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Crunchy Romesco Chicken Sandwich

Featured in Meals That Make the Table Happy.

You'll love this Crispy Romesco Chicken Sandwich! Thin chicken coated in breadcrumbs is fried until crunchy, then paired with a smoky romesco sauce made of roasted peppers, sun-dried tomatoes, and almonds. It's all nestled in focaccia that's brushed with garlic butter and toasted with parmesan. The salad on top gives a fresh touch that lightens it up. Ready in just 30 minutes—it’s great for lunch or a no-fuss dinner!
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Updated on Mon, 24 Mar 2025 23:19:44 GMT
A sandwich filled with chicken and sauce. Pin it
A sandwich filled with chicken and sauce. | mecooking.com

Take a bite of toasty focaccia stuffed with crunchy panko-coated chicken, velvety homemade romesco, and bright crisp salad. This sandwich transforms your average lunch into something extraordinary. When the garlic parsley butter melts into the bread with shredded parmesan, it makes an amazing base for the perfectly crisp chicken and smooth romesco sauce.

I whipped these sandwiches up for our family's day at the beach last summer. They were gone in minutes - faster than everything else I packed. Everyone kept asking me for the romesco sauce recipe afterward.

Key Elements

  • Crunchy Chicken Layer: Thin chicken pieces covered in flour, egg wash, and panko for maximum crunch.
  • Special Romesco: Blend of fire-roasted peppers, dried tomatoes, almonds, garlic cloves, olive oil, balsamic, smoky paprika, and sea salt.
  • Rich Greens Mix: Fresh lettuce and peppery arugula tossed with sour cream, mayo, grated parmesan, fresh lemon, and cracked pepper.
  • Perfect Bread: Pick focaccia, ciabatta, or crusty sourdough for best results.
  • Tasty Butter Spread: Soft butter blended with fresh garlic and chopped parsley for extra flavor.

Cooking Method

Chicken Preparation:
Cut chicken breasts into thin pieces. Roll in flour, dunk in beaten eggs, then coat thoroughly with panko. Cook in hot olive oil about 4 minutes each side until golden and crunchy.
Sauce Creation:
Mix roasted red peppers, sun-dried tomatoes, toasted almonds, fresh garlic, olive oil, balsamic, smoky paprika, and salt in a blender until it's smooth.
Frying Technique:
Put your cooked chicken on paper towels and wait 3 minutes so it stays nice and crispy.
Salad Assembly:
Mix sour cream, mayo, fresh lemon juice, parmesan, and pepper in a bowl. Add your greens right before you're ready to make the sandwich.
Bread Toasting:
Spread your garlic butter on both sides of the focaccia, sprinkle some parmesan, and stick it under the broiler till it's golden.
Perfect Assembly:
Smear romesco on your toasted bread, add a layer of crispy chicken, pile on some dressed salad, and top with the other bread half.
Final Packaging:
Slice into portions, wrap in parchment, and keep cold for up to 4 hours.
A sandwich with meat and lettuce on a table. Pin it
A sandwich with meat and lettuce on a table. | mecooking.com

When I first blended up romesco sauce, I couldn't believe how such basic ingredients created such rich flavors. Now my husband asks for it every week - not just in sandwiches but for dipping veggies and spreading on his morning toast.

Serving Ideas

Enjoy this sandwich with herb-dusted potato wedges sprinkled with rosemary and sea salt. Want something lighter? Try a simple cucumber salad with white wine vinegar and fresh dill for a cool contrast. Grilled corn rubbed with spicy butter keeps that summer vibe going strong.

Creative Variations

Try swapping in crispy breaded fish for a seafood twist. Going veggie? Marinated portobello mushrooms work great instead of chicken. Add some chipotle to your romesco for a smoky kick. Play around with olive focaccia or rosemary ciabatta to change up the flavor completely.

Keeping Fresh

Wrap your finished sandwiches in parchment and keep them cold for up to 6 hours. Need to store things longer? Keep everything separate: put the chicken in a container with paper towels to stay crispy, store romesco in the fridge for up to 5 days, and don't mix your dressing with the greens until you're ready to eat.

A sandwich with meat and lettuce on a wooden table. Pin it
A sandwich with meat and lettuce on a wooden table. | mecooking.com

I've made countless sandwiches over the years, but this crunchy chicken romesco creation still gets the most compliments. It shows how sandwiches can truly shine as fancy main dishes with the right mix of textures and flavors.

