Crunchy Chicken Romesco Sandwich

Golden panko-crusted chicken layered with homemade romesco sauce, creamy parmesan-dressed greens, and garlic-parmesan focaccia—this Crunchy Chicken Romesco Sandwich is a staple at our summer gatherings. Each component brings a special texture and flavor, making it the kind of sandwich people request year after year. From the nutty romesco to perfectly tender chicken cutlets, it is a recipe made for picnics, parties, or any time you crave something unforgettable.

I first tested this out for a family event and everyone came back for seconds—the panko crunch is totally irresistible and the sauce is the talk of every table.

Ingredients

• Chicken breasts: Even thickness helps each piece cook evenly and stay juicy look for firm pink meat with minimal visible fat
• Focaccia: Quality bread is key to the best texture see local bakeries or choose a fresh store-baked loaf with visible dimpling
• Panko breadcrumbs: Japanese style brings the crispiest outer layer check for coarse flakes not powder
• Roasted red peppers: Jarred for convenience and reliable sweetness select whole pieces packed in water not brine
• Sun dried tomatoes: Concentrated umami flavor enhances the sauce choose pliable not brittle for easier blending
• Fresh herbs: Parsley offers a clean finish and balances savory notes go for vibrant bunches with no wilt

Step-by-Step Instructions

Chicken Preparation:

Slice chicken breasts in half across the widest part to create even cutlets. Pat the chicken completely dry using paper towels. Set up a three-part breading station with flour egg and panko in shallow dishes. Dip each cutlet first in flour tapping off excess then in beaten egg and finally coat in panko pressing gently to adhere. Heat a neutral oil in a deep skillet to the right frying temperature by testing with a breadcrumb. Fry the chicken until it is golden brown and crisp on both sides this usually takes three to four minutes per side. Remove the cutlets to a rack or paper towels to keep them crispy.

Sauce Creation:

Combine jarred roasted red peppers sun dried tomatoes toasted almonds garlic smoked paprika olive oil and sherry vinegar in a blender or food processor. Blend until mostly smooth leaving a slight texture for depth. Taste and adjust the seasoning adding salt or a splash more vinegar as needed. For the garlic herb butter let the butter soften at room temperature before mixing in minced garlic chopped parsley and grated parmesan. For the dressing whisk together mayonnaise grated parmesan lemon juice and a splash of water until creamy.

Final Construction:

Slice focaccia horizontally and brush the cut sides with garlic herb butter then sprinkle with parmesan. Grill or toast until golden and fragrant. Layer the sandwich starting with a base of focaccia followed by a spoonful of romesco sauce then the chicken cutlets. Next scatter a handful of greens dressed lightly in the creamy parmesan dressing. Top with the other piece of grilled focaccia and press down gently. Wrap tightly in parchment or foil if packing for travel.

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My go-to move is sneaking a little smoked paprika into the breading for the chicken. It takes the flavor to a new level and always brings a few happy surprises at the table. My kids love helping spread the garlic butter and assemble the layers—building the sandwiches together has become a favorite family tradition.

Storage Solutions

For best results keep the chicken romesco and greens each in their own container with lids in the refrigerator. Bread keeps best at room temperature wrapped in a towel or paper bag so it does not get soggy. When storing assembled sandwiches wrap in parchment and foil then keep chilled and eat the same day.

Ingredient Substitutions

If you need an alternative to focaccia use a sturdy Italian bread like ciabatta or even a crusty sourdough. Swap little gem lettuce for any crisp leafy green such as romaine or butter lettuce. If you are without almonds in the pantry try cashews or hazelnuts for the sauce.

Serving Suggestions

Round out this meal with a bowl of marinated olives or a vibrant Italian potato salad. For picnics pack fresh fruit slices or a little dish of olive oil for dipping any leftover bread. At home serve with sparkling lemonade or iced tea for a summery touch.

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Cultural Touch

Romesco sauce hails from Catalonia and pairs beautifully with chicken fish or vegetables. Using it in a sandwich is a modern twist that brings classic Mediterranean ingredients to the center of your table. The focaccia and crisp cutlet make it both rustic and sophisticated—a combination you often find in Italian summer fare.

Recipe FAQs

→ Can I prepare the romesco sauce in advance?

Yes, the romesco sauce develops deeper flavors after a day or two in the fridge and can be stored up to a week.

→ What bread works well if I don't have focaccia?

Ciabatta or any rustic Italian bread that holds fillings well makes a great alternative to focaccia.

→ How can I keep the chicken extra crispy?

After frying, let the chicken rest on paper towels to absorb excess oil and avoid wrapping the sandwich until just before serving.

→ Is it possible to prepare components ahead of time?

The sauce and greens can be made ahead, but bread the chicken and grill the focaccia shortly before serving for best texture.

→ What are good greens to use instead of gem lettuce?

Hearts of romaine or butter lettuce provide crispness and mild sweetness similar to gem lettuce.