Panes con Pavo (Pan Con Chumpe)
User Reviews
4.5
4 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
3 hrs 45 mins
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Rest Time
6 hrs 30 mins
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Total Time
5 hrs
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Servings
20 sandwiches
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Course
Main Course, Lunch
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Cuisine
South American, Salvadoran
Panes con Pavo (Pan Con Chumpe)
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Panes con pavo is a popular traditional Salvadoran sandwich prepared with roasted turkey and its sauce, as well as raw and pickled vegetables.
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Ingredients
For the turkey
- 1 turkey (about 10-12 lb / 5-6 kg)
- 3 lime
- 5 tablespoons butter , melted
- 3 tablespoons mustard sweet
- ½ cup Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the pickled vegetables
- ½ cabbage , shredded
- 1 onion , thinly sliced
- 1 carrot , cut into thin julienne
- ½ cup white vinegar
- 1 cup water
- 1 teaspoon oregano
- 1 green hot pepper cut into julienne
- 1 green bell pepper cut into julienne
- salt
- black pepper
For the turkey sauce
- 2 teaspoons salvadoreño relajo (Salvadoran spice blend)
- 12 tomato
- 1 green bell pepper
- 3 cloves garlic
- 1 (5 oz) can tomato paste
- 2 cups chicken broth
- 8 tablespoons butter , melted
- ½ cup corn starch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the sandwiches
- 20 French bread roll
- lettuce , finely chopped
- tomato sliced
- radish , sliced
- pickled gherkins
- watercress
Required equipment
- Chompipera (oval roasting pot)
Instructions
Pickled vegetables
- Boil a large amount of salt water in a pot.
- When the water begins to boil, add the cabbage, onion, carrot and blanch for just 30 seconds.
- Immediately drain and place the vegetables in a large bowl filled with ice cubes and cold water to stop the cooking.
- When the vegetables are cold, drain again and place in a jar. Add the vinegar, water, bell pepper, hot pepper and oregano. Season with salt and pepper.
- Refrigerate for 6 hours.
Turkey sauce
- Preheat the oven to 250 F / 120 C.
- On the baking sheet, place the tomatoes, green bell pepper, onion and garlic with their skin.
- Roast in the oven until the skin of the tomatoes and green pepper is blistered. This can take about an hour.
- Remove from the oven and let cool.
- Peel the garlic and the onion.
- Peel and seed the tomatoes and green pepper.
- Mix everything with the tomato paste until obtaining a homogeneous mixture.
- Pour this sauce into a large saucepan and mix with the chicken broth.
- Add the Salvadoreño relajo (Salvadoran spice blend) and corn starch dissolved in the hot melted butter. Season with black pepper and mix well.
- Cook the sauce over low heat for 15 minutes. Set aside.
Cooking of the turkey
- Wash the turkey well with clean water. Then, pat dry with a cloth or paper towel and sprinkle it with lime juice, making sure to cover the whole turkey.
- Spread the lime juice all over the turkey with both hands.
- Wait 2 minutes and pat dry the turkey again.
- Mix the mustard, Worcestershire sauce and butter and spread with a brush over the entire turkey, inside and out. Season with pepper.
- To cook the turkey in the oven, the ideal is to use a "chompipera", a special oven pot with a rack at the bottom typical in El Salvador. If you do not have one, you can use an oval roasting pot with a lid.
- Pour 2 ladles of sauce at the bottom of the pot.
- Place the turkey on the rack and pour two more ladles on the turkey.
- Marinate for 30 minutes.
- Turn on the oven at 350 F / 175 C (without preheating).
- Bake the turkey for 2h30, drizzling with the remaining sauce every 30 to 40 minutes, until the turkey is tender.
- If the sauce reduces too much, add boiling water during cooking if necessary. There must be some remaining sauce at the end of cooking.
Assembly of the sandwiches
- Cut the rolls.
- Slice the turkey into medium sized pieces and place some pieces inside the bun.
- Pour a tablespoon of sauce over the turkey and add the lettuce, watercress, gherkin, radish, and tomato. Also add a few pickled vegetables.
- Add a tablespoon of sauce again on top.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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