Pan con Pavo, also known as Panes con Chumpe, is a traditional Latin dish that translates to "turkey with bread," offering a different and tasty way to use leftover turkey. I'll share how I prepare Pan con Pavo for my family in today's post. This Pan con Pavo recipe is a variation of my Salvadoran Pan con Pollo recipe, which is delicious!🤤 It consists of a perfect hearty sandwich filled with fresh vegetables and leftover turkey smothered in a flavorful tomato sauce made from scratch using flavor combinations that my family and I enjoy.
It's also quick and easy to assemble. Plus, it includes some clever shortcuts, such as the use of leftover turkey, that allow it to be prepared on a weeknight without the need to spend all day in the kitchen and tastes just as good, if not better, than the traditional Pan Con Pavo served in Salvadoran restaurants.😏
Additionally, you can use this recipe to make various meals, including Mexican-inspired dishes such as shredded turkey wraps, Burritos, Flautas, Tamales, and chimichangas, or serve over Buttered Noodles for a quick and easy lunch or dinner.
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What is Pan Con Pavo?
Pan Con Pavo, also known as Panes con Chumpe, is a variation of the well-known Salvadoran Sandwich" Panes con Pollo." "Pan con pavo" is a Spanish phrase that translates to "bread with turkey" in English. It typically refers to a sandwich or dish made with slices of roasted or cooked turkey meat between bread slices.
The preparation can vary, but it often includes condiments like mayonnaise, lettuce, tomato, and sometimes other ingredients like cheese or pickles, depending on personal preferences. "Pan con pavo" is a popular dish in many Spanish-speaking countries and is often enjoyed as a sandwich for lunch or as a snack. It's a simple yet satisfying way to enjoy turkey, and the specific ingredients and seasonings used can vary from region to region.
Pan con Pavo Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Turkey: Leftover turkey; this recipe can also be made with chicken.
- Fresh Vegetables: I use a combination of onion, tomatoes, and poblano pepper.
- Seasonings: I use Sazon Goya con Culantro y Achiote to give a distinctly Latin flavor, but you can use your favorite poultry seasoning.
- Red pepper flakes and Ground Black Pepper: If you don't like pepper or are sensitive to it, reduce the amount; remember, you can always add more, but you can't take it back.
- Sugar: I like to add a pinch of sugar to the tomato sauce to reduce the acidity and make it more balanced, but this is optional.
- Knorr Chicken Flavor Bouillon: It enhances the flavor, but you can substitute it with Kosher salt.
- Bread: The classic way to serve a Salvadoran Sandwich is on hefty bread such as Bolillo, Telera, or Hoagie Bread.
- Toppings: Cabbage, Watercress, cucumbers, radishes, and onion.
- Condiments: Mayonnaise and yellow mustard are essential in this recipe; they help give a distinctive flavor. I recommend using a generous amount of both to enhance the pan de Pollo flavor further. However, if you don't like either of them, you can leave them out.
Tools you'll need
How to Make Pan con Pavo
Note: The full instructions are provided in the recipe card below.
Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, stirring for 1 to 2 minutes or until the oil turns slightly orange from the chiles. Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 10 to 12 minutes.
Add the crushed canned tomato, rinse the can with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.
Bring to a boil and immediately reduce heat to low, stirring and constantly scraping the bottom of the pan. Process the mixture in batches using an immersion or standard blender until smooth enough for your taste. If using a standard blender, do not fill the jar more than half full per batch, leave the hole in the lid open, cover it with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Add the disassembled or shredded turkey and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.
Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves and the turkey and set aside until the turkey is cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, return the meat to the pot, and stir to combine.
