Effortless Chicken Romesco Sandwich (Print Version)
# 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:
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.
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.
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.
04 -
In a mixing bowl, stir together the soft butter with the minced garlic and parsley until it's blended well.
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.
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.
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:
01 -
A perfect meal idea for warm days, combining crunchy chicken with a bold and zesty Spanish-inspired sauce.
02 -
Easily doubles to serve four if needed.
03 -
Skip breading and frying the chicken to make it a bit lighter – grilling works great as an alternative.
04 -
You can blend the romesco sauce ahead of time and keep it chilled for up to five days.