Ultimate Crunchy Chicken Romesco Focaccia Sandwich (Print version)
Crispy panko-crusted chicken on olive focaccia with smoky romesco, arugula, and Manchego. A bold lunch or dinner sandwich ready in 35 minutes.
# Ingredients:
For the crunchy chicken
01 -
1.5 lb (680 g) boneless skinless chicken breasts (about 3 medium)
02 -
1/2 cup (65 g) all-purpose flour
03 -
2 large eggs, beaten
04 -
1.5 cups (90 g) panko breadcrumbs
05 -
1 teaspoon smoked paprika
06 -
Salt and black pepper
07 -
1/3 cup (80 ml) olive oil, for frying
For the romesco
08 -
1 jar (12 oz / 340 g) roasted red peppers, drained
09 -
1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, drained
10 -
1/3 cup (45 g) blanched almonds
11 -
2 cloves garlic, peeled
12 -
2 tablespoons sherry vinegar
13 -
1 teaspoon smoked paprika
14 -
1/4 teaspoon cayenne pepper (optional)
15 -
1/3 cup (80 ml) extra-virgin olive oil
16 -
Salt to taste
For assembly
17 -
1 loaf focaccia bread, cut into 4 squares and split horizontally
18 -
2 cups (60 g) fresh arugula
19 -
4 oz (115 g) Manchego cheese, thinly sliced or shaved
# Instructions:
01 -
Combine the drained roasted red peppers, drained tomatoes, blanched almonds, garlic, smoked paprika, cayenne (if using), sherry vinegar, and extra-virgin olive oil in a food processor. Blend until smooth and thick, scraping down the sides once. Season with salt and set aside.
02 -
Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Set up three shallow dishes: flour seasoned with salt and pepper, beaten eggs, and panko mixed with the smoked paprika and a pinch of salt. Dredge each breast in flour, then egg, then panko, pressing gently to adhere.
03 -
Heat the olive oil in a large heavy skillet over medium-high heat until shimmering. Fry the chicken for 3-4 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack to rest and stay crisp.
04 -
Split the focaccia squares horizontally. Toast the cut sides cut-side down in a dry skillet over medium heat or under a broiler for 1-2 minutes until lightly crisp and warmed through.
05 -
Spread a generous layer of romesco on the bottom half of each focaccia square. Top with a fried chicken cutlet, a handful of arugula, and shaved Manchego. Cap with the top half of the focaccia and serve immediately.
# Good to know:
01 -
For best texture, serve immediately after assembling so the chicken stays crisp.
02 -
The romesco can be made up to 5 days ahead and refrigerated.