Name: Salvadoran Panes con Pollo (Chicken Sandwich)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Salvadoran
Ingredients: 4 bone-in chicken thighs or drumsticks; 1 medium onion, chopped; 4 garlic cloves, minced; 1 green bell pepper, chopped; 1 large tomato, chopped; 2 cups chicken broth; 2 tablespoons balsamic vinegar; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 tablespoon vegetable oil; Salt and pepper, to taste; 2 medium tomatoes, diced; 1/2 cup tomato paste; 1 medium onion, finely chopped; 1 teaspoon annatto achiote powder (optional, for color); 1 teaspoon ground cumin; 1/2 teaspoon sugar; 2 tablespoons vegetable oil; 1 cup chicken broth (reserved from cooking the chicken); Salt and pepper, to taste; 4 Salvadoran-style bolillos or French rolls, sliced lengthwise; 1 cup shredded lettuce; 1 cup sliced cucumbers; 1 cup sliced radishes; 1 cup pickled vegetables (such as carrots, cauliflower, and jalapeños); 1/2 cup mayonnaise; 1/4 cup mustard

Tender chicken simmered in a spiced tomato sauce, packed into toasted rolls with lettuce, cucumber, radish, and pickled vegetables, topped with mayo and mustard. This authentic Salvadoran sandwich delivers a perfect harmony of rich, savory flavors and fresh, crisp textures.

Why You’ll Love This Recipe

This Salvadoran Panes con Pollo is a true comfort food masterpiece that brings together the best of Central American cuisine. The slow-simmered chicken absorbs all the aromatic spices and creates a sauce that’s both rich and bright. The contrast between the warm, saucy chicken and the cool, crisp vegetables makes every bite exciting. Whether you’re looking to explore Salvadoran cuisine or simply want to elevate your sandwich game, this recipe delivers restaurant-quality results with home-kitchen simplicity. The layering of flavors and textures creates a memorable meal that’s perfect for lunch, dinner, or special gatherings.

Salvadoran Panes con Pollo (Chicken Sandwich)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or drumsticks are the foundation of this recipe, providing rich flavor and tender meat that easily shreds after simmering. Their higher fat content compared to breast meat ensures the chicken stays moist throughout the cooking process.

Onions and garlic create an aromatic base that infuses the chicken with depth of flavor as it cooks. These aromatics mellow and sweeten during cooking, becoming part of the rich sauce.

Bell peppers add a subtle sweetness and earthy flavor that complements the tomato base perfectly. You can use green peppers for a slightly sharper taste or red for additional sweetness.

Tomatoes provide natural acidity and umami that forms the backbone of both the cooking liquid and the finished sauce. Fresh tomatoes give the dish brightness, while tomato paste adds concentrated richness.

Chicken broth amplifies the savory chicken flavor throughout the dish and creates the perfect cooking medium for tender, flavorful meat. Reserving some of this broth for the sauce ensures continuity of flavor throughout the dish.

Balsamic vinegar adds a subtle tang and depth that balances the richness of the chicken and sauce. It also helps tenderize the meat during cooking.

Cumin and paprika bring warm, earthy notes that are characteristic of Salvadoran cuisine. These spices add complexity without overwhelming heat.

Annatto/achiote powder gives the sauce its distinctive reddish-orange color and subtle peppery, earthy flavor. While optional, it adds authenticity to the dish.

Bolillos or French rolls provide the sturdy base needed to hold all the flavorful components. The slight crustiness of these rolls stands up well to the saucy filling without becoming soggy.

Fresh vegetables including lettuce, cucumber, and radishes add crucial crispness and freshness that balance the rich, saucy chicken. They provide textural contrast in every bite.

Pickled vegetables bring acidity and crunch that cut through the richness of the chicken and sauce. This traditional component adds brightness to each mouthful.

Mayonnaise and mustard create a creamy, tangy base layer that complements the spiced chicken and helps bind all the ingredients together in each delicious bite.

Directions

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken thighs and sear on both sides until golden, about 4–5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the onion, garlic, bell pepper, and tomato. Sauté for 3–4 minutes, scraping up the browned bits from the chicken. Stir in the cumin, paprika, balsamic vinegar, and a pinch of salt.
Pour in the chicken broth and return the chicken to the pot. Cover and simmer for 25–30 minutes, until the chicken is tender and fully cooked. Reserve 1 cup of the broth for the sauce, then shred the chicken into bite-sized pieces.
While the chicken is cooking, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and diced tomatoes, cooking until softened, about 5 minutes.
Stir in the tomato paste, cumin, annatto powder (if using), and sugar. Mix well for a rich, consistent base.
Gradually add the reserved chicken broth to the skillet, stirring to create a smooth sauce. Simmer the mixture for 8–10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a splash of water or broth.
Combine the shredded chicken with the sauce, ensuring every piece is generously coated. Simmer together for another 5 minutes to deepen the flavor.
Prepare the rolls by lightly toasting them in an oven at 350°F (175°C) for 3–5 minutes, until they are warm and sturdy enough to hold the fillings.
To assemble, spread a thin layer of mayonnaise and mustard on the inside of each roll. Layer with shredded lettuce, sliced cucumbers, radishes, and pickled vegetables. Generously add the saucy chicken to each sandwich.
Serve the Panes con Pollo immediately, garnished with extra pickled vegetables if desired. For an authentic touch, pair with a side of crisp fried plantains or Salvadoran curtido (fermented cabbage slaw).

