Chicken Romesco Focaccia Sandwich (Print Version)

# Ingredients:

→ For the chicken

01 - 2 chicken breasts, sliced horizontally into 4 thin cutlets
02 - 50g all-purpose flour
03 - 50g panko breadcrumbs
04 - 1 egg, whisked until frothy
05 - 2 tablespoons olive oil for frying

→ For the romesco sauce

06 - 2 plump garlic cloves
07 - 2 jarred roasted red bell peppers, drained
08 - 4 oil-packed sun-dried tomatoes
09 - 2 tablespoons almonds (raw or lightly toasted)
10 - ½ tablespoon aged balsamic vinegar
11 - 4 tablespoons olive oil (plus extra if needed for blending)
12 - 1 teaspoon smoked paprika
13 - 2 teaspoons kosher salt

→ For the salad

14 - 2 tablespoons tangy sour cream
15 - 1 tablespoon creamy mayonnaise
16 - Juice from half a fresh lemon
17 - 1 tablespoon freshly grated parmesan
18 - Freshly cracked black pepper to taste
19 - 5 gem lettuce leaves, finely chopped
20 - Generous handful of peppery arugula/rocket

→ For assembly

21 - 2 fresh focaccia loaves (or sandwich-sized pieces)
22 - 4 tablespoons softened butter, at room temperature
23 - 5g fresh parsley, finely chopped
24 - 3 garlic cloves, minced
25 - Plenty of parmesan cheese for multiple grating sessions

# Instructions:

01 - Slice your chicken breasts in half horizontally to create 4 thin cutlets. Set up your breading station: dredge each cutlet first in flour, then dip in the whisked egg, and finally coat with panko breadcrumbs, pressing gently to adhere. Heat a pan over medium heat with a good drizzle of olive oil and fry the cutlets until deeply golden and crispy, about 4 minutes per side.
02 - While the chicken cooks, blend all the romesco ingredients together until you get a smooth, vibrant sauce. If it's too thick to blend properly, gradually add a touch more olive oil until it reaches a spoonable consistency. Set this flavor bomb aside for sandwich assembly.
03 - Once your chicken cutlets are golden and crispy, transfer them to a plate lined with paper towels to absorb any excess oil. Let them rest while you prepare the remaining components.
04 - In a bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, grated parmesan, and a few cracks of black pepper until well combined. Gently fold in the chopped gem lettuce and arugula until evenly coated in the creamy dressing.
05 - Preheat your grill (broiler). In a small bowl, mix the softened butter with minced garlic and chopped parsley until well combined. Slice your focaccia breads in half horizontally and spread the garlic-herb butter generously on all cut sides. Shower each buttered surface with freshly grated parmesan. Place the focaccia halves on a baking tray and grill for just a few minutes until the cheese is bubbling and the edges turn golden brown. Keep a close eye on them to prevent burning!
06 - Spread a generous dollop of the romesco sauce on both the top and bottom halves of your toasted focaccia. On the bottom half, layer the crispy chicken cutlets, then pile on the dressed salad. Crown your creation with the top half of focaccia, pressing down gently.
07 - Wrap each completed sandwich in parchment paper, which helps hold everything together. Enjoy immediately while the contrast between warm, crispy chicken and cool, creamy salad is at its peak, or refrigerate for later (though the bread may soften slightly).

# Notes:

01 - The blog post for this recipe includes helpful step-by-step photos to guide you through the process.
02 - This recipe can easily be doubled to make sandwiches for 4 people.
03 - The romesco sauce can be made up to 3 days ahead and stored in the refrigerator.

Back