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Salvadoran Panes con Pollo (Chicken Sandwich)

Salvadoran Panes con Pollo
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Panes con Pollo, is a cherished dish in El Salvador that brings together the comfort of tender meat, fresh vegetables, and flavourful spices, all tucked into a soft roll.

It’s not just a sandwich, it’s an experience, a culinary expression of Salvadoran warmth and hospitality. Found at family gatherings, holidays, and street food stalls, Panes con Pollo is more than a meal; it’s a tradition that unites people over its hearty flavours and comforting familiarity.

Want to dive deeper into Salvadoran Cuisine? Don’t miss our post on 26 Traditional Salvadoran Foods to Try

What Is Panes con Pollo?

Panes con Pollo is a sandwich, but calling it that feels like an understatement. It’s a beautifully seasoned chicken stew served on crusty yet soft Salvadoran bread, garnished with a variety of fresh and pickled vegetables.

The chicken is marinated and cooked until tender, often with a blend of aromatic spices that infuse the meat with bold, savoury flavours. This dish is typically enjoyed at festive events, from Christmas dinners to birthday celebrations, where its rich aroma and vibrant presentation make it a centrepiece of the table.

What sets Panes con Pollo apart is its perfect harmony of textures and flavours. The bread absorbs the flavourful juices without becoming soggy, while the fresh vegetables and pickled toppings add a refreshing crunch. The combination makes each bite a delightful balance of savoury, tangy, and slightly spicy notes.

Ingredients and Taste

The main ingredient of Panes con Pollo is, of course, the chicken. It is usually marinated with a mix of garlic, onions, tomatoes, and traditional Salvadoran spices such as cumin and oregano, then simmered until tender in a flavourful sauce. The sauce often includes achiote, which gives it a rich, golden hue and a subtle earthiness.

The bread, known as “pan francés” in El Salvador, is a crusty roll that holds its shape while soaking up the chicken’s juices. Toppings vary but often include crisp lettuce, sliced cucumbers, tomatoes, and pickled onions.

A generous spread of mayonnaise and mustard adds creaminess and tang, while optional additions like boiled eggs or radishes provide extra layers of flavour and texture. Some variations include a drizzle of salsa criolla, a tangy tomato based sauce that amplifies the dish’s vibrant profile.

The result is a sandwich that’s hearty and satisfying, with every bite offering a medley of tender meat, creamy sauces, and fresh, crunchy vegetables. The flavours are bold yet balanced, a reflection of the Salvadoran palate’s love for seasoning and freshness.

A Taste of History

The roots of Panes con Pollo trace back to European influences, particularly the introduction of bread making techniques brought by Spanish colonists. Over time, Salvadorans adapted these techniques, creating their own unique version of crusty rolls.

The idea of combining seasoned chicken with bread likely emerged as a practical way to serve a crowd, evolving into the festive dish it is today.

Panes con Pollo has become a symbol of celebration in Salvadoran culture, served during special occasions and enjoyed as a treat that brings families together.

Its enduring popularity speaks to its ability to blend convenience with rich, comforting flavours. More than just a sandwich, it’s a dish steeped in history and tradition, offering a taste of El Salvador’s culinary heritage in every bite.

How to Make Panes con Pollo (Salvadoran Chicken Sandwich)

Panes con Pollo is a cherished Salvadoran street and home-style dish featuring tender chicken simmered in a fragrant tomato sauce, served in a crusty roll with crisp vegetables and tangy dressing. It’s hearty, messy in the best way, and bursting with Latin warmth. See the recipe card at the bottom for printable directions

Ingredients

For the Chicken and Sauce

  • 1 whole chicken (about 1.2 kg), cut into serving pieces
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 medium tomatoes, chopped
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground achiote (annatto) or paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 500 ml chicken stock
  • Salt and freshly ground black pepper, to taste

For Assembly

  • 4 crusty sandwich rolls (bolillo or baguette-style)
  • 1 small cucumber, thinly sliced
  • 1 small tomato, sliced
  • ½ small red onion, thinly sliced
  • 1 small lettuce, leaves separated and washed
  • 2 radishes, thinly sliced
  • 4 tbsp mayonnaise
  • 1 tbsp mustard
  • 2 tbsp Worcestershire sauce

Cooking Instructions

Step 1: Prepare the chicken

Clean the chicken pieces thoroughly and pat them dry. Season lightly with salt and pepper. This initial seasoning helps develop flavour as the chicken browns later.

Step 2: Brown the chicken

In a large pot, heat vegetable oil over medium heat. Add the chicken pieces and brown on all sides until golden. Remove the chicken and set aside. This step builds depth in the sauce through the caramelised bits left in the pan.

Step 3: Build the flavour base

In the same pot, add onion, bell pepper, and garlic. Sauté for about 3 minutes until fragrant and softened. Stir in chopped tomatoes and cook until they begin to break down into a coarse sauce.

Step 4: Season and enrich the sauce

Add tomato paste, cumin, achiote, oregano, and bay leaves. Stir well to coat the vegetables in the spices. Cook for another 2 minutes to deepen the aroma before adding the chicken stock.

Step 5: Simmer the chicken

Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce. Bring to a gentle boil, then reduce the heat and simmer for 35–40 minutes until the chicken is tender and the sauce thickens. Stir occasionally to prevent sticking.