Assemble all vegetables on a baking sheet lined with parchment paper. Set aside. Preheat the oven to 400° F . Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. On the other side, spread mustard, and top each piece of bread with shredded cabbage or two pieces of lettuce, cucumber slices, a couple of onions, and radish slices. Mound the shredded chicken into each bun, scoop a small spoonful of sauce onto each sandwich, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho! 😋🍻
Substitutions
- Turkey: Instead of leftover turkey, you can use rotisserie or fresh chicken. Simply cut it into 8 pieces (backbone discarded), sear it, and then add the rest of the ingredients and cook, occasionally stirring, until the sauce thickens and the chicken is cooked through and tender, about 1 hour.
- Bread: Instead of Bolillo rolls, you can use Telera rolls, Hoagies, or any other sub rolls that can hold all the ingredients.
- Watercress: Chopped cilantro can be used instead of watercress.
- Cabbage: Romain lettuce can be used instead of cabbage.
Variations
- Different Meats: While the traditional version uses leftover turkey, you can also use other meats. Use leftover chicken, roasted pork, or shredded beef for a different flavor profile.
- Vegetarian/Vegan Option: For a vegetarian or vegan version, substitute the meat with plant-based proteins like marinated tofu, seitan, or jackfruit. You can also use grilled vegetables as the main filling.
- Spice Level: Adjust the spice level to your liking by adding more or less chili peppers or using different chili peppers. You can also incorporate hot sauce or hot pepper flakes for extra heat.
- Cheese: Consider adding your favorite cheese, such as queso fresco, cheddar, or Monterey Jack, to enhance the flavor and creaminess of the sandwich.
- Different slices of bread: While traditional Pan con Pavo is served on hefty bread like Bolillo, Telera, or Hoagie bread, you can experiment with other bread types. Try using ciabatta, baguette, or even flatbreads for a unique twist.
- Additional Toppings: Feel free to add other toppings or condiments, such as sliced avocado, pickles, sliced tomatoes, or even a drizzle of hot sauce.
How to Serve
- As a Sandwich: The classic and most common way to serve Pan con Pavo is as a sandwich. Take a Bolillo, Telera, or Hoagie bread roll, and spread mayonnaise and mustard inside. Then, fill the roll with the turkey in tomato sauce and top it with fresh vegetables like shredded cabbage, watercress, cucumber slices, onion, and radish. Add a spoonful of the flavorful tomato sauce for extra juiciness and flavor. Close the sandwich and serve as a hearty and filling meal.
- With Sides: Accompany the Pan con Pavo sandwich with delicious sides like crispy potato chips, sweet plantain chips, or a fresh green salad. The crunchy texture of the chips complements the softness of the sandwich, while the salad adds a refreshing contrast.
- Mexican-Inspired Dishes: Use the shredded turkey in tomato sauce to create various Mexican-inspired dishes. Make shredded turkey wraps using flour tortillas and add some guacamole and salsa for extra flavor. Or stuff the turkey into burritos, flautas, or chimichangas with your favorite fillings.
- Over Rice or Noodles: Serve the shredded turkey and tomato sauce over cooked rice or buttered noodles. The savory and flavorful sauce will beautifully complement the rice or pasta, creating a comforting and satisfying meal.
- Taco Filling: Use the shredded turkey for soft or crispy tacos. Add some shredded lettuce, diced tomatoes, cheese, and a drizzle of hot sauce for a mouthwatering taco experience.
How to Store & Re-Heat
To store: Wrap leftover assembled sandwiches individually in plastic wrap or aluminum foil to maintain freshness. Alternatively, store the shredded turkey and tomato sauce separately in airtight containers and fresh vegetables in separate containers. Refrigerate all components within 2 hours of cooking and keep them in the refrigerator for 3-4 days. Properly storing the different components separately will prevent the bread from becoming soggy and maintain the integrity of the flavors.
To reheat: When reheating Pan con Pavo, there are a few options depending on your preference. For assembled sandwiches, remove the wrapping and reheat in the oven or toaster oven at 350°F (175°C) until warm. If the components are stored separately, warm the tomato sauce and shredded turkey on the stovetop in a saucepan until heated. Toast the bread slices in the oven for a few minutes until warm and slightly crispy.
