Crunchy Chicken Romesco Sandwich

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Imagine biting into a sandwich that’s crunchy on the outside, juicy and tender on the inside, and layered with a bold, nutty, and smoky sauce that elevates each bite. The Crunchy Chicken Romesco Sandwich is a vibrant fusion of crispy pan-fried chicken, fresh peppery greens, and a rich homemade Romesco sauce—tucked neatly into a perfectly toasted roll. This sandwich isn’t just a meal; it’s an experience packed with textures and deep Spanish-inspired flavors.

Perfect for lunch, dinner, or a gourmet weekend snack, this sandwich combines comfort and sophistication. The Romesco sauce made with roasted red peppers, almonds, garlic, and olive oil adds a tangy, slightly spicy kick that balances the savory crunch of the chicken cutlet. Whether you’re a sandwich lover looking to impress or just craving something hearty and different, this dish promises to satisfy.

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Ingredients for this Crunchy Chicken Romesco Sandwich

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk (for marinating)
  • 1 cup all-purpose flour
  • 1/2 cup breadcrumbs or panko
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil for frying
• For the Romesco Sauce:
  • 1 roasted red bell pepper (jarred or homemade)
  • 1/4 cup roasted almonds
  • 1 garlic clove
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika for added depth
• To Assemble:
  • 2 ciabatta or rustic sandwich rolls
  • 1 cup fresh arugula
  • Extra olive oil for drizzling
  • Optional: fresh parsley or basil leaves for garnish

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Step 1: Marinate the Chicken

Start by slicing the chicken breasts horizontally to create thinner cutlets. Place them in a bowl with the buttermilk, cover, and refrigerate for at least 30 minutes—or up to overnight. This step ensures the chicken stays juicy and tender during frying.

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Step 2: Prepare the Romesco Sauce

While the chicken marinates, make the Romesco sauce. In a blender or food processor, combine the roasted red pepper, almonds, garlic, tomato paste, red wine vinegar, and olive oil. Blend until slightly chunky or smooth, depending on your preference. Season with salt, pepper, and a pinch of smoked paprika if desired. Set aside.

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Step 3: Bread the Chicken

In a shallow dish, mix the flour, breadcrumbs, paprika, garlic powder, salt, and black pepper. Remove the chicken from the marinade, let the excess drip off, and dredge each piece in the flour mixture until well coated on both sides.

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Step 4: Fry Until Crispy

Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry the chicken cutlets for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.

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Step 5: Toast the Bread

Cut the ciabatta rolls in half and toast them lightly in a pan or oven until golden and crisp on the inside. This adds extra texture and helps hold up against the juicy fillings.

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Step 6: Assemble the Sandwich

Spread a generous layer of Romesco sauce on the bottom half of each toasted roll. Layer on the crispy chicken cutlet, followed by a handful of fresh arugula. Top with more sauce if you like, and close with the top half of the roll.

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Step 7: Serve and Enjoy

Slice the sandwich in half, serve warm, and enjoy the burst of bold, savory flavors. Perfect with a side of crispy fries, a simple salad, or even just on its own.

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Estimated Nutrition

Per sandwich (approximate):

• Calories: 610 kcal
• Protein: 36g
• Carbohydrates: 38g
• Fat: 35g
• Fiber: 3g
• Sugars: 3g
• Sodium: 780mg

Nutritional values may vary depending on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I bake the chicken instead of frying it?

Yes! For a lighter version, bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway. Use a wire rack for maximum crisp.

2. Is Romesco sauce spicy?

Not inherently—it has a smoky, nutty flavor with a mild tang. You can add chili flakes or a bit of cayenne if you prefer heat.

3. Can I use a different type of nut in the sauce?

Absolutely. While almonds are traditional, walnuts or hazelnuts also work well and offer different flavor notes.

4. What kind of bread is best for this sandwich?

Rustic breads like ciabatta or sourdough work great. You want something sturdy that won’t get soggy easily.

5. Is this sandwich freezer-friendly?

It’s best to freeze only the cooked chicken cutlets. Wrap them individually and freeze for up to 2 months. Thaw and reheat in an oven before assembling.

6. Can I make this gluten-free?

Yes—use gluten-free breadcrumbs and flour for the chicken, and a gluten-free roll or bread of your choice.

7. What else can I serve with this sandwich?

Try it with sweet potato fries, a cucumber salad, or roasted vegetables for a well-rounded meal.

8. How long does homemade Romesco sauce last?

Stored in an airtight container in the refrigerator, it lasts up to 7 days. You can also freeze it for up to a month.

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