1. Prepare the Romesco Sauce

Start by making the romesco sauce. In a blender or food processor, combine the roasted red peppers, toasted almonds, minced garlic, red wine vinegar, olive oil, smoked paprika, and cayenne pepper (if using). Blend everything together until smooth, scraping down the sides as needed. Taste and season with salt and pepper to your liking.

The romesco sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. This will allow the flavors to meld and develop, making the sauce even more flavorful.

2. Prepare the Chicken

While the romesco sauce is blending, prepare the chicken. If the chicken breasts are thick, slice them horizontally to create thinner cutlets that cook faster and more evenly. Season both sides of the chicken with salt and pepper.

Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow bowls. In the breadcrumb bowl, add garlic powder and paprika for extra flavor.

Dredge each piece of chicken in the flour first, ensuring it’s fully coated. Then dip it in the beaten eggs and coat it with the seasoned breadcrumbs. Press the breadcrumbs gently onto the chicken to help them stick.

3. Cook the Chicken

Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken pieces in a single layer, making sure not to overcrowd the pan. Cook the chicken for 4-5 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.

For extra crispy chicken, you can use a deep fryer, but a skillet works just fine. Be sure to avoid turning the chicken too early—let it cook undisturbed until the crust is golden and crunchy before flipping.

4. Toast the Bread

While the chicken is cooking, toast your sandwich rolls or ciabatta bread. You can do this in a toaster or on a skillet with a little butter for an extra crispy, buttery texture. The toasted bread will provide a sturdy base for the crunchy chicken and sauce.

If you prefer your bread to be softer, you can skip the toasting step, but the crispy texture of the bread complements the crunch of the chicken wonderfully.

5. Assemble the Sandwich

To assemble the sandwich, spread a generous amount of romesco sauce on the bottom half of each toasted bread roll. Place a piece of crispy chicken on top of the sauce, followed by a few fresh greens, such as arugula or spinach. If desired, add sliced tomato and pickles for added crunch and freshness.

Top with the other half of the toasted bread roll and press down gently to secure the sandwich.

6. Serve and Enjoy

Slice the sandwich in half, if desired, and serve immediately. The crunchy chicken, creamy romesco sauce, and fresh greens come together to create a sandwich that’s both satisfying and full of flavor. Enjoy with a side of your favorite chips, a salad, or some crispy fries for the perfect meal.