Step 6: Adjust seasoning

Taste the sauce and adjust salt and pepper to your preference. If desired, add a splash of Worcestershire sauce for extra savouriness. Once cooked, remove the chicken from the pot and allow it to cool slightly before shredding the meat.

Step 7: Prepare the sandwich rolls

Slice each roll lengthways but not all the way through. Lightly toast them under a grill for 1–2 minutes to make the crusts crisp yet soft inside.

Step 8: Mix the dressing

In a small bowl, combine mayonnaise, mustard, and a touch of Worcestershire sauce. This dressing gives the sandwich its creamy, tangy signature.

Step 9: Assemble the sandwiches

Spread the dressing inside each roll. Layer lettuce, tomato, cucumber, onion, and radish slices. Add a generous portion of shredded chicken and drizzle over some of the tomato sauce from the pot.

Step 10: Serve and enjoy

Serve the sandwiches warm, ideally wrapped in paper to hold the sauce. Panes con Pollo is best enjoyed with a side of pickled jalapeños or curtido for a bright contrast.

Variations and Substitutions

  • Achiote substitute: Use paprika mixed with a small amount of turmeric for colour and mild flavour.
  • Rolls: Bolillo or baguette rolls are traditional, but ciabatta or any crusty bread can work.
  • Protein: For a lighter version, use chicken breast instead of a whole chicken.
  • Vegetables: Add avocado slices or pickled vegetables for extra freshness.

Cooking Tips for Perfect Panes con Pollo

  • Brown the chicken well before simmering for a richer sauce base.
  • Simmer slowly to allow the sauce to thicken and the flavours to meld.
  • Shred the chicken finely for easier layering and neater sandwiches.
  • Slightly toast the bread to prevent it from becoming soggy under the sauce.
  • Save some sauce to drizzle right before serving for extra juiciness.
Salvadoran Panes con Pollo

Salvadoran Panes con Pollo (Chicken Sandwich)

Tender chicken simmered in spiced tomato sauce, packed into toasted rolls with lettuce, cucumber, radish, and pickled vegetables, topped with mayo and mustard.
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dishes
Cuisine Salvadoran
Servings 4
Calories 874 kcal

Equipment

  • Large pot
  • Skillet
  • Knife and cutting board
  • Oven or toaster
  • Spoon or spatula

Ingredients
  

For the Chicken and Sauce

  • 1 whole chicken about 1.2 kg, cut into serving pieces
  • 2 tbsp vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 3 medium tomatoes chopped
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground achiote annatto or paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 500 ml chicken stock
  • Salt and freshly ground black pepper to taste

For Assembly

  • 4 crusty sandwich rolls bolillo or baguette-style
  • 1 small cucumber thinly sliced
  • 1 small tomato sliced
  • ½ small red onion thinly sliced
  • 1 small lettuce leaves separated and washed
  • 2 radishes thinly sliced
  • 4 tbsp mayonnaise
  • 1 tbsp mustard
  • 2 tbsp Worcestershire sauce

Instructions
 

  • Clean the chicken pieces thoroughly and pat them dry. Season lightly with salt and pepper. This initial seasoning helps develop flavour as the chicken browns later.
  • In a large pot, heat vegetable oil over medium heat. Add the chicken pieces and brown on all sides until golden. Remove the chicken and set aside. This step builds depth in the sauce through the caramelised bits left in the pan.
  • In the same pot, add onion, bell pepper, and garlic. Sauté for about 3 minutes until fragrant and softened. Stir in chopped tomatoes and cook until they begin to break down into a coarse sauce.
  • Add tomato paste, cumin, achiote, oregano, and bay leaves. Stir well to coat the vegetables in the spices. Cook for another 2 minutes to deepen the aroma before adding the chicken stock.
  • Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce. Bring to a gentle boil, then reduce the heat and simmer for 35–40 minutes until the chicken is tender and the sauce thickens. Stir occasionally to prevent sticking.
  • Taste the sauce and adjust salt and pepper to your preference. If desired, add a splash of Worcestershire sauce for extra savouriness. Once cooked, remove the chicken from the pot and allow it to cool slightly before shredding the meat.
  • Slice each roll lengthways but not all the way through. Lightly toast them under a grill for 1–2 minutes to make the crusts crisp yet soft inside.
  • In a small bowl, combine mayonnaise, mustard, and a touch of Worcestershire sauce. This dressing gives the sandwich its creamy, tangy signature.
  • Spread the dressing inside each roll. Layer lettuce, tomato, cucumber, onion, and radish slices. Add a generous portion of shredded chicken and drizzle over some of the tomato sauce from the pot.
  • Serve the sandwiches warm, ideally wrapped in paper to hold the sauce. Panes con Pollo is best enjoyed with a side of pickled jalapeños or curtido for a bright contrast.

Nutrition

Serving: 1Calories: 874kcalCarbohydrates: 55gProtein: 49gFat: 51gSaturated Fat: 12gPolyunsaturated Fat: 18gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 153mgSodium: 955mgPotassium: 1448mgFiber: 7gSugar: 15gVitamin A: 3117IUVitamin C: 71mgCalcium: 171mgIron: 6mg
Keyword chicken sandwich
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