Entree: El Salvador – National Cuisine – Panes con Pollo (Savory shredded chicken sandwiches served in soft rolls with mayonnaise and pickled curtido)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 4 soft sandwich rolls, about 3.5 oz (100 g) each (bolillo or pan francés style)
- 2 lb (900 g) boneless skinless chicken thighs, cooked and shredded
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 red bell pepper, finely chopped, about 6 oz (170 g)
- 2 garlic cloves, minced, about 1 tsp (5 g)
- 1/2 tsp (1 g) dried oregano
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) ketchup
- 1 tbsp (15 ml) yellow mustard (optional)
- 1 tbsp (15 ml) lime juice
- 1 medium tomato, sliced, about 5 oz (140 g)
- 2 hard-boiled eggs, sliced (optional)
- Salt and black pepper to taste
- For quick curtido (Salvadoran pickled cabbage):
  - 2 cups (150 g) shredded green cabbage
  - 1/2 cup (60 g) shredded carrot
  - 1/4 cup (60 ml) white vinegar
  - 1/4 cup (60 ml) water
  - 1/2 tsp (1 g) dried oregano
  - 1/2 tsp (3 g) salt
  - Pinch of sugar (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the curtido: in a bowl combine 2 cups (480 ml) shredded cabbage, 1/2 cup (120 ml) shredded carrot, 1/4 cup (60 ml) white vinegar, 1/4 cup (60 ml) water, 1/2 tsp (2.5 ml) oregano, 1/2 tsp (2.5 ml) salt and a pinch of sugar. Toss and let sit at least 20 minutes; refrigerate if making ahead.
2. In a skillet heat 1 tbsp (15 ml) oil over medium. Add chopped onion and red bell pepper and sauté until softened, about 5 minutes. Add garlic and oregano and cook 30 seconds.
3. Add the cooked shredded chicken to the skillet and stir to heat through. Season with salt and pepper. Remove from heat and let cool slightly.
4. In a bowl combine 1 cup (240 ml) mayonnaise, 1/4 cup (60 ml) ketchup, 1 tbsp (15 ml) mustard (if using), and 1 tbsp (15 ml) lime juice. Taste and adjust seasoning.
5. Toss the warm shredded chicken with the mayonnaise mixture until evenly coated. Add more mayo or lime to adjust creaminess and brightness.
6. To assemble, split each roll and layer a generous portion of the chicken mixture, a spoonful of curtido, a slice of tomato, and sliced hard-boiled egg if using.
7. Serve immediately while rolls are still soft. Panes con Pollo are traditionally enjoyed with a cold soft drink or fresh fruit juice.

1. Make the curtido: in a bowl combine 2 cups shredded cabbage, 1/2 cup shredded carrot, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp oregano, 1/2 tsp salt and a pinch of sugar. Toss and let sit at least 20 minutes; refrigerate if making ahead.
2. In a skillet heat 1 tbsp oil over medium. Add chopped onion and red bell pepper and sauté until softened, about 5 minutes. Add garlic and oregano and cook 30 seconds.
3. Add the cooked shredded chicken to the skillet and stir to heat through. Season with salt and pepper. Remove from heat and let cool slightly.
4. In a bowl combine 1 cup mayonnaise, 1/4 cup ketchup, 1 tbsp mustard (if using), and 1 tbsp lime juice. Taste and adjust seasoning.
5. Toss the warm shredded chicken with the mayonnaise mixture until evenly coated. Add more mayo or lime to adjust creaminess and brightness.
6. To assemble, split each roll and layer a generous portion of the chicken mixture, a spoonful of curtido, a slice of tomato, and sliced hard-boiled egg if using.
7. Serve immediately while rolls are still soft. Panes con Pollo are traditionally enjoyed with a cold soft drink or fresh fruit juice.