Chicken Romesco Sandwich (Print Version)
# Ingredients:
→ Chicken Prep
01 -
50g panko crumbs
02 -
50g plain flour
03 -
1 egg, beaten
04 -
2 chicken breasts, halved into thin fillets
05 -
2 tablespoons olive oil
→ Romesco Mix
06 -
4 sun-dried tomatoes
07 -
½ tablespoon balsamic vinegar
08 -
2 roasted red bell peppers (from a jar)
09 -
2 cloves garlic
10 -
1 teaspoon paprika
11 -
4 tablespoons olive oil
12 -
2 teaspoons kosher salt
13 -
2 tablespoons almonds
→ Leafy Salad
14 -
1 tablespoon mayo
15 -
½ lemon, juiced
16 -
2 tablespoons sour cream
17 -
Small bunch of arugula/rocket
18 -
1 tablespoon grated parmesan
19 -
5 gem lettuce leaves, chopped
→ Finishing Touch
20 -
3 cloves garlic, finely chopped
21 -
4 tablespoons softened butter
22 -
Parmesan for sprinkling
23 -
2 focaccia breads
24 -
5g parsley, minced
# Instructions:
01 -
Coat the chicken fillets in flour first, then dip in egg, and finally in panko. Fry them in olive oil for about 4 minutes per side until crispy and golden.
02 -
Throw all the romesco ingredients into a blender and mix until smooth. Add extra oil if it's too thick.
03 -
Whisk together sour cream, mayo, lemon juice, parmesan, and some pepper. Mix it into the lettuce and rocket until coated evenly.
04 -
Combine softened butter with parsley and garlic in a bowl. Spread over focaccia, sprinkle parmesa,n and grill until toasted.
05 -
Spread romesco sauce on focaccia, add chicken and salad, and press the other bread slice on top. Wrap it up in paper for easy handling.
# Notes:
01 -
Make it ahead and keep chilled in the fridge
02 -
You can easily double the portions
03 -
Tastes best served fresh!