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Crispy Chicken Romesco Sandwich

Featured in: Easy and Delicious Chicken Recipes

This Crispy Chicken Romesco Sandwich is a summer hit! Thin-cut chicken breasts get a crispy panko coat and pan-seared till golden. The romesco sauce, bursting with roasted peppers, sun-dried tomatoes, and almonds, makes every bite flavorful. Slather on buttery garlic focaccia, sprinkle with parmesan, and broil to perfection. A creamy salad adds freshness to balance everything. Ready in just half an hour, it’s a quick and fancy option for lunch or a light dinner.
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Updated on Sun, 16 Mar 2025 17:47:47 GMT
A saucy and meaty sandwich. Pin it
A saucy and meaty sandwich. | yummygusto.com

Take a bite of a hot focaccia stuffed with crunchy panko chicken, velvety homemade romesco, and bright, tangy greens. This sandwich takes your midday meal to incredible heights. The mix of garlic herb butter melting into the bread with grated parmesan makes a mouthwatering base for the crisp chicken and silky romesco sauce.

I whipped these sandwiches up for our family's day at the shore last summer, and they were gone in minutes. Everyone kept asking about the romesco sauce afterward - it was the unexpected hit of the day.

Key Elements

  • Crunchy Chicken Foundation: Thin chicken pieces covered in flour, egg, and panko for maximum crunch.
  • Special Romesco: Roasted red peppers, sun-dried tomatoes, almonds, garlic, olive oil, balsamic vinegar, smoked paprika, and sea salt.
  • Rich Greens: Lettuce and arugula mixed with sour cream, mayo, parmesan, lemon juice, and black pepper.
  • Bread Options: Focaccia, ciabatta, or sourdough for great taste and structure.
  • Tasty Butter: Soft butter blended with garlic and parsley for a fragrant spread.

Preparation Steps

Chicken Setup:
Cut chicken breasts into skinny cutlets. Roll in flour, dunk in whisked egg, then coat with panko crumbs. Cook in olive oil over medium heat for 4 minutes each side until golden.
Making The Sauce:
Mix roasted red peppers, sun-dried tomatoes, toasted almonds, garlic, olive oil, balsamic vinegar, smoked paprika, and sea salt in a blender until smooth.
Chicken Cooling:
Put fried chicken on paper towels and let it sit for 3 minutes to stay crispy.
Green Mix:
Stir sour cream, mayo, lemon juice, parmesan, and black pepper together. Toss with greens right before you serve.
Bread Prep:
Spread garlic parsley butter on focaccia pieces, add parmesan, and broil till golden.
Putting It Together:
Slather romesco sauce on the warm bread, add crispy chicken, pile on salad, and top with the other focaccia half.
Wrapping Up:
Slice into portions, wrap in parchment, and chill 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. | yummygusto.com

When I first tried making romesco sauce, I couldn't believe how something so basic could taste so rich. Now my husband asks for it every week, not just for sandwiches but to dip veggies and spread on his morning toast.

Side Dish Ideas

Enjoy this sandwich with rosemary and sea salt potato wedges. If you want something lighter, try a cucumber salad with white wine vinegar and dill for a cool contrast. Grilled corn with chili butter keeps that summer vibe going strong.

Tasty Twists

Try crispy breaded fish for a sea-inspired version. Go with cooked portobello mushrooms for a meat-free option. Mix chipotle peppers into your romesco for a smoky kick. Play around with olive focaccia or rosemary ciabatta to change up the flavor.

Storage Tips

Fold sandwiches in parchment and keep cold for up to 6 hours. For longer storage, keep everything apart: store chicken with paper towels in a sealed container to stay crispy, keep romesco in the fridge for up to 5 days, and only mix your greens with dressing when 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. | yummygusto.com

After making countless sandwiches over the years, this crunchy chicken romesco creation still gets the most praise. The mix of textures and flavors shows that sandwiches can definitely stand tall as fancy main dishes.

