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Panes con Pavo (Salvadoran Stuffed Turkey Sandwich)

The Quirky Foodster Team

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Ingredients

  • 800g turkey breast or thigh, boneless
  • 4 tomatoes, chopped
  • 1 onion, chopped, divided
  • 3 garlic cloves
  • 1 tsp achiote (annatto) paste
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 500ml (2 cups) chicken stock
  • 4 crusty French bread rolls
  • 1 cucumber, thinly sliced
  • 2 radishes, thinly sliced
  • 1 cup shredded cabbage
  • 2 tbsp watercress leaves
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste

Method

  1. Blend half the onion, the tomatoes, garlic, achiote, cumin and oregano into a smooth sauce.
  2. Heat oil in a large pot and sear the turkey on all sides for 5 minutes.
  3. Pour in the blended sauce and chicken stock, bring to a simmer, cover and cook for 45-60 minutes until the turkey is tender enough to shred.
  4. Remove the turkey, shred it with two forks, and return it to the sauce to soak up the juices.
  5. Slice the rolls open and warm them slightly, then dip the inside of the bread in the pan juices.
  6. Fill each roll generously with shredded turkey, remaining raw onion, cucumber, radish, cabbage and watercress.
  7. Serve warm, with extra pan juice on the side for dipping.

Introduction:

This warm submarine-style sandwich is a Salvadoran party and lunchtime staple.

Cultural Background:

This warm submarine-style sandwich is a Salvadoran party and lunchtime staple. Turkey (or chicken) is marinated and roasted with Pipil-influenced spices, then piled into a French roll with vegetables and a rich pan juice — a dish with roots stretching back to indigenous cooking traditions later shaped by European bread-making.

Tips:

Dipping the bread lightly in the meat's cooking juices before filling is what separates an authentic pan relleno from an ordinary sandwich — don't skip it.

Variations:

Chicken thighs can replace turkey. Some cooks add a slice of avocado or a spoonful of mayonnaise for extra richness.

Storage:

Store the shredded turkey and sauce separately from the assembled sandwich; the meat keeps for 3 days refrigerated.

Reheating:

Reheat the turkey and sauce gently on the stovetop; assemble sandwiches fresh rather than reheating them whole.

Nutrition:

Approx. 480 kcal, 38g protein, 14g fat, 52g carbohydrates, 4g fibre per sandwich.

FAQs:

Q: Can I use a slow cooker?
A: Yes — cook the turkey in the sauce on low for 6 hours, then shred as directed.

Q: What bread works best?
A: A crusty French-style roll that can absorb the juices without falling apart is ideal.

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