Panes Con Pollo

Panes Con Pollo is a traditional Salvadoran sandwich made with marinated chicken, a richly seasoned sauce called recaudo, fresh vegetables, and crusty bread.

Ingredients

• 2 lbs chicken thighs
• ⅓ cup yellow mustard
• 2 tbsp mayo
• 1 tbsp kosher salt (to taste)
• 3 large garlic cloves
• 3 roma tomatoes
• 1 medium white onion
• 1 medium green bell pepper
• ¼ cup raw white sesame seeds
• 2 tbsp raw pumpkin seeds
• 1 tsp dried oregano
• ½ tsp whole allspice
• 4 tbsp dried bay leaves
• 1 tbsp pasilla chile, stemmed
• 2 tsp achiote powder
• 2 tsp chicken bouillon powder
• 1 cup water
• 6 tbsp pan francés (French rolls)
• 1 tbsp medium tomato, thinly sliced
• 4 tbsp medium radishes, thinly sliced
• 1 tbsp medium cucumber, thinly sliced
• ¼ head cabbage, thinly sliced

Instructions

For The Chicken:

1. Pat the chicken dry with paper towels.
2. Add onion, chicken, and chicken bouillon to water, and boil until cooked through. Remove the chicken from the boiling water and set aside.

For The Recaudo:

1. Heat a comal or griddle over medium-high heat. Once hot, test by sprinkling a little water—if it evaporates quickly, it’s ready.
2. Add the tomatoes, onion, bell pepper, and whole garlic to the hot surface. Grill until the vegetables darken on one side, about 7 minutes. Flip and grill another 7 minutes to darken the other side. Transfer to a plate and set aside.
3. Reduce heat to medium-low. In a small bowl, combine sesame seeds, pumpkin seeds, oregano, allspice, bay leaves, and pasilla chile. Toast this mixture until fragrant, about 1 minute, stirring to prevent burning.
4. Transfer the toasted spices to a blender, then add the charred vegetables, achiote powder, and chicken bouillon powder. Blend on high speed until smooth, adding water as needed. Set the recaudo aside.

Make the Aioli and Slaw:

1. In a small bowl, combine the remaining mustard (from the ⅓ cup), the mayonnaise, and a pinch of salt to make an aioli.
2. Toss the aioli with the chopped cabbage and onion to create a simple slaw.

Finish the Chicken:

1. Place the cooked chicken in a large sauce pot and pour the recaudo over it. Simmer gently so the chicken absorbs the seasonings.

Make The Sandwich:

1. Preheat oven to 350°F. Slice the pan francés lengthwise, keeping the halves connected. Toast in the oven until golden.
2. Once the chicken is done, load each sandwich with the slaw, about 1 cup of the chicken, and a few slices of tomato, radishes, and cucumber.
3. Drizzle some of the recaudo over each sandwich. Serve with extra recaudo on the side.

Storage Instructions

If you have leftovers, store the chicken and recaudo in an airtight container in the refrigerator for up to 3 days. Keep the vegetables and bread separate to maintain texture. Reheat the chicken and sauce gently on the stovetop before assembling new sandwiches.