The Best Pan Con Pollo | Shredded Chicken Sandwich

Bread with chicken, also known as bread with turkey and bread with hen, originated in El Salvador Where it refers to a traditional Latin dish that has a pleasant and unique taste. This traditional Best Pan Con Pollo is translated to “bread with turkey.” Bread with hen is a variation of the popular banh mi sandwich, which originated in Vietnam. Impress your friends by making this delicious lunch!


Best Pan Con Pollo Recipes & Making

The base of one of the best selling recipes is a hearty delicious chicken stew made with rotisserie chicken and flavor combinations that are family approved by my loved ones and I. It’s also quick and easy to assemble. It is a one-pot meal that can be on the table in under an hour to make adobo smothered chicken sandwiches that will melt in your mouth as you bite into it . Our adobo BBQ sauce recipe has heat, but the mixture is balanced with savory and sweet notes for some northern Spanish flair!


Find LA's Best Salvadoran Chicken Sandwich at This Street Food Corridor - Eater LA


The good thing about this recipe is that it’s a very simple, short and straightforward way to include more vitamins, minerals and protein into your diet for the rest of the week. It might cost a little extra up-front, but when you break it down each serving comes in at only $0.29 USD per meal before tax (based on how much you’re likely to consume). Furthermore – what I like to do is pre-make this on Sundays or whenever there’s time where I have a bit more free time than usual and just toss it in my fridges to use later during busy workweeks!


Additionally, you can use this recipe to prepare various meals; for example, you can turn it into a turkey sandwich. A Mexican-inspired dish that uses this recipe is shredded chicken wrapped around black beans and cheese and then served in a tortilla. You could also make Chimichangs, Flautas or Burritos with this recipe. Or, you know… just serve over Buttered Noodles or Something Else You Like!



Most busy people who want to save time in the kitchen on busy weeknights and are looking for some fresh ideas don’t have to look any further! This recipe for Chicken Dinner is an ingenious idea for those that are on a tight schedule – without sacrificing taste! No need to be cooking up a whole chicken, or going through the trouble of chopping it up before making meals. All you need is a rotisserie chicken, which makes this recipe convenient and easy because there’s no precooking needed.


Pan con Pollo - Wanna Bite



Experience the simple pleasures of an authentic rotisserie-Style chicken, expertly spiced and marinated with salt and cracked black pepper in every bite. This fully cooked rotisserie chicken is a snap to prepare – it’s even pre-sliced for your convenience. With our signature flavours, you are sure to satisfy any crowd with this incredible quick and easy Mexican meal experience!


Pan con Pollo is a classic in the Central American region. Typically it consists of chicken that has been marinated in tomato sauce and El Relajo spices that have then been hand-pulled into a hearty sandwich with fresh tomato, cucumbers, raw onion, watercress, shredded cabbage, and sometimes hard-boiled eggs.


Nowadays, almost every country has its version of Pan con Pollo, like Pan con Pollo Peruano, a popular dish in Peru, or Pan de Pollo Guatemalteco, also a popular dish in Guatemalan. Similarly, there are meat variations and different cooking methods. For example, Panes Relleno from Mexico is made with chicken and ricotta cheese inside the bread roll whereas Thai-style Khao Man Gai is cooked using rice instead of bread. An Italian variation called Pollo al Mattone (chicken baked under a brick) can be served hot or cold with marinara sauce and is rather popular all over the world.


Community Canteen on Twitter: "What's for lunch? We say, Salvadorian Chicken Sandwich w/salsa roja, Salvadorian slaw, cucumber, radish &watercress!" / Twitter


Although modern kitchen appliances have made Pan con Pollo at home easier than ever before, this wasn’t always the case. The dish was once tricky and time-consuming to prepare, even though it is now an everyday weeknight dinner in many households. Nevertheless, these cooking methods are still practiced and preserved in many cultures today. Many people don’t know that the preparation of Pan con Pollo is actually a type of rouladen belonging to the German/Austrian caste system as it combines elements of French cuisine with traditional Germanic preparation, then mixed with English cuisine after British colonization.


Although modern kitchen appliances like microwaves and ovens have made preparing Pan con Pollo at home easier than ever before, this wasn’t always the case. They were once tricky and time-consuming to prepare, even though they are now everyday weeknight dinners in many households. Nevertheless, these cooking methods are still practiced and preserved in many cultures today.



