Learn how to make the traditional Salvadoran chicken sandwich, Panes con Pollo, perfect for parties or family cookouts. Discover the key ingredient and optional toppings for this flavorful dish.
Panes con pollo, the Salvadoran version of a chicken sandwich, is a wonderful way to celebrate a party, birthday, holiday or just a regular family cookout .
One thing to note is the type of bread used. Some folks say that pan francés and Mexican bolillo are the same and interchangeable; I say for some things, sure, but not for this Salvadoran dish. This sandwich requires a hollow bread that will hold and absorb a lot of sauce. Bolillo can sometimes be too doughy and its crumb doesn’t absorb liquid very well, so using it would be a travesty.
If you’re eating the sandwich and realize that it’s falling apart because of the sauce, that’s okay — it just means you’re doing it right. I’ve been to parties where the bread is soaked and whoever is putting the sandwiches together still says, “Oh wait, let me spoon more sauce on there.” Once, on Christmas Eve, my brother, my husband and I were making the holiday family rounds, and a tía whom we went to visit was still cooking and cutting the vegetables for the panes.
If you are using a whole chicken, debone it and then divide into eight pieces: two breast halves, two thighs, two drumsticks and two wings. Discard the rest. Toast the pan francés in the oven right before the chicken is done cooking and while you’re preparing all the vegetables.
Panes Con Pollo Salvadoran Chicken Sandwich Party Food Family Cookout Traditional Dish Bread Sauce Toppings
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