parsley until it's blended well.

Step 05

Switch on your broiler or grill. Cut the focaccia pieces horizontally in half. Spread the garlic-butter mix across the insides of all the bread. Sprinkle each half with parmesan. Pop them under the grill for a few minutes, letting the edges crisp up and the cheese turn golden and bubbly.

Step 06

Take each toasted focaccia half and spread a generous amount of romesco sauce on both cut faces. On the bottom part, place the crispy chicken cutlets, then add a scoop of fresh salad. Cover it with the top focaccia piece, lightly pressing everything together.

Step 07

Wrap up sandwiches in parchment paper if you're not eating them right away. You can store them in the fridge to have later or enjoy them fresh!

Notes

  1. A perfect meal idea for warm days, combining crunchy chicken with a bold and zesty Spanish-inspired sauce.
  2. Easily doubles to serve four if needed.
  3. Skip breading and frying the chicken to make it a bit lighter – grilling works great as an alternative.
  4. You can blend the romesco sauce ahead of time and keep it chilled for up to five days.

Tools You'll Need

  • Pan for frying
  • Food processor or blender
  • Mixing bowls for prep
  • Baking or parchment sheets
  • Broiler or oven grill

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten (from flour, breadcrumbs, and focaccia).
  • Contains dairy (butter, sour cream, parmesan).
  • Made with eggs.
  • Contains nut ingredients (almonds).

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