  • A whole rotisserie chicken can be made by using leftover boiled chicken, roasted chicken, or turkey, or from scratch using a fresh whole chicken. 
  • In addition to onion, tomatoes, and poblano peppers, I use fresh vegetables.
  • Use your favorite poultry seasoning, or use Sazon Goya Culantro y Achiote for a distinctly Latin flavor.
  • Red pepper flakes and ground black pepper: If you don’t like pepper, or are sensitive to it, reduce the amount; remember, you can always add more, but you can’t take it back.
  • You can also use Kosher salt in place of Knorr Chicken Flavor Bouillon.
  • Traditionally, shredded chicken sandwiches are served on hefty bread, such as Bolillo or hoagie.
  • Cabbage, watercress, cucumbers, radishes, and onion make up the toppings.
  • Ingredients: Mayonnaise and yellow mustard are essential condiments in this recipe; they give it a distinctive flavor. You should use generous amounts of both to enhance the flavor of the pan de Pollo even more. If either of them do not appeal to you, you can leave them out.


Pin on Chompipan Feb-Marz



  1. Prepare the tomato sauce and add the rotisserie chicken: If desired, disassemble the chicken into large pieces or pull off the meat from the chicken, discarding the skin and bones before adding to the sauce.
  2. Cover and cook the sauce for 30 minutes over medium heat until it thickens. Top each sandwich with watercress or cilantro, then spread a small spoonful of sauce over each bun. 



Leftover chicken stew sauce can be stored in an airtight container in the refrigerator for three days.


The chicken stew sauce can be reheated on the stovetop over medium heat or in the microwave until warm.

Is it possible to prepare it in advance?

You can make the Chicken Stew Sauce “Salsa de Pan de Pollo” up to three days in advance. After cooling, cover and chill. When you are ready to eat, gently reheat on the stovetop over medium heat or in the microwave. Next, assemble the Pan con Pollo just before serving so they don’t get soggy.


Pan con Pollo is an excellent stand-alone dish because it is filling and satisfying on its own.

Additional Suggestions:

Serve it with a Chilled Coca-Cola or Beer.




This does not necessarily have to be from scratch; you can use fresh chicken or leftovers if you wish. Keep in mind that fresh chicken will need to be cut up and steamed. Add the remaining sauce ingredients and cook, stirring occasionally, until the meat is falling off the bone and the sauce has thickened, about one hour and ten minutes.


No, it won’t ruin it; you can use any kind of meat you want, even leftovers, such as Thanksgiving turkey, which I highly recommend so you have an excuse to make our delicious Pan con Pavo/Pan con Chumpe recipe.


Salvadoran dishes such as Pan con Pollo are built around a spice mix called relajo. consists of sesame seeds, annatto paste, bay leaves, black pepper, dried California chile, dried ancho chile, pumpkin seeds, and raw peanuts; the spice mix may vary according to the dish or cook.


In my Pan de Pollo, I don’t use Relajo Spice Mix, but if you’re interested, I’ve included a homemade recipe. This recipe yields approximately 3/4 cup.

The ingredients are as follows:1 California or pasilla dried chili, tear into large pieces, 1 ancho dried chili, tear into large pieces, (1) 3″ cinnamon stick, 4 dried bay leaves, 2 tablespoons coriander seeds, 1 tablespoon dried oregano, 2 tablespoons raw unsalted peanuts, 2 tablespoons raw unsalted pumpkin seeds (pepitas), 2 tablespoons sesame seeds, 1 tablespoon cumin seeds, 1 teaspoon whole cloves, 1 tablespoon whole black peppercorns, 1 teaspoon dried thyme, 1 tablespoon Achiote (annatto) seeds or 2 teaspoons powder

Prepare the dried chiles by removing their stems and tearing them into large pieces. Turn the chiles once or twice in a large skillet over medium-high heat until the color changes and the aroma develops, about 2 minutes. Remove from the heat.

Using the same skillet, toast sesame seeds, peanuts, and pumpkin seeds for about a minute. Then add the black pepper, coriander seeds, bay leaves, cinnamon sticks, cloves, and thyme. Cook, stirring until aromatic, for a further minute. Let it cool.

Once cooled, transfer everything to a blender along with the achiote seeds and blend on high for about 1 minute (be careful not to overprocess, you don’t want it to become a paste). You can make the Relax Spice Mix up to 1 month in advance. Keep it airtight at room temperature.



Add a couple of spoonfuls of the Relajo Spice Mix when sweating the aromatics for the Pan con Pollo sauce.

What kind of bread to use

You can use any hearty sandwich bread, such as bolillo or hoagy bread.


After the bones have cooled, remove them and discard them. Shred the chicken with two forks or your hands, then make bite-size pieces.



