Description
A crispy, golden-fried chicken sandwich layered with smoky Romesco sauce, melted cheese, fresh greens, and onions on a toasted ciabatta roll—bold flavor and perfect crunch in every bite.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 eggs, beaten
- 2 tbsp olive oil
- 4 tbsp Romesco sauce
- 4 ciabatta rolls, halved
- 4 slices provolone cheese
- 1 cup arugula
- 1/2 red onion, thinly sliced
Instructions
- Pound chicken breasts to even thickness and season with salt and pepper.
- Combine breadcrumbs, Parmesan, and smoked paprika in a shallow dish.
- Dip chicken into beaten eggs, then coat in breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Cook chicken 3-4 minutes per side until golden and cooked through. Keep warm.
- Toast ciabatta rolls in oven or pan.
- Spread Romesco sauce on both sides of rolls.
- Layer bottom half of each roll with cheese, a piece of chicken, arugula, and onion. Top with other half of the roll.
- Serve immediately with extra Romesco sauce if desired.
Notes
- Use store-bought or homemade Romesco sauce.
- Chicken can be baked instead of fried for a lighter version.
- Try with sliced avocado or roasted peppers for variation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 135mg