Panes Con Pavo
This Salvadoran-style turkey sandwich, known as Panes con Pavo, is packed with flavor from a rich, spiced tomato and chile sauce. Layered with crisp veggies and juicy shredded turkey on crusty bolillos, it’s a comforting dish perfect for the holidays or any special gathering.
Equipment
Ingredients
- 3 lbs turkey, breast, thighs or tenderloin
- 1 whole onion, halved
- 4 garlic cloves
- 6 sprigs of parsley
- 6 sprigs of cilantro
- 1 celery stalk
- 2 bay leaves
- 1 green bell pepper
- 2 tomatoes
- 1 dried chile ancho, stem removed and deveined
- 1 dried chile California, stem removed and deveined
- 1 dried chile guajilo, stem removed and deveined
- 1 tbsp sesame seeds, toasted
- 1 tbsp pepita seeds, toasted
- Pinch of sugar
- 1/2 tbsp chicken bouillon
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbsp oil
- 1 tsp worcestershire sauce
- 1 tbsp tomato paste
- Salt and pepper, to taste
For assembling:
- 8 bolillos
- Mayonnaise
- Lettuce
- Watercress
- Sliced tomatoes
- Sliced cucumber
- Sliced radish
Instructions
- In a large pot of boiling water, add the turkey, onion, garlic, parsley, cilantro, celery, and bay leaves. Cook for 30–40 minutes, or until the turkey is fully cooked through and tender.
- Once done, remove the turkey from the pot, shred it, and set it aside. Keep the cooking broth in the pot.
- To the same broth, add the green bell pepper, tomatoes, and dried chiles. Simmer until everything is soft and cooked through—about 10–15 minutes.
- Carefully transfer the cooked vegetables and broth to a blender. Add the seeds and seasonings, and blend until completely smooth.
- In the same pot, heat 1 tablespoon of oil over medium heat. Pour in the blended sauce, then stir in the shredded turkey, Worcestershire sauce, tomato paste, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
- To assemble the sandwiches, slice the bolillos in half lengthwise and spread a thin layer of mayonnaise on each side.
- Add lettuce, watercress, tomato slices, cucumber, and radish. Top with shredded turkey and spoon over a generous amount of the savory sauce.
- Serve warm and enjoy!
Notes
- You can prep the turkey and sauce a day in advance.
- Use a mix of guajillo and pasilla chiles for depth of flavor.
- Strain the blended sauce for a smoother consistency.
- Bolillos can be swapped with French rolls if needed.
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