Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and black pepper.

Place the flour in a shallow dish. In another shallow dish, beat the egg. In a third shallow dish, place the breadcrumbs.

Coat each chicken breast in the flour, shaking off the excess. Dip into the beaten egg, then coat with breadcrumbs, pressing gently to adhere.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to the prepared baking sheet and bake for an additional 10 minutes to ensure they are crispy.

While the chicken is baking, toast the slices of bread in the same skillet until golden brown.

Once the chicken is done, let it rest for a few minutes, then slice it into strips.

To assemble the sandwiches, spread romesco sauce on one side of each slice of toasted bread. Layer with arugula, sliced tomatoes, red onion, and the crispy chicken strips. Top with the other slice of bread.

Serve immediately and enjoy!