Pan con Pollo (Salvadoran Chicken Sandwich)

Pan con Pollo is a popular Salvadoran-style chicken sandwich made with juicy, seasoned chicken, fresh vegetables, and a flavorful tomato-based sauce, all served in a soft bolillo or baguette. This comforting sandwich is often enjoyed at family gatherings and special occasions, bringing together rich Latin American flavors in a delicious handheld meal.

Ingredients

• For the Chicken & Sauce:
• 2 pounds bone-in chicken thighs or drumsticks
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, sliced
• 2 large tomatoes, chopped
• 2 cups chicken broth
• 1 tablespoon tomato paste
• ¼ cup cilantro, chopped
• For the Sandwich Assembly:
• 4-6 bolillo or baguette rolls
• 1 cup mayonnaise
• 1 teaspoon mustard
• 1 teaspoon lime juice
• 1 cup lettuce, shredded
• 1 cup sliced cucumbers
• 1 cup sliced tomatoes
• 1 cup pickled jalapeños or curtido (optional)

Directions

1. Season & Cook the Chicken: In a large pot, heat vegetable oil over medium heat. Season chicken with salt, pepper, cumin, paprika, and oregano. Sear the chicken on both sides until golden brown, about 5 minutes per side.
2. Make the Sauce: Add onions, garlic, and bell peppers to the pot. Sauté until softened. Stir in tomatoes, tomato paste, and chicken broth. Simmer for 30 minutes until the chicken is tender and the sauce thickens. Add cilantro and adjust seasoning as needed.
3. Prepare the Bread: In a small bowl, mix mayonnaise, mustard, and lime juice. Spread onto the bolillo or baguette rolls and lightly toast if desired.
4. Assemble the Sandwiches: Layer shredded lettuce, sliced cucumbers, tomatoes, and pickled jalapeños on the bread. Place a piece of chicken on top, spoon extra sauce over it, and close the sandwich.
5. Serve & Enjoy: Enjoy warm with a side of curtido (Salvadoran cabbage slaw) or crispy fries!