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.