Frequently Asked Questions

→ Is it okay to prep the romesco sauce ahead of time?
Of course! You can make the sauce up to 3 days early. Just keep it in a sealed container in the fridge. It's a great way to save time.
→ What’s a good swap if I don’t have focaccia?
No focaccia? Try ciabatta or a crusty French loaf. You could even use sourdough or a sturdy burger bun if needed.
→ How can I tell if the chicken is ready?
Since the chicken is thin, it browns quickly—4 minutes on each side is plenty. For peace of mind, check with a thermometer; it should read 165°F (74°C).
→ Can I make this without meat?
You sure can! Use crispy eggplant slices, portobello mushrooms, or even breaded cauliflower for a delicious meat-free option.
→ What’s the best way to store leftovers?
Wrap leftover sandwiches in parchment and refrigerate up to a day. For the freshest taste, keep everything separate and assemble just before eating.

Chicken Romesco Sandwich

This Crispy Romesco Chicken Sandwich is filled with golden chicken, bold romesco sauce, and buttery garlic bread for an easy, tasty meal.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Fusion of Italian and American flavors

Yield: 2 Servings (2 big sandwiches)

Dietary: ~

Ingredients

→ Chicken preparation

01 50g panko crumbs
02 4 thin chicken cutlets (from 2 breasts, split horizontally)
03 50g plain flour
04 2 tbsp olive oil for frying
05 1 egg, beaten until foamy

→ Romesco blend

06 Aged balsamic vinegar, ½ tbsp
07 Two roasted red peppers from a jar, drained
08 4 sun-dried tomatoes packed in oil
09 Smoked paprika, 1 tsp
10 Kosher salt, 2 tsp
11 Two garlic cloves, peeled
12 4 tbsp olive oil (add extra if blending is tricky)
13 2 tbsp raw or lightly toasted almonds

→ Simple salad mix

14 Peppery arugula/rocket leaves, a good handful
15 Juice of half a lemon, freshly squeezed
16 2 tbsp tart sour cream
17 A sprinkle of black pepper, freshly ground
18 5 leaves of crisp gem lettuce, finely chopped
19 1 tbsp mayonnaise for creaminess
20 1 tbsp parmesan, grated fresh

→ Sandwich assembly components

21 Focaccia bread slices or small loaves, two pieces
22 Fresh parsley, finely chopped, 5g
23 Plenty of parmesan for grating generously
24 3 garlic cloves, minced
25 Softened butter, 4 tbsp

Instructions

Step 01

Flatten out the chicken pieces by cutting each breast horizontally. Pour flour onto one plate, whisk the egg in a shallow bowl, and spread panko in another dish. Dredge each cutlet in the flour first, then egg, and last in breadcrumbs, pressing them on lightly. Heat a pan with olive oil on medium, then fry the breaded chicken until golden brown and crunchy, about 4 mins per side.

Step 02

Blend all the romesco ingredients until smooth and creamy. If the mix seems too thick, add a tiny bit more olive oil to thin it out. Leave this lovely sauce aside for later.

Step 03

Once the chicken cutlets are golden and crispy, move them to a paper towel-lined plate to drain off extra oil. Set them aside while you get the remaining parts ready.

Step 04

Mix the mayo, sour cream, parmesan, a squeeze of lemon, and cracked black pepper in a bowl until creamy. Add the lettuce and arugula, stirring gently to coat every leaf evenly.

Step 05

Set your grill or broiler to preheat. Combine butter, minced garlic, and parsley in a small bowl. Slice the focaccia in half and slather the butter mix over the cut surfaces. Grate parmesan heavily on top. Grill just a few minutes, keeping an eye out so it gets golden and bubbly but doesn't burn.

Step 06

Lather romesco sauce generously on both the top and bottom halves of the toasted focaccia. Lay the crispy chicken cutlets on the bottom, pile on the dressed salad, and close it with the top half, pressing gently to sandwich it all together.

Step 07

Roll finished sandwiches in parchment paper to hold them together. They're best eaten straight away for the contrast of warm, crispy chicken and cold salad. If storing, pop in the fridge—just know the bread might soften a little.

Notes

  1. Find step-by-step pictures to guide you in the original blog post.
  2. Double the amounts to make sandwiches for four servings.
  3. Make the romesco ahead of time—stores well in the fridge for 3 days.

Tools You'll Need

  • A food processor or blender to make the romesco
  • Skillet for frying the chicken
  • Grill or broiler for toasting the bread
  • Parchment paper to wrap sandwiches neatly

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten is present (focaccia and panko crumbs)
  • Nuts included (almonds in the romesco)
  • Contains dairy products (like butter, sour cream, parmesan)
  • Eggs are used for breading

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1216
  • Total Fat: 67 g
  • Total Carbohydrate: 88 g
  • Protein: 74 g