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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.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Salvadoran
Keyword: Salvadoran, sandwich, turkey
Servings: 8 servings

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.