You can also use the microwave for individual sandwiches and the turkey and sauce mixture. Alternatively, reheat assembled sandwiches on a stovetop skillet or griddle for a crispier texture. Always ensure the turkey's internal temperature reaches 165°F (74°C) for safe consumption. Serve the Pan con Pavo immediately after reheating, allowing everyone to enjoy its rich flavors and textures.
Make Ahead
Turkey Stew "Salsa de Pan con Pavo" can be made up to 3 days ahead. First, let it cool, cover, and chill. Then when you're ready to eat, gently reheat on a stovetop over medium heat or in the microwave. Assemble the Panes con Pavo before serving so they don't get soggy.
Tips for Making The Best Pan Con Pavo
- Use Moist Turkey: Start with the moist and tender turkey to achieve the best Pan con Pavo. If you're using leftover turkey from Thanksgiving, ensure it hasn't dried out during storage. If the turkey is drier, add chicken broth or gravy to the shredded meat when simmering in the tomato sauce to keep it moist and flavorful.
- Flavorful Tomato Sauce: The tomato sauce is the key to a delicious Pan con Pavo. Make the sauce from scratch using a combination of dried chilies and fresh vegetables like tomatoes, onions, and poblano peppers. This will give the sauce depth and richness of flavor. Don't forget to season the sauce with your favorite spices and seasonings, such as Sazon Goya, black pepper, and a pinch of sugar to balance the acidity.
- Shredded Turkey and Sauce Integration: To ensure the shredded turkey is well-coated with the flavorful tomato sauce, allow it to simmer in the sauce for sufficient time. This will help the turkey absorb the flavors, making each bite more delicious. If you're using pre-cooked turkey, consider marinating it in the sauce briefly before serving to enhance its taste.
- Fresh Vegetables: The crunch of fresh vegetables adds a delightful texture to Pan con Pavo. Opt for various toppings, such as shredded cabbage, watercress, cucumbers, onions, and radishes, to give the sandwich color and flavor. These vegetables complement the richness of the tomato sauce and add a refreshing touch to each bite.
- Choose the Right Bread: The bread is the foundation of Pan con Pavo, so choose a hearty and crusty roll like Bolillo, Telera, or Hoagie bread. The bread should be substantial enough to hold the flavorful filling without becoming soggy. If you can't find these specific bread types, choose a sturdy roll that can withstand the moisture of the tomato sauce and toppings.
- Balanced Condiments: Mayonnaise and mustard are essential condiments for Pan con Pavo, as they add a distinctive flavor to the sandwich. Be generous with both condiments to enhance the overall taste. However, feel free to adjust the amount based on your preference. If you prefer a spicier version, consider adding a dash of hot sauce or salsa to elevate the flavor profile.
- Customize to Taste: The beauty of Pan con Pavo lies in its versatility. Feel free to customize the recipe to your liking. Add more red pepper flakes or chilies to the tomato sauce if you prefer a spicier sandwich. Add avocado slices or a squeeze of lime juice to the sandwich if you enjoy extra freshness. Tailor the recipe to suit your taste preferences and create a Pan con Pavo you truly love.
- Serve Immediately: Pan con Pavo is best enjoyed immediately after assembling and heating. This ensures that the bread remains crisp and the flavors are at their peak. If you're hosting a gathering, consider offering the components separately, allowing guests to assemble their sandwiches just before serving.
FAQ
Is using a different type of meat going to ruin the dish?
No, it will not ruin it; you can use any meat of your choice or leftovers, such as Thanksgiving turkey, which I highly recommend, so you have an excuse to make our delicious Pan con Pavo/Pan con Chumpe recipe.
What Bread to Use
Any hearty sandwich bread such as Bolillo Rolls, Telera Rolls, or Hoagy Bread will do.
How to shred Turkey
Once cooled, remove the bones and discard them. Then, shred the turkey into bite-size pieces using two forks or your hands.
