Panes con Pollo Recipe – The Juiciest Salvadoran Chicken Sandwich Ever!

Craving a bite of authentic Latin flavor? This Salvadoran chicken sandwich, known as Panes con Pollo in El Salvador, is the ultimate comfort food! Imagine tender chicken simmered in a rich tomato sauce, tucked into crusty bread with crisp veggies and tangy pickled toppings. Whether you’ve tried El Salvador chicken sandwiches before or not, this traditional Salvadoran sandwich will instantly transport you to the vibrant streets of San Salvador — where every bite tastes like home.

What is Panes Con Pollo?

Panes con Pollo, meaning “chicken bread” in Spanish, is more than just a sandwich. This Latin American sandwich combines slow-cooked, seasoned chicken with a homemade tomato sauce, pickled vegetables, and toasted bread. It is often compared to other Salvadoran comfort foods due to its bold flavors and hearty ingredients.

This sandwich is a Salvadoran holiday dish often served during Christmas, New Year’s Eve, birthdays, and family reunions. While some prefer the Pan con Pavo (turkey version), the chicken variation remains the most popular.

Why You’ll Love This Recipe

• Incredibly Flavorful – The juicy, well-seasoned chicken, combined with the rich tomato-based sauce, creates a mouthwatering combination that’s both comforting and exciting.Perfect for Any Occasion – This sandwich is great for holidays, family gatherings, or even a simple weeknight meal. It’s a dish that brings people together!A Taste of Authentic Salvadoran Cuisine – Experience traditional Salvadoran food at its finest, with homemade flavors that capture the essence of Salvadoran street food.Easy to Customize – Whether you like it spicy, extra saucy, or loaded with fresh vegetables, this sandwich can be tailored to your preference.Make-Ahead Friendly – The chicken and sauce can be prepared in advance, making it perfect for meal prep or serving a crowd without last-minute stress.A Fun and Messy Eating Experience! – This isn’t just any sandwich—it’s a flavor explosion! The crispy bread, juicy filling, and vibrant toppings make it fun and satisfying to eat.

Ingredients for Panes Con Pollo

A great Salvadoran chicken sandwich starts with quality ingredients. Below are the essential components:

For the Chicken

• 2 lbs bone-in chicken (thighs, drumsticks, or breasts)
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil

For the Salsa Roja (Tomato Sauce)

• 5 Roma tomatoes, chopped
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 Guajillo chili, soaked and chopped
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp achiote powder
• 1 tbsp sesame seeds
• 1 tbsp ground almonds
• 2 cups chicken broth
• 2 tbsp olive oil

For the Sandwich

• 6 French bread rolls (Bolillo, Hoagie, or Baguette)
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 2 cups shredded lettuce (Romaine or Iceberg)
• 1 cup sliced tomatoes
• 1 cup sliced cucumbers
• ½ cup pickled carrots
• ½ cup pickled radishes
• ½ cup sliced onions
• Fresh cilantro for garnish

How to Make Panes Con Pollo (Step-by-Step Guide)

1. Marinate and Cook the Chicken

1. In a large bowl, mix mustard, Worcestershire sauce, cumin, black pepper, and salt.
2. Coat the bone-in chicken thoroughly and let it marinate for at least 30 minutes.
3. Heat olive oil in a large pan and sear the chicken on both sides until golden brown.
4. Remove from heat and set aside while preparing the sauce.

2. Prepare the Salsa Roja (Tomato Sauce)

1. Heat olive oil in a pan and sauté the onions, garlic, and tomatoes until softened.
2. Add Guajillo chili, cumin, oregano, achiote, sesame seeds, and ground almonds.
3. Pour in chicken broth and let simmer for 15 minutes.
4. Blend the sauce until smooth and return it to the pan.
5. Add the browned chicken, cover, and simmer for 30-40 minutes until tender.

This sauce is similar to what’s used in a Street Corn Chicken Rice Bowl, balancing warmth and depth of flavor.

3. Assemble the Sandwich

1. Slice the French bread rolls and lightly toast them.
2. Mix mayonnaise and mustard, spreading the mixture on the bread.
3. Layer with lettuce, tomatoes, cucumbers, pickled carrots, and radishes.
4. Add shredded chicken and drizzle extra sauce on top.
5. Garnish with fresh cilantro and close the sandwich.

Serving Suggestion

Panes con Pollo pairs well with:

• Curtido – Salvadoran cabbage slaw
• Horchata or tamarind juice – Classic Salvadoran drinks
• Yuca fries or fried plantains – A delicious side option

For a street food-style experience, wrap the sandwich in parchment paper and serve with extra sauce.

Serve with sides: Pair with Quick Stir-Fry Vegetables or Southern-Style Unsweetened Cornbread for a hearty meal.