Servings and Timing

This recipe yields 4 hearty sandwiches, making it perfect for a family meal. Each serving contains approximately 880 calories, providing a satisfying and complete meal. The total preparation and cooking time is about 1 hour and 15 minutes, with 30 minutes of prep time and 45 minutes of cooking. While this isn’t a quick weeknight dinner, most of the cooking time is hands-off, allowing you to prepare other components or simply relax while the chicken simmers to perfection.

Variations

Chicken Breast Version: For a leaner option, substitute boneless, skinless chicken breasts. Reduce the simmering time to about 15-20 minutes to prevent the meat from becoming dry.

Spicy Panes con Pollo: Add 1-2 diced jalapeños or serranos to the sauce, or include a teaspoon of hot sauce for those who enjoy some heat.

Vegetarian Adaptation: Replace the chicken with 2 cups of shredded jackfruit or 3 cups of mixed mushrooms (portobello and oyster work well) for a plant-based alternative with similar texture.

Avocado Addition: Layer in slices of ripe avocado just before serving for added creaminess and healthy fats.

Cheese Option: Add a layer of mild cheese like quesillo or monterey jack between the warm chicken and vegetables for a delicious melty component.

Cilantro-Lime Twist: Add a handful of chopped cilantro and a squeeze of fresh lime juice to the chicken mixture just before serving for a bright, fresh variation.

Garlic Bread Rolls: Brush the inside of the rolls with garlic butter before toasting for an extra layer of flavor.

Storage/Reheating

The chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days. In fact, many find that the flavors deepen and improve overnight, making this an excellent make-ahead option.

For longer storage, the chicken mixture freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat the chicken, warm it gently in a saucepan over medium-low heat, adding a splash of chicken broth if it seems dry. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.

For best results, store the chicken mixture separately from the bread and fresh toppings. Assemble the sandwiches just before serving to prevent the bread from becoming soggy.

If you need to prepare these sandwiches in advance for an event, consider toasting the bread more thoroughly and using a thin layer of mayonnaise on both sides of the roll to create a moisture barrier between the bread and fillings.

Leftover assembled sandwiches can be wrapped tightly in foil and reheated in a 300°F oven for about 10 minutes, though the vegetables will lose some of their crispness.

FAQs

Can I make Panes con Pollo ahead of time?

Yes, the chicken mixture actually improves in flavor overnight. Prepare the chicken and sauce up to 2 days ahead, but store the bread and fresh toppings separately. Assemble just before serving for the best texture and flavor.

What if I can’t find Salvadoran bolillos?

French rolls, submarine rolls, or even sturdy ciabatta make excellent substitutes. The key is choosing bread that’s sturdy enough to hold the saucy filling without falling apart.

Is there a shortcut version using rotisserie chicken?

Absolutely! Use shredded rotisserie chicken and simmer it in the sauce for about 10 minutes to infuse the flavors. You’ll need to make chicken broth separately for the sauce in this case.

What are traditional Salvadoran pickled vegetables?

Typical curtido includes cabbage, carrots, onions, and sometimes cauliflower pickled in vinegar with oregano. Store-bought mixed pickled vegetables work well too, or you can use quick-pickled red onions and carrots.

How can I make this sandwich less messy to eat?

Hollow out some of the soft bread inside the roll to create more space for fillings. You can also wrap the bottom half of the assembled sandwich in parchment paper or foil to catch any drips as you eat.

What can I serve with Panes con Pollo?

Traditional sides include fried plantains (platanos), yuca frita (fried cassava), or a simple cabbage slaw called curtido. A light green salad also works well as a side.

Can I adjust the spice level?

Yes, this recipe is mild as written. Add chopped jalapeños to the sauce or serve with hot sauce on the side for those who prefer more heat.

What’s the difference between this and a Mexican torta?

While similar, Panes con Pollo features a distinctive tomato-based sauce infused with Salvadoran spices. Tortas typically use different seasonings and may include beans or avocado as standard ingredients.

Can I use bone-in chicken breast instead of thighs?

Yes, bone-in chicken breasts will work, though they may require a slightly shorter cooking time (about 20-25 minutes) to avoid drying out. The bones help keep the meat moist and flavorful.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily shreds with two forks. The meat should pull away from the bone without resistance.

Conclusion

Salvadoran Panes con Pollo represents the beautiful simplicity and bold flavors of Central American cuisine. This hearty sandwich strikes the perfect balance between rich, tender chicken in a flavorful sauce and the fresh crunch of raw vegetables. The careful layering of ingredients creates a harmony of textures and tastes that’s greater than the sum of its parts.

What makes this dish so special is how it transforms simple ingredients into something extraordinary through patient cooking and thoughtful assembly. Whether you’re exploring Salvadoran cuisine for the first time or reconnecting with familiar flavors, these chicken sandwiches provide a delicious journey that’s worth every minute spent preparing them.

Don’t be intimidated by the multiple steps – the process flows naturally, and the result is a satisfying meal that will quickly become a requested favorite. Share these Panes con Pollo with friends and family, and watch as they discover the rich culinary traditions of El Salvador one delicious bite at a time.