Crunchy Chicken Romesco Sandwich (Print Version)
# Ingredients:
→ Chicken Cutlets
01 -
2 chicken breasts sliced horizontally into 4 cutlets
02 -
50g flour
03 -
50g panko breadcrumbs
04 -
1 egg whisked
05 -
2 tablespoon olive oil
→ Romesco Sauce
06 -
2 garlic cloves
07 -
2 jarred roasted red bell peppers
08 -
4 sun-dried tomatoes
09 -
2 tablespoon almonds
10 -
½ tablespoon balsamic vinegar
11 -
4 tablespoon olive oil
12 -
1 tsp paprika
13 -
2 tsp kosher salt
→ Fresh Salad
14 -
2 tablespoon sour cream
15 -
1 tablespoon mayonnaise
16 -
½ juice lemon
17 -
1 tablespoon grated parmesan
18 -
5 gem lettuce leaves finely chopped
19 -
Handful of arugula/rocket
→ Assembly
20 -
2 focaccia loaves or sandwich sized pieces
21 -
4 tablespoon butter room temperature
22 -
5g parsley finely chopped
23 -
3 garlic cloves minced
24 -
Parmesan cheese for grating
# Instructions:
01 -
Slice chicken breasts horizontally to make 4 cutlets. Coat in flour, egg wash, then panko breadcrumbs. Fry in olive oil over medium heat for 4 minutes each side until golden.
02 -
Blend all romesco sauce ingredients until smooth, adding more olive oil if needed. Set aside.
03 -
Mix sour cream, mayonnaise, lemon juice, parmesan, and black pepper. Toss with chopped lettuce and arugula.
04 -
Mix butter with garlic and parsley. Spread on both sides of sliced focaccia, top with grated parmesan, and grill until bubbling and golden.
05 -
Spread romesco sauce on both sides of focaccia. Layer chicken cutlets and salad on bottom slice, then close sandwich. Wrap in parchment paper.
# Notes:
01 -
Recipe includes step-by-step photos on the blog
02 -
Can be doubled to serve 4 people