Frequently Asked Questions

→ Is it okay to prepare the romesco sauce in advance?
Totally! You can make the sauce up to 3 days before and keep it sealed tight in the fridge. It saves time when you’re ready to assemble the sandwiches.
→ What’s a good focaccia substitute?
No focaccia? Try ciabatta or a crusty French loaf. Even thick sourdough or a quality burger bun can do the trick.
→ How can I tell if the chicken’s done cooking?
Thin chicken cutlets cook fast – about 4 minutes each side for a golden crust. To be sure, check with a thermometer – 165°F (74°C) means it’s cooked through.
→ Can I skip the chicken for a veggie-friendly version?
You bet! Breaded eggplant, portobello mushrooms, or roasted cauliflower slices would work great and keep the sandwich deliciously textured.
→ How do I handle leftovers?
Wrap whole sandwiches tight in parchment and chill for up to a day. Better yet, store parts separately and build the sandwich fresh when you eat.

Chicken Romesco on Bread

This Crispy Chicken Romesco Sandwich mixes crunchy breaded chicken, a punchy romesco sauce, and a fresh, creamy salad on herbed butter focaccia.

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

Category: Chicken Dishes

Difficulty: Intermediate

Cuisine: Fusion of Italian and American flavors

Yield: 2 Servings (2 packed sandwiches)

Dietary: ~

Ingredients

→ For cooking the chicken

01 50g plain flour
02 A whisked egg (until fluffy)
03 50g crispy panko crumbs
04 4 thin chicken cutlets (made by slicing 2 chicken breasts horizontally)
05 2 tablespoons of olive oil to fry

→ For the rich romesco mix

06 A couple of cloves of garlic
07 Half a tablespoon of aged balsamic vinegar
08 A juicy teaspoon of smoked paprika
09 4 sun-dried tomatoes soaked in oil
10 2 sweet bell peppers roasted and jarred (drained)
11 2 tablespoons of roasted or raw almonds
12 4 tablespoons olive oil (add more if needed to achieve a smooth blend)
13 2 teaspoons kosher salt

→ For a fresh salad topping

14 1 tablespoon real mayonnaise
15 Half a lemon’s juice
16 2 tablespoons thick sour cream
17 A handful of peppery rocket (arugula)
18 5 leaves of finely chopped gem lettuce
19 Freshly cracked black pepper, according to your taste
20 1 tablespoon of freshly grated parmesan

→ For building everything

21 2 focaccia loaves (or sandwich-sized slices)
22 3 minced garlic cloves
23 A generous amount of parmesan for grating
24 4 tbsp soft, spreadable butter
25 5g freshly chopped parsley

Instructions

Step 01

Lay out three plates for breading: one for flour, one for the egg, and the last for panko crumbs. Dip each chicken cutlet into the flour, coat in the egg, and press into panko until covered. Heat olive oil in a pan at medium heat, and fry each side for around 4 minutes or until they're golden and crunchy.

Step 02

As your chicken fries, toss all the romesco ingredients into a blender, starting with less olive oil. Blend until super smooth, adding extra oil if it's not blending easily. Once it's done, set it aside as your sandwich topper.

Step 03

Move the crisp chicken onto a plate covered in paper towels to soak any leftover oil. Let cool slightly while setting up other parts of the sandwich.

Step 04

Combine sour cream, mayonnaise, lemon juice, and grated parmesan in a bowl. Sprinkle in black pepper and mix well. Add gem lettuce and arugula, stirring until they’re evenly coated in the dressing.

Step 05

Turn on your broiler (grill). Mix up butter, parsley, and minced garlic in a bowl. Spread this mixture on both cut halves of the bread. Grate parmesan generously over the top. Toast the focaccia halves until the cheese is bubbly and the bread turns golden at the edges. Keep an eye on it so it doesn't burn!

Step 06

Take the toasted side of the focaccia and slather both halves with the romesco. Stack the crispy chicken on the bottom half, add a generous heap of salad, and cover with the top piece of focaccia while pressing gently.

Step 07

You can wrap each sandwich in parchment paper to hold its shape. Eat right away to enjoy the hot chicken and cool salad together. If saving for later, just know the bread may soften a bit in the fridge.

Notes

  1. Check out the blog for pictures showing each step to help you along.
  2. Double everything if you need to serve four sandwiches instead of two.
  3. Romesco can sit in your fridge for 3 days, ready to use when needed.

Tools You'll Need

  • A blender or food processor for the romesco
  • A frying pan for the chicken
  • Your broiler or grill for bread toasting
  • Parchment paper to wrap the sandwiches

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten from focaccia and breadcrumbs
  • Contains almonds (nuts are in the romesco)
  • Dairy included (butter, parmesan, sour cream)
  • Eggs present

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