  1. If you’d like the sauce thicker, cook a little more until it is the consistency you’d like.
  2. Refrigerate the leftover filling for up to 3 days. Assemble the sandwiches just before serving.
  3. Reheat the chicken stew gently on the stovetop or in the microwave.
  4. The sauce is done when the sauce is thickened and no longer watery.
  5. Alternatively, you can pull the meat from the chicken, discarding the skin and bones before adding to the sauce, if desire.




  • 8 fresh tomatoes, chopped 
  • 1- 28 oz can crushed tomatoes
  • 1/4 cup extra virgin olive oil, olive oil, canola, or vegetable oil
  • 1 large yellow onion, chopped 
  • 1 Poblano pepper or bell pepper (any color), chopped
  • 8 cloves garlic, minced 
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • Kosher salt, to taste
  • 3 teaspoons dried oregano
  • 2 cups hot water
  • 1 tablespoon sugar
  • 2 bay leaves
  • 1 Chile Ancho
  • 1 Chile Guajillo or Chile California
  • 1 Chile Pasilla
  • 3 Chile Arbol
  • 1 packets sazon goya culantro y achiote
  • 2 tablespoons knorr chicken flavor bouillon
  • 1 store-bought rotisserie chicken, *Disassemble the chicken into large pieces or leftover turkey from Thanksgiving 😏



  • 8 or more large hoagie, submarine, bolillo rolls, or french rolls, as needed 
  • 1 small cabbage, shredded or 16 leaves remain lettuce (left whole)
  • 1 bunch of Watercress or Cilantro
  • 2 cucumbers, unpeeled and sliced in thin slices
  • 8 radishes, thinly sliced
  • 1 cup mayonnaise, to taste
  • 1 large white or red onion, cut in half, and thinly sliced
  • 1 cup yellow mustard, to taste



Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, frequently stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside

Then add the garlic, fresh tomatoes, poblano pepper, and onion, and continue cooking until the vegetables soften, occasionally stirring, about 10 to 12 minutes. Add the crushed tomatoes, rinse the cans with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.

Bring to a boil and immediately reduce the heat to low, stirring and scraping the bottom of the pan constantly.

Using an immersion blender or a standard blender, process the mixture in batches until it is smooth enough for your taste. When using a standard blender, make sure not to fill the jar more than half full per batch, leave the lid hole open, cover with a clean dishtowel to allow the heat to escape) and pour back into the saucepan. 

Stir in the disassembled bone-in rotisserie chicken and bay leaves to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and slightly reduced, 30 to 45 minutes (if the sauce begins to burn, reduce the heat). The sauce is done when it has thickened and is no longer watery. 

Using salt and pepper as needed, taste and adjust the seasoning. Once the chicken is cool enough to handle, remove the bay leaves along with it. You can use your hands or two forks to shred the meat into bite-size pieces, discarding the bones, and return it to the pot. Stir to combine.



Assemble all the vegetables onto a parchment paper-lined baking sheet. Remove from the oven. Set the oven to 400 degrees Fahrenheit.

Toast your Bolillo Rolls on the middle rack of the oven, on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping them halfway through.

Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side. On the other side, spread mustard, top each bread with shredded cabbage or two pieces of lettuce, a couple of onions, and radish slices.

Each bun should be topped with the shredded chicken, a small spoonful of sauce, and a sprinkle of cilantro or watercress. Make as many Bolillo rolls as you want. Buen provecho! 😋🍻


  • If you are using Raw Chicken Instead of Rotisserie Chicken, keep in mind that you will need to cut the chicken, brown them (if you want to add more flavor), add all the sauce ingredients, and cook until the meat is falling off the bone tender and the sauce becomes thick, about 1 hour 10 minutes.
  • Add more chicken bouillon powder or kosher salt to taste if your chicken stew needs more salt.
  • When disassembling a Rotisserie Chicken, place the chicken breast side up, run a knife down the center of the chicken, and find the bone. Just cut off to one side and slice down the bone from top to bottom. Then, cut between the leg and wing and the other side of the breast, along the other side of the breast. You can now easily remove the entire breast. Follow the same steps for the opposite side. Pull the leg out of the joint gently until it separates. In case it doesn’t come easily, you can use your knife and put a little pressure on the joint to help it come loose. Then repeat the process for the wings. You can also pull the meat from the chicken and discard the skin and bones before adding it to the sauce. Nonetheless, you should disassemble the chicken and leave the bone to allow the sauce to develop more flavor.
  • Leftover Shredded Chicken Sandwich “Pan con Pollo” sauce can be stored in the refrigerator in an airtight container for three days.
  • When blending hot liquids, let them cool for five minutes, then transfer them to a blender, filling it only halfway. Cover the blender with one corner left open. Place a kitchen towel over the lid to catch splatters and pulse until smooth.


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