A Salvadoran Classic: The Story Behind Pan con Pollo
Pan con Pollo is a beloved Salvadoran dish, often served at celebrations and family gatherings. This sandwich features marinated chicken, crisp vegetables, repollo (mixed cabbage) nestled inside pan francés (French bread) and topped with a mouthwatering recaudo (sauce), for a perfect blend of flavors and textures.
My family prepares this dish for holiday feasts, and the aroma of slow-cooked chicken and fresh bread always signal a special occasion. Pan con Pollo is my daughter’s favorite dish. I believe that in cooking we all learn to add our own sazón (seasoning) and no two recipes are ever alike. My daughter prefers Ama’s (grandma’s) sazón the most and she isn’t afraid to let me know it, she is a true Salvadoreña.
The preparation of some components of this dish, like the repollo, taste better when prepared in advance to allow the flavors to come together, but the wait will be worth it. Don’t be afraid to make a little extra, you’ll find that you can use the topping on other dishes as well, you won’t regret making more.
More Than Just a Sandwich…
Every time I make Pan con Pollo, I remember our family gatherings where everyone squeezes around the table, immediately needing a napkin or two to wipe the tasty sauce as it drips down your chin. The aroma of the chicken and pan francés fills the air, and no matter how full you are, there is always room for one more bite.
Salvadoran Pan con Pollo isn’t just a sandwich; it’s the centerpiece of holiday feasts, a must-have for birthdays, and a meal that always tastes like home.
So tell me—what’s the dish that instantly reminds you of home? I’d love to hear your food stories! Comment below.
Pan Con Pollo
Prep Time
20 minutes
Cook Time
1 hour
Serves
6
Ingredients
For the chicken:
- 5 lbs bone-in chicken thighs or drumsticks or you can use a whole chicken
- ¼ cup mustard
- 1 tbsp vinegar or Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
For the toppings:
- 6 soft sandwich rolls or bolillos
- 1 cup shredded cabbage
- 1/2 cup sliced tomatoes
- 1/4 cup mayonnaise
- 1/4 cup mustard
- 1/2 cup curtido (Salvadoran pickled cabbage) (Recommended Brand)
Steps
1
Marinate the chicken: In a bowl, mix mustard, Worcestershire sauce, salt, pepper, and olive oil. Coat chicken pieces and let marinate for at least 30 minutes.
2
Cook the chicken: Heat a large skillet over medium heat, add chicken, and brown for 5 minutes per side. Add chicken broth, cover, and simmer for 45 minutes until tender.
3
Prepare the toppings: While chicken cooks, shred the cabbage, slice tomatoes, and mix mayonnaise with mustard.
4
Assemble the sandwiches: Slice rolls, spread with mayo-mustard mix, add shredded chicken, top with curtido, tomatoes, and cabbage.
5
Serve hot: Enjoy with a side of crispy fries or plantain chips.
Tips and Variations
- Use rotisserie chicken for a quicker version.
- Swap bolillos for French baguette for a crustier sandwich.
- Add avocado slices for extra creaminess.
Serving Suggestions for Pan Con Pollo
- Serve with Salvadoran horchata or tamarind juice for a traditional pairing.