Easy Pan con Pavo

Name: Easy Pan con Pavo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 15 serving
Ingredients: 8 fresh tomatoes; 1- 28 oz can crushed tomatoes; ¼ cup extra virgin olive oil; 1 large yellow onion; 1 poblano pepper or bell pepper; 8 cloves garlic; ½ teaspoon red pepper flakes; ¼ teaspoon ground black pepper; kosher salt; 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; Turkey: Leftover shredded turkey; 8 or more large hoagie; 1 small cabbage; 1 bunch of Watercress or Cilantro; 2 cucumbers; 8 radishes; 1 cup mayonnaise; 1 large white or red onion; 1 cup yellow mustard

User Reviews

5.0

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
15
Calories
261 kcal
Course
Main Course
Cuisine
South American

Easy Pan con Pavo

Deacon Moody

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Pan con Pavo, also known as Panes con Chumpe, is a classic Salvadoran comfort food—a flavorful twist on the turkey sandwich. This recipe was inspired by my beloved Pan con Pollo but with a Thanksgiving twist.

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Ingredients

Servings

8 fresh tomatoes , chopped
1- 28 oz can crushed tomatoes
¼ 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
½ teaspoon red pepper flakes
¼ 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
Turkey: Leftover shredded turkey. (The sauce is large enough to accommodate 5 cups of leftover turkey meat or more). *Disassemble the turkey into large pieces or shreds.

To Assemble:

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

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Instructions

Prepare the Sauce:

Heat olive oil over medium-high heat in a large saucepan. Add Chile Árbol, Chile Guajillo, Chile Pasilla, and Chile Ancho. Sauté for 1–2 minutes until the oil takes an orange hue.
Add garlic, fresh tomatoes, Poblano pepper, and onion. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
Stir in the crushed tomatoes. Rinse the can with 2 cups of hot water and add the liquid to the pan. Season with chicken bouillon, Sazón Goya, sugar, black pepper, and red pepper flakes to taste. Bring the sauce to a boil, then reduce heat to medium-low, stirring frequently to prevent the sauce from sticking or burning at the bottom of the pan.
Use an immersion blender or standard blender to process the mixture until smooth (blend in batches if using a standard blender, leaving the lid vented for heat to escape). Return the blended sauce to the saucepan.
Add the disassembled leftover turkey and bay leaves. Simmer over medium-low for about 30 minutes, stirring occasionally, until the sauce thickens and develops deeper color.
Remove the skin and bones from the turkey. Shred the meat into bite-size pieces using two forks. Return the shredded turkey to the sauce and adjust the seasoning with salt and pepper as needed. Remove bay leaves before serving.

Assemble Pan con Pavo:

Arrange all prepared vegetables on a baking sheet lined with parchment paper. Set aside. Preheat the oven to 400°F.
Toast Bolillo rolls on a sheet pan or directly on the oven grates for about 10 minutes, flipping halfway through.
Place toasted rolls on plates and cut them lengthwise. Spread mayonnaise on one side and mustard on the other.
Layer the sandwich with shredded cabbage or lettuce, cucumber slices, onion, tomato, and radish.
Mound shredded turkey onto the bread, add a spoonful of sauce, and top with watercress or cilantro.
Repeat for remaining rolls.

Equipments used:

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Store any leftover turkey stew in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The turkey stew can be prepared a day or two in advance. Reheat gently on the stovetop before assembling the sandwiches. Vegetables can also be prepped ahead and stored in separate containers in the fridge.
Freezing: The turkey stew freeze well. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water if needed to adjust the consistency.
Storage: Store any leftover turkey stew in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The turkey stew can be prepared a day or two in advance. Reheat gently on the stovetop before assembling the sandwiches. Vegetables can also be prepped ahead and stored in separate containers in the fridge.
Freezing: The turkey stew freeze well. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water if needed to adjust the consistency.