Chicken Romesco on Bread (Print Version)

# 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:

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.
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.
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.
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.
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!
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.
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:

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

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