Salvadorian Pan Con Pollo

Chef and author Amalia Moreno-Damgaard is soakin’ up summer with a summer sandwich with some Latin flair.  Follow Amalia on Instagram @amaliamorenodamgaard.

Salvadorian Pan Con Pollo
Open-faced sandwich with stewed chicken and vegetables
Recipe by chef Amalia Moreno-Damgaard, AmaliaLLC.com

Makes 4 to 6 sandwiches

4 to 6 pirujos or bolillos (elongated Latin buns)
1 batch Relleno de Pollo, chicken and vegetable stew (recipe below)

Garnishes:

1 head Bibb or leaf lettuce, washed and spun dry
1 cup thinly sliced onion
1 cup sliced tomatoes
1/2 cup chopped flat-leaf parsley
1 sliced radish

Condiments:

Light mayonnaise
Bottled hot sauce (optional)

Relleno de Pollo:

1-1/2 cups shredded cooked chicken,
3 large roma tomatoes pureed in a blender
3/4 cup sliced or diced onion
1 minced garlic clove
½ cup julienned or diced bell peppers
½ teaspoon thyme
1 bay leaf
Kosher salt and freshly ground black pepper to taste.

In a deep skillet, combine the tomato puree, onion, garlic, bell peppers, thyme, and bay leaf, and season with salt and pepper. Cook 2-3 minutes, then add the chicken, stir well, taste and adjust seasonings. Simmer covered for 5 minutes.

To assemble the sandwich, split the bun at the top, leaving the bottom attached. Spread mayonnaise on both sides of the bun, add lettuce, and top with chicken and vegetable stew, and garnish with onion, tomato slices, parsley, and radish slices.

Serve with your favorite side, corn or plantain chips.

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