This crunchy chicken Romesco sandwich is a tasty treat! It features juicy chicken perfectly paired with a nutty, rich Romesco sauce. Trust me, your taste buds will thank you!
I love how the crunchy bread adds an extra layer of fun to every bite. Pair it with a side salad, and you’ve got an easy meal that feels a little fancy! 🥗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to work with and cook quickly. If you’re looking for a healthier option, try using chicken thighs instead, as they tend to be juicier.
Panko Breadcrumbs: These give a great crunch to the chicken. If you can’t find panko, regular breadcrumbs work too, but you might lose some crunchiness. For a gluten-free option, look for gluten-free breadcrumbs.
Romesco Sauce: This sauce is the star of the sandwich! If you’re allergic to nuts, you can replace almonds or hazelnuts with sunflower seeds for a similar texture. Using jarred roasted bell pepper can save you time, but roasting your own adds a wonderful flavor.
Bread: Rustic or ciabatta bread is perfect for this sandwich. You could also use whole grain or sourdough for different flavors and textures. Just ensure it can hold up to the filling!
How Do You Get the Chicken Crispy?
Getting your chicken beautifully crispy is all about preparation and cooking technique. Here are some steps to ensure that crunch:
- Make sure the chicken cutlets are thin, about ½ inch thick, so they cook quickly and evenly.
- Use three bowls for breading: one for flour, one for eggs, and one for the panko mixture. This layered approach helps the coating stick.
- Heat the oil to medium to prevent the coating from burning while ensuring the chicken cooks through. A little test: drop a small piece of breading in; if it sizzles, you’re good to go!
- Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and prevent crisping.
Crispy Chicken Romesco Sandwich Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Romesco Sauce:
- 1 roasted red bell pepper (jarred or freshly roasted)
- ¼ cup toasted almonds or hazelnuts
- 1 small garlic clove
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
For Sandwich Assembly:
- 4 slices of rustic or ciabatta bread, toasted
- 1-2 cups leafy greens (such as arugula or romaine lettuce)
- Mayonnaise or aioli (optional, for extra creaminess)
How Much Time Will You Need?
This delicious sandwich will take about 30 minutes to prepare. You’ll spend around 10 minutes making the Romesco sauce, another 10-15 minutes to prep and cook the chicken, and just a few more minutes to assemble everything. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Romesco Sauce:
Start by making the Romesco sauce! In a food processor or blender, combine the roasted red bell pepper, toasted nuts, garlic, red wine vinegar, smoked paprika, and cayenne pepper (if using). Blend until finely chopped. While the processor is running, slowly drizzle in the olive oil until you have a smooth, spreadable sauce. Give it a taste and add salt and pepper as needed. Set this flavorful sauce aside.
2. Prep the Chicken:
Now onto the chicken! Take each chicken breast and slice it horizontally, creating two thinner cutlets (about ½ inch thick). Set up three shallow bowls: one with flour, another with beaten eggs, and the third with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Dip each chicken cutlet first in flour, making sure to coat it well, then in the egg, and finally in the breadcrumb mixture—press down a little to ensure a good coating.
3. Cook the Chicken:
Grab a large skillet and heat about ¼ inch of vegetable oil over medium heat. Once the oil is hot, carefully add the breaded chicken cutlets to the pan. Fry each one for about 3-4 minutes on each side, or until they are golden brown and fully cooked. Once done, place them on paper towels to drain any excess oil.
4. Assemble the Sandwich:
Take your toasted bread and spread a generous layer of the Romesco sauce on one side of each slice. If you’d like extra creaminess, spread some mayonnaise or aioli on the other slice. On top of one slice, layer the leafy greens, followed by the crispy chicken cutlet. Feel free to add more Romesco sauce if you love that flavor! Finally, place the other slice of bread on top, press down gently, and slice the sandwich in half to serve immediately.
Enjoy this crispy, flavorful sandwich packed with the smoky depth of Romesco sauce and fresh greens. It’s a delightful bite you won’t want to miss!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Bread for This Sandwich?
Absolutely! While rustic or ciabatta bread works great, you can try whole grain, sourdough, or even a gluten-free option if you have dietary restrictions. Just ensure the bread is sturdy enough to hold the fillings!
What Can I Substitute for the Nuts in the Romesco Sauce?
If you need a nut-free option, sunflower seeds or pumpkin seeds can be great substitutes. They will give a similar texture without the nuts. Just make sure to toast them lightly to enhance their flavor!
How to Store Leftovers?
If you have any leftover sandwich components, store the chicken and Romesco sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven for crispiness, and enjoy the sauce on fresh bread when ready to serve!
Can I Make the Sauce Ahead of Time?
Yes! The Romesco sauce can be made up to 2 days in advance. Just store it in an airtight container in the refrigerator. It often tastes even better after sitting for a day, as the flavors meld together!
