Easy Pan con Pavo
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
15
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Calories
261 kcal
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Course
Main Course
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Cuisine
South American
Easy Pan con Pavo
Description
Easy Pan con Pavo uses chopped fresh tomatoes, a variety of dried chiles such as ancho, guajillo, pasilla, and chile arbol, along with garlic, onions, and poblano pepper to create a deeply flavored sauce. The sauce is cooked until the vegetables soften, then blended and combined with leftover shredded turkey, simmered gently to meld flavors. Seasoned with oregano, red pepper flakes, and chicken bouillon, it achieves a balanced heat and richness.
The turkey stew is assembled into sandwiches using large rolls or hoagies, layered with shredded cabbage or lettuce leaves, fresh watercress or cilantro, thinly sliced cucumber, radishes, onions, mayonnaise, and mustard. This combination provides fresh crispness to accompany the hearty meat and sauce.
Leftover turkey stew can be made ahead, gently reheated before assembly, and stored refrigerated for up to 3 days or frozen for up to 3 months. Vegetables can be prepared in advance and stored separately to keep crispness when building sandwiches.
Ingredients
- 8 tomato chopped, fresh
- 1- 28 oz crushed tomatoes canned
- ¼ cup extra virgin olive oil , olive oil, canola, or vegetable oil
- 1 yellow onion chopped, large
- 1 poblano pepper any color), chopped, or bell pepper
- 8 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper ground
- kosher salt , to taste
- 3 teaspoons oregano dried
- 2 cups water hot
- 1 tablespoon sugar
- 2 bay leaf
- 1 chile ancho
- 1 guajillo chile or California chile
- 1 Pasilla chile
- 3 Chile Arbol
- 1 sazon goya culantro y achiote
- 2 tablespoons chicken bouillon Knorr brand
- turkey The sauce is large enough to accommodate 5 cups of leftover turkey meat or more). *Disassemble the turkey into large pieces or shreds, leftover shredded
To Assemble:
- 8 or more large hoagie , submarine, bolillo rolls, or french rolls, as needed
- 1 cabbage shredded or 16 leaves remain lettuce (left whole, small
- 1 watercress bunch, or cilantro
- 2 cucumber unpeeled and sliced in thin slices
- 8 radish thinly sliced
- 1 cup mayonnaise , to taste
- 1 onion cut in half, and thinly sliced, large; or red onion
- 1 cup yellow mustard , to taste
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.
Notes
- Store leftover turkey stew in an airtight container in the refrigerator for up to 3 days.
- The stew can be prepared a day or two ahead and reheated gently on the stovetop before assembling sandwiches.
- Prepare and store fresh sandwich vegetables separately in the fridge to maintain their texture.
- Freeze the stew in freezer-safe containers for up to 3 months; thaw overnight in the fridge and reheat with added water if needed to adjust consistency.
User Reviews
Overall Rating
5
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