1-First: slice the chicken breasts in half horizontally to make 4 thin cutlets, then coat them with 50g flour, dip in 1 whisked egg, and finally coat with 50g panko breadcrumbs. Heat 2 tablespoons olive oil in a pan over medium heat and fry the cutlets for 4 minutes on each side until they turn golden and crispy. This step ensures that juicy, crunchy texture we all love.

2-Next: blend the romesco sauce by combining 2 garlic cloves, 2 jarred roasted red bell peppers, 4 sun-dried tomatoes, 2 tablespoons almonds, ½ tablespoon balsamic vinegar, 4 tablespoons olive oil, 1 teaspoon paprika, and 2 teaspoons kosher salt until smooth, adding more oil if needed. Once done, set it aside for assembly later. For more sauce inspiration, check out this grilled veggie sandwich that pairs well with similar flavors.

3-After frying, remove the chicken and drain on a kitchen towel to soak up any excess oil. In a bowl, mix 2 tablespoons sour cream, 1 tablespoon mayonnaise, juice of half a lemon, 1 tablespoon grated parmesan, and black pepper, then fold in 5 finely chopped gem lettuce leaves and a handful of arugula to create a fresh salad topping.

4-Preheat your grill and prepare the focaccia by mixing 4 tablespoons room temperature butter with 5g finely chopped parsley and 3 minced garlic cloves. Slice the 2 focaccia loaves in half, spread the butter mixture on each side, grate plenty of parmesan over it, and grill until it’s bubbling and golden. Finally, build your sandwich by spreading the romesco sauce on both sides of the focaccia, adding the chicken cutlets and salad, then topping with the other half.

5-Wrap the sandwiches in baking parchment to enjoy right away or save for later. This method keeps everything fresh and tasty, making it easy for baking enthusiasts and seniors to customize as needed. With these steps, you’re set for a delicious meal that highlights the romesco sandwich’s bold Mediterranean flavors.