Description
This Crunchy Chicken Romesco Sandwich features crispy, golden-brown breaded chicken breasts paired with vibrant, smoky romesco sauce on toasted crusty bread. Garnished with fresh arugula or spinach and optional toppings like sliced avocado or pickled jalapeños, this sandwich combines a satisfying crunch with rich Mediterranean-inspired flavors. Ready in just 30 minutes, it makes a perfect hearty lunch or dinner for four.
Ingredients
Scale
Chicken and Breading
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko preferred for extra crunch)
- ½ cup flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Olive oil, for frying
Sauce and Bread
- 1 cup romesco sauce (store-bought or homemade)
- 4 slices of crusty bread (ciabatta, sourdough, or your choice)
Garnish and Optional Toppings
- Fresh arugula or spinach, for garnish
- Optional toppings: sliced avocado, pickled jalapeños, or red onion
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them gently until they are about ½ inch thick. This ensures even cooking and a tender, juicy texture.
- Season the Chicken: In a bowl, combine the flour with garlic powder, paprika, salt, and pepper. Dredge each flattened chicken breast in this seasoned flour mixture, making sure to shake off any excess.
- Coat in Eggs: Whisk the eggs in a separate bowl. Dip each seasoned chicken breast into the egg mixture, ensuring it is fully coated to help the breadcrumbs adhere.
- Crust with Breadcrumbs: Press the egg-coated chicken breasts into the breadcrumbs, coating both sides thoroughly for a crunchy exterior.
- Heat the Oil: Warm olive oil in a large skillet over medium heat. The oil should be hot enough to sizzle slightly when the chicken is added.
- Fry the Chicken: Carefully add the breaded chicken breasts to the skillet and cook for 5-7 minutes on each side or until they are golden brown and cooked through. Once cooked, transfer them to paper towels to drain any excess oil.
- Toast the Bread: Using the same skillet, toast the slices of bread for 1-2 minutes on each side until they develop a golden crust. This imparts extra flavor and texture to the sandwich.
- Assemble the Sandwich: Spread a generous amount of romesco sauce on each slice of toasted bread. Layer the crunchy chicken breast on top, add fresh arugula or spinach, and your choice of optional toppings like sliced avocado, pickled jalapeños, or red onion. Close the sandwich and serve immediately for the best flavor and texture.
Notes
- You can use store-bought romesco sauce or make your own for a fresher flavor.
- Pounding the chicken to an even thickness prevents uneven cooking and keeps it juicy.
- For a spicier kick, add hot paprika or cayenne pepper to the flour mixture.
- Use panko breadcrumbs for an extra crispy coating.
- This sandwich pairs well with a simple side salad or crispy fries.
