Crunchy Chicken Romesco Sandwich 

This delightful sandwich combines crispy panko‑coated chicken with a smoky, nutty romesco sauce, creamy salad, and garlic parsley‑buttered grilled focaccia. Inspired by Myriad Recipes, it’s a feast of textures and flavors—from crunchy chicken to tangy greens and rich cheese. With roasted red peppers, sun‑dried tomatoes, almonds, lemon, and garlic, each bite is vibrant and satisfying. Ideal for a summer lunch or picnic, it’s straightforward to make and makes for impressive presentation. Ready in about 30 minutes, this sandwich is perfect for flavor lovers craving a crunchy, savory bite at home. 

Ingredients

For the crispy chicken

• 2 chicken breasts, sliced horizontally into 4 thin cutlets
  
  

• 50 g all‑purpose flour
  
  

• 1 egg, whisked
  
  

• 50 g panko breadcrumbs
  
  

• 2 Tbsp olive oil for frying 

For the romesco sauce

• 2 garlic cloves
  
  

• 2 jarred roasted red bell peppers
  
  

• 4 sun‑dried tomatoes
  
  

• 2 Tbsp almonds
  
  

• ½ Tbsp balsamic vinegar
  
  

• 4 Tbsp olive oil (add more if needed for blending)
  
  

• 1 tsp paprika
  
  

• 2 tsp flaky (kosher) salt
  
  

For the salad

• 2 Tbsp sour cream
  
  

• 1 Tbsp mayonnaise
  
  

• Juice of ½ lemon
  
  

• 1 Tbsp grated Parmesan
  
  

• Black pepper, to taste
  
  

• 5 gem lettuce leaves, finely chopped
  
  

• A handful of arugula (rocket)
  
  

For assembly

• 2 focaccia loaves or slices
  
  

• 4 Tbsp butter, room temperature
  
  

• 5 g parsley, finely chopped
  
  

• 3 garlic cloves, minced
  
  

• Extra grated Parmesan for topping
  
  

Directions

1. Slice chicken breasts horizontally to create 4 cutlets. Dredge each in flour, dip in whisked egg, then coat with panko breadcrumbs.
   
   

2. Heat olive oil in a pan over medium heat; fry cutlets 4 minutes per side until golden and crispy. Drain on a paper towel–lined plate. 

3. Meanwhile, blend romesco ingredients (garlic, roasted peppers, sun‑dried tomatoes, almonds, vinegar, olive oil, paprika, salt) until smooth. Set aside. 

4. In a bowl, mix sour cream, mayo, lemon juice, Parmesan and black pepper. Toss in chopped lettuce and arugula until lightly dressed.
   
   

5. Preheat grill. Mix butter, garlic and parsley; spread evenly on both halves of focaccia. Grate Parmesan over buttered bread. Grill until bubbling and golden.
   
   

6. To assemble: spread romesco sauce on both cut sides of the focaccia. On the bottom piece, layer chicken cutlets and salad. Top with the other half. Repeat for second sandwich. Wrap in parchment if desired. Serve immediately or chill until needed.
   
   

Nutrients (per sandwich, serves 2)

• Calories: ~1,216 kcal
  
  

• Carbohydrates: ~88 g
  
  

• Protein: ~74 g
  
  

• Fat: ~67 g (Saturated ~11 g; Monounsaturated and polyunsaturated ~51 g)
  
  

• Cholesterol: ~239 mg
  
  

• Sodium: ~3,545 mg
  
  

• Fiber: ~21 g
  
  

• Sugar: ~32 g
  
  

• Potassium: ~3,208 mg
  
  

• Vitamin A: ~7,984 IU
  
  

• Vitamin C: ~68 mg
  
  

• Calcium: ~420 mg
  
  

• Iron: ~11 mg