Description

Savor the satisfying crunch of this Crunchy Chicken Romesco Sandwich, featuring breaded chicken breasts, provolone cheese, and a vibrant Romesco sauce, all nestled between fresh ciabatta rolls.

Ingredients

Scale

2 boneless

skinless chicken breasts

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 tsp smoked paprika

Salt and pepper

to taste

2 eggs

beaten

2 tbsp olive oil

4 tbsp Romesco sauce (store-bought or homemade)

4 ciabatta rolls

halved

4 slices provolone cheese

1 cup arugula

½ red onion

thinly sliced

Instructions

Preheat your oven to 400°F (200°C).
Pound the chicken breasts to even thickness using a meat mallet or rolling pin.
Season the chicken with salt, pepper, and smoked paprika.
Set up a breading station with one bowl for beaten eggs, another for panko mixed with Parmesan cheese.
Dip each chicken breast into the eggs, then coat with the panko mixture.
In a non-stick skillet, heat olive oil over medium-high heat and cook the breaded chicken until golden brown, about 4-5 minutes per side.
Once cooked, transfer the chicken to a baking sheet and place in the oven for an additional 10 minutes.
Meanwhile, toast the ciabatta rolls until lightly crispy.
Assemble the sandwich by spreading Romesco sauce on the bottom half of each roll, adding a chicken breast, a slice of provolone, arugula, and red onion.
Top with the other half of the ciabatta roll, slice in half, and serve immediately.

Notes

For a homemade Romesco sauce, blend roasted red peppers, almonds, garlic, olive oil, and vinegar until smooth. Feel free to customize toppings and add other greens.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 250
Protein: 3g

Keywords: Crunchy Chicken Romesco Sandwich, chicken sandwich, Romesco sauce, panko chicken, ciabatta sandwich