Chicken Romesco Sandwich (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 chicken breasts split into 4 thinner pieces
02 -
50g panko crumbs
03 -
1 egg, beaten
04 -
50g plain flour
05 -
2 tablespoons of olive oil for frying
→ Romesco Blend
06 -
2 roasted red bell peppers (jarred)
07 -
2 cloves of garlic
08 -
1 teaspoon smoked paprika
09 -
½ tablespoon balsamic vinegar
10 -
4 sundried tomatoes
11 -
4 tablespoons of olive oil
12 -
2 teaspoons coarse salt
13 -
2 tablespoons of almonds
→ Crunchy Salad
14 -
1 tablespoon of parmesan, grated
15 -
A handful of rocket or arugula leaves
16 -
2 tablespoons sour cream
17 -
5 leaves of baby gem lettuce, finely chopped
18 -
½ lemon, juiced
19 -
1 tablespoon of mayonnaise
→ Focaccia Toppings
20 -
5g parsley, chopped small
21 -
Parmesan cheese for shredding
22 -
2 pieces of focaccia bread
23 -
4 tablespoons butter, softened
24 -
3 garlic cloves, finely chopped
# Instructions:
01 -
Cut the chicken into thin fillets, toss in flour, dip in egg, then panko. Cook in olive oil for 4 minutes per side or until crispy and golden.
02 -
Throw all romesco ingredients in a mixer and blend until silky. Add a little extra oil if it's too thick.
03 -
Stir together sour cream, mayo, lemon juice, and parmesan. Toss this with lettuce and arugula leaves.
04 -
Combine garlic, parsley, and softened butter. Spread over focaccia slices, sprinkle with parmesan, and toast under the grill until it’s crunchy and golden.
05 -
Build your focaccia creation by layering on the romesco, crispy chicken, and tossed salad. Wrap it all up in some parchment.
# Notes:
01 -
You can prep early and refrigerate
02 -
Double the mix to make more
03 -
Tastes best when freshly served