Panes con PolloSalvadoran Chicken Sandwiches

Name: Panes con Pollo (Salvadoran Chicken Sandwiches)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: El Salvador
Ingredients: 1 pcs Whole Chicken; 1800 ml Water; 150 g Onion (chopped); 15 g Garlic (crushed); 12 g Salt; 2 g Black Pepper; 2 pcs Cuban Bread (split into portions); 80 g Mayonnaise; 30 g Mustard; 120 g Romaine Lettuce (shredded); 200 g Tomato (sliced); 150 g Cucumber (sliced)

This Salvadoran-style chicken sandwich is built with soft bread, shredded stewed chicken, crisp vegetables, and a creamy mustard spread. It is hearty, festive, and especially good served warm or at room temperature.

Prep

20m

Cook

Serves

Estimated

Nutrition

Per serving

764kcal

Calories

44g

Protein

39g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1pcs
Whole Chicken
1.8l
Water
150g
Onion (chopped)
15g
Garlic (crushed)
12g
Salt
2g
Black Pepper

Assembly

2pcs
Cuban Bread (split into portions)
80g
Mayonnaise
30g
Mustard
120g
Romaine Lettuce (shredded)
200g
Tomato (sliced)
150g
Cucumber (sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the chicken, water, onion, garlic, salt, and black pepper in a large pot. Simmer until the chicken is fully cooked and very tender and reaches 74°C (165°F).
02
Lift out the chicken, let it cool slightly, then shred the meat. Moisten it with a little of the cooking liquid so it stays juicy and reaches 74°C (165°F).
03
Stir the mayonnaise and mustard together until smooth.
04
Split the Cuban bread into sandwich portions and spread the cut sides with the sauce.
05
Fill each sandwich with the shredded chicken, romaine lettuce, tomato, and cucumber, then close and serve.

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