Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crunchy Chicken Romesco Sandwich

  • Author: Sally Thompson
  • Total Time: 35 minutes
  • Yield: 2 sandwiches 1x

Description

Craving a satisfying, flavor-packed meal that checks all the boxes? The Crunchy Chicken Romesco Sandwich is the ultimate go-to—featuring golden, crispy chicken, a bold and smoky homemade romesco sauce, and a handful of peppery arugula on toasted ciabatta. Whether you’re looking for a quick lunch, easy dinner idea, or something unique to upgrade your sandwich game, this easy recipe has your back. The contrast of textures and the punchy flavor combination make it an instant favorite. It’s perfect for food lovers who enjoy simple yet gourmet-style creations—delivering crunchy, juicy, and creamy goodness in every single bite.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (pounded thin)
  • ½ cup all-purpose flour
  • 1 egg (beaten)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • 2 tbsp olive oil (for frying)

For the Romesco Sauce:

  • 1 large roasted red bell pepper
  • ⅓ cup roasted almonds
  • 1 garlic clove
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • ¼ cup olive oil
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • Optional: pinch of red pepper flakes

For Assembly:

  • 2 ciabatta rolls (sliced and toasted)
  • 1 cup arugula or baby spinach

Instructions

  1. Make the Romesco Sauce:
    Blend roasted red pepper, almonds, garlic, tomato paste, vinegar, olive oil, paprika, salt, and pepper until smooth with a bit of texture. Set aside.
  2. Prepare Chicken:
    Pound chicken breasts to even thickness. Season with garlic powder, paprika, salt, and pepper.
  3. Bread the Chicken:
    Dredge chicken in flour, then egg, then panko mixed with Parmesan. Press to coat well.
  4. Cook the Chicken:
    Heat olive oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. (Alternatively, bake at 425°F/220°C for 18–20 minutes.)
  5. Toast the Bread:
    Toast ciabatta until crisp on the edges.
  6. Assemble the Sandwich:
    Spread romesco sauce on both halves of the bread. Layer chicken, then arugula. Top with the other bread half.
  7. Serve:
    Slice in half and serve warm.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Save This Recipe On Pinterest For Later

Find it online: https://ladysavor.com/crunchy-chicken-romesco-sandwich/