Tips for the Best Panes Con Pollo

• Use bone-in chicken for the best flavor.
• Toast the bread to prevent it from getting too soggy.
• Let the chicken marinate overnight for a deeper taste.
• Don’t skip the pickled veggies! They add the perfect crunch and acidity.

Variations and Substitutions

1. Pan Con Pavo (Turkey Version)

For a holiday twist, swap chicken for roasted turkey.

2. Vegan Option

Use jackfruit or mushrooms instead of chicken.

3. Gluten-Free Alternative

Serve with gluten-free bread or lettuce wraps.

4. Spicy Version

Add extra Guajillo chilies or a splash of hot sauce.

Storage and Leftovers

• Refrigerate chicken and sauce for up to 5 days.
• Freeze for up to 3 months.
• Assemble sandwiches just before serving to keep them fresh.
• Use leftovers in Authentic Birria Tacos or enchiladas!

Frequently Asked Questions (FAQs)

Final Thoughts

Panes con Pollo is more than just a sandwich—it’s a beloved Salvadoran dish that brings together bold flavors, fresh ingredients, and comforting textures in every bite. Whether you’re making it for a holiday feast, a weekend meal, or a casual lunch, this authentic Salvadoran chicken sandwich is guaranteed to impress.

With its juicy, spice-infused chicken, rich tomato sauce, and crisp veggies, this sandwich delivers a perfect balance of flavors. Plus, it’s easy to customize, making it a great addition to your regular meal rotation.

And if you love Latin-inspired dishes, don’t miss our Gombo Soup Recipe for another comforting, flavorful meal.

Now that you have the perfect recipe, it’s time to get cooking! Try it out, share it with family and friends, and experience the true taste of El Salvador in your own kitchen.

Panes Con Pollo: The Most Delicious Salvadoran Chicken Sandwich Recipe

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• Author: Janet
• Total Time: 1 hour 15 minutes
• Yield: 6 sandwiches 1x

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Description

This authentic Panes con Pollo recipe brings the bold flavors of El Salvador to your kitchen! Featuring tender, marinated chicken, slow-cooked in a rich tomato-based sauce, and served in crusty bread with crisp vegetables and tangy pickled toppings, this Salvadoran chicken sandwich is perfect for any occasion. Whether you’re preparing it for a holiday meal, a weekend lunch, or a street food-style gathering, this flavorful Latin American sandwich will impress everyone at the table!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 lbs bone-in chicken (thighs, drumsticks, or breasts)
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil

For the Salsa Roja (Tomato Sauce):

• 5 Roma tomatoes, chopped
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 Guajillo chili, soaked and chopped
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp achiote powder
• 1 tbsp sesame seeds
• 1 tbsp ground almonds
• 2 cups chicken broth
• 2 tbsp olive oil

For the Sandwich:

• 6 French bread rolls (Bolillo, Hoagie, or Baguette)
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 2 cups shredded lettuce (Romaine or Iceberg)
• 1 cup sliced tomatoes
• 1 cup sliced cucumbers
• ½ cup pickled carrots
• ½ cup pickled radishes
• ½ cup sliced onions
• Fresh cilantro for garnish

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Instructions

• Marinate the Chicken: In a large bowl, mix mustard, Worcestershire sauce, cumin, black pepper, and salt. Coat the chicken and marinate for 30 minutes (or overnight for deeper flavor).
• Cook the Chicken: Heat olive oil in a pan and sear the marinated chicken until golden brown. Remove and set aside.
• Prepare the Salsa Roja: In the same pan, sauté onions, garlic, and tomatoes until soft. Add Guajillo chili, cumin, oregano, achiote, sesame seeds, and ground almonds. Pour in chicken broth and simmer for 15 minutes. Blend until smooth.
• Simmer the Chicken in the Sauce: Return the chicken to the pan with the sauce and cook for 30-40 minutes until tender.
• Toast the Bread: Slice the French rolls and lightly toast them for added crunch.
• Assemble the Sandwich: Spread mayonnaise and mustard on the bread. Layer with lettuce, tomatoes, cucumbers, pickled carrots, and radishes. Add shredded chicken, drizzle with extra sauce, and garnish with fresh cilantro.
• Serve Immediately & Enjoy!

Notes

• For a spicier sandwich, add extra Guajillo chilies or a splash of hot sauce to the Salsa Roja.
• Leftover chicken can be used for tacos, rice bowls, or enchiladas.
• Store the chicken and sauce separately in the fridge for up to 5 days or freeze for 3 months.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop & Simmering
• Cuisine: Salvadoran

Nutrition

• Serving Size: 1 sandwich
• Calories: 550 kcal
• Sugar: 6g
• Sodium: 950mg
• Fat: 950mg
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 90mg

Keywords: Panes con Pollo, Salvadoran chicken sandwich, traditional Salvadoran food, Latin American sandwiches, Salvadoran cuisine