Is Pan con Chumpe and Pan con Pavo the same thing?
Yes, throughout Latin America, you'll find many different names for a Salvadoran turkey sandwich, such as Panes con Chumpe, Pan con Chumpe, or Pan con Pavo.
Where does Pan con Chumpe come from?
Pan con Chumpe (Pan con Pavo) is a dish in Latin America with various preparation methods and ingredients. However, the dish's origins can be traced back to El Salvador, where the most common filling is chicken simmered in tomato sauce and seasonings.
What is El Relajo Spice Mix?
Relajo is a spice mix foundation for many Salvadoran dishes, such as Pan con Pavo. It consists of sesame seeds, annatto paste, bay leaves, black pepper, dried California chile, dried ancho chile, pumpkin seeds, and raw peanuts; the spice mix may vary according to the dish or cook.
How to Make Homemade Relajo Spice Mix?
I don't use Relajo Spice Mix in my Pan con Pavo, but I've included a homemade recipe below if you're interested. It yields approximately ¾ cups.
The ingredients are as follows:1 California or pasilla dried chili, tear into large pieces, 1 ancho dried chili, tear into large pieces, (1) 3" cinnamon stick, 4 dried bay leaves, 2 tablespoons coriander seeds, 1 tablespoon dried oregano, 2 tablespoons raw unsalted peanuts, 2 tablespoons raw unsalted pumpkin seeds (pepitas), 2 tablespoons sesame seeds, 1 tablespoon cumin seeds, 1 teaspoon whole cloves, 1 tablespoon whole black peppercorns, 1 teaspoon dried thyme, 1 tablespoon Achiote (annatto) seeds or 2 teaspoons powder.
Instructions: Remove the stems from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat, turning once or twice until they change color and release a toasty aroma, about 2 minutes. Set aside to cool. In the same skillet, toast sesame, peanuts, and pumpkin seeds for about 1 minute. Add the black pepper, coriander seeds, bay leaves, cinnamon stick, whole clove, and thyme.
Toast, stirring for another minute or until aromatic. Set aside to let it cool. Once cooled, transfer everything to a blender with the achiote seeds and blend on high until finely ground for about 1 minute ( be careful not to overprocess; you don't want to turn it into a paste). Relajo Spice Mix can be made 1 month ahead. Store airtight at room temperature.
Related Recipes:
- Pan con Pollo Shredded Chicken Sandwich
- Perfect Dry-Brined Turkey and Gravy
- Chicken Vegetable Stir Fry
- Chicken Tikka Masala
- Thai Sweet Chili Chicken
- String Bean Chicken
- Sichuan Mala Chicken
Recipe
Easy Pan con Pavo
Ingredients
- 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
Instructions
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.
- Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 10 to 12 minutes. Return the chiles into the saucepan, add the crushed canned tomato, rinse the can with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.
- Bring to a boil and immediately reduce heat to low, stirring and constantly scraping the bottom of the pan.
- Using an immersion or standard blender, process the mixture in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
- Add the disassembled or shredded turkey and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 to 45 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.
- Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves along with the turkey and set aside until the turkey is cool enough to handle. Shred into bite-size pieces using your hands or two forks, discard the bones, return the meat to the pot and stir to combine.
To Assemble the Pan con Pavo:
- On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F
- Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
- Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. The other side spread mustard, top each bread with shredded cabbage or two pieces of lettuces, cucumber slices, a couple of onions, and radish slices.
- Mound the shredded chicken into each bun, scoop a small spoonful of sauce onto each sandwich, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho! 😋🍻
Notes
- I highly recommend disassembling the turkey and leaving the bone to help develop more flavor in the sauce.
- Store leftover Shredded Turkey Sandwich "Pan con Pavo" sauce in the refrigerator in an airtight container for up to three days.
- When blending hot liquid, let it cool for five minutes, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.