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Panes con Pollo

Panes con Pollo is a traditional Salvadoran chicken sandwich filled with juicy shredded chicken simmered in a rich chile-tomato sauce, then layered with fresh veggies and bolillo bread. Saucy, comforting, and full of flavor, it’s a true taste of El Salvador’s beloved street food.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course, Sandwich
Cuisine: Central American, Salvadoran
Keyword: panes con pollo
Servings: 8 Servings

Equipment

Ingredients

For the Chicken & Sauce:

  • 3 lbs chicken breast, thighs, or tenderloin
  • 1 whole onion halved
  • 4 garlic cloves
  • 6 sprigs parsley
  • 6 sprigs 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 guajillo stem removed and deveined
  • 1 tbsp sesame seeds toasted
  • 1 tbsp pepita seeds toasted
  • Pinch of sugar
  • ½ 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 the Sandwiches:

  • 8 bolillos or French rolls
  • Mayonnaise
  • Lettuce
  • Watercress
  • Sliced tomatoes
  • Sliced cucumber
  • Sliced radish

Instructions

  • In a large pot, bring 10 cups water to a boil.
  • Add chicken, onion, garlic, parsley, cilantro, celery, and bay leaves.
  • Cook 30–40 minutes until chicken is tender.
  • Remove chicken and shred into medium chunks. Reserve cooking broth.
  • Add bell pepper, tomatoes, and dried chiles to broth.
  • Simmer 10–15 minutes until soft.
  • Transfer vegetables and chiles to a blender with 6 cups broth, sesame seeds, pepitas, sugar, bouillon, oregano, and chili powder.
  • Blend until smooth.
  • Heat oil in the same pot.
  • Pour in blended sauce and stir in shredded chicken.
  • Add Worcestershire, tomato paste, salt, and pepper.
  • Simmer 30 minutes until thickened.
  • Slice bolillos and spread mayonnaise.
  • Layer with lettuce, watercress, tomato, cucumber, and radish.
  • Top generously with saucy chicken, adding extra sauce over the filling.
  • Serve warm and enjoy.

Notes

  • Use a mix of chicken cuts for richer flavor.
  • Toast bolillos lightly before assembling for a sturdier sandwich.
  • Don’t skip extra sauce—it’s what makes this dish saucy and authentic.
  • Leftover chicken reheats well the next day; flavors deepen overnight.