Description
🥪 Crunchy Chicken Romesco Sandwich: A Flavorful Delight
This sandwich layers crispy golden chicken with a smoky, garlicky Romesco sauce on crusty bread for a crave-worthy bite. It’s perfect for lunch, dinner, or anytime you want something both crunchy and saucy!
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts (halved lengthwise)
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½ cup buttermilk
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1 cup panko breadcrumbs
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½ tsp smoked paprika
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Salt & pepper to taste
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Olive oil or spray for baking or frying
For the Romesco Sauce:
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1 roasted red bell pepper (jarred or fresh)
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¼ cup almonds or walnuts
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1 small garlic clove
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1 tbsp tomato paste
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1 tbsp red wine vinegar
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¼ cup olive oil
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Salt & pepper to taste
Assembly:
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4 crusty sandwich rolls or ciabatta
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Fresh arugula or baby spinach
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Optional: sliced pickles, red onions, or cheese
Instructions
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Marinate the chicken: Soak chicken in buttermilk with a pinch of salt for 20–30 minutes.
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Prepare coating: Mix panko with smoked paprika, salt, and pepper. Dredge chicken from buttermilk into crumbs.
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Cook chicken:
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Oven method: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
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Pan method: Fry in a little olive oil until golden and cooked through.
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Make Romesco sauce: Blend all sauce ingredients until smooth. Taste and adjust seasoning.
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Assemble sandwiches: Spread Romesco on both sides of each roll. Add chicken, greens, and any extras you love.
Notes
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For extra crunch, toast the sandwich rolls before assembling.
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The Romesco sauce keeps well in the fridge for up to 5 days—great as a dip or spread!
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You can swap in grilled veggies or tofu for a vegetarian twist.
- Prep Time: 20 minutes |
- Cook Time: 25 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32 g