Recipe

Panes con Pavo

Shared by: Charles Aguilar

Team: CCR

Sandwich Salvadoran Holiday Enticing Entrees Main Dish

Ingredients

1 Whole Turkey (10–12 Lb)

3 Limes

5 Tablespoons Butter, Melted

3 Tablespoons Sweet Mustard

1/2 Cup Worcestershire Sauce

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

1/2 Cabbage, Shredded

1 Onion, Thinly Sliced

1 Carrot, Cut Into Thin Julienne

1/2 Cup White Vinegar

1 Cup Water

1 Teaspoon Oregano

1 Green Hot Pepper, Cut Into Julienne

1 Green Bell Pepper, Cut Into Julienne

Salt (For Pickled Vegetables)

Black Pepper (For Pickled Vegetables)

2 Teaspoons Salvadoreño Relajo (Salvadoran Spice Blend)

12 Tomatoes

1 Green Bell Pepper (For Sauce)

3 Cloves Garlic

1 (5 Oz) Can Tomato Paste

2 Cups Chicken Broth

8 Tablespoons Butter, Melted (For Sauce)

1/2 Cup Cornstarch

1/4 Teaspoon Salt (For Sauce)

1/4 Teaspoon Black Pepper (For Sauce)

20 French Bread Rolls

Lettuce, Finely Chopped

Tomatoes, Sliced

Radish, Sliced

Pickled Gherkins

Watercress

1
Prepare the turkey: Rub the turkey with lime juice. Mix melted butter, sweet mustard, Worcestershire sauce, salt, and pepper, then coat the turkey thoroughly.
2
Roast or slow-cook the turkey until tender and fully cooked, basting occasionally with its juices. Reserve cooking liquid for the sauce.
3
Prepare the pickled vegetables: Combine cabbage, onion, carrot, vinegar, water, oregano, hot pepper, and bell pepper. Season with salt and pepper. Let marinate until lightly pickled.
4
Prepare the turkey sauce: Blend tomatoes, green bell pepper, garlic, and tomato paste until smooth.
5
In a pot, combine the blended mixture with chicken broth, salvadoreño relajo, melted butter, salt, and black pepper. Simmer gently.
6
Whisk cornstarch with a small amount of water and add to the sauce, stirring until thickened. Add reserved turkey juices if desired.
7
Shred or slice the cooked turkey and warm it in the sauce until well coated and tender.
8
Assemble the sandwiches: Slice French rolls and fill with sauced turkey.
9
Top with pickled vegetables, lettuce, tomatoes, radish, gherkins, and watercress.
10
Serve immediately, traditionally eaten by hand.

Saved: 12/13/2025, 12:46:21 AM