Sandwiches de Pollo are Latin American-style chicken sandwiches made with cooked and shredded, grilled, or breaded chicken breast served between slices of bread and often combined with mayonnaise, tomato, onion, and lettuce.
Jump to
This sandwiches de pollo recipe is made with sautéed shredded chicken, mayonnaise, cucumber, carrot, and lettuce for a balanced texture.
The filling can be prepared ahead, making it ideal for quick lunches or simple meals. See also my Salvadoran Chicken Sandwiches (Pan con Pollo) recipe.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Chicken breast: Provides the main protein and base for the filling.
- Onion: Adds savory flavor to the sautéed chicken mixture.
- Garlic: Builds a stronger aromatic base.
- Green pepper: Adds mild sweetness and depth.
- Paprika, turmeric, and oregano: Season the chicken and give it color and aroma.
- Mayonnaise: Creates the creamy texture that binds the filling.
- Cucumber: Adds freshness and light crunch.
- Carrot: Provides mild sweetness and texture.
- Lettuce: Adds freshness and balance to the sandwich.
- Bread: Holds the filling together and provides structure.
How to Make Sandwiches de Pollo
Note: Full instructions are provided in the recipe card below.
- Cook the Chicken: Place the chicken breast in a pressure cooker with 1½ liters of water and 1 tablespoon chicken bouillon.
- Cook under pressure for 20 minutes. Remove the chicken and shred it by hand. Reserve the cooking broth for another use if desired.
- Prepare the Filling: Heat the olive oil in a large pan over medium heat. Add the grated onion and chopped bell pepper and sauté until lightly golden. Add the finely grated garlic and cook briefly until fragrant.
- Season the Chicken: Add the shredded chicken to the pan. Stir in the salt, black pepper, paprika, turmeric, and oregano. Mix well and cook for about 4 minutes, stirring occasionally.
- Add the chopped cilantro and mix well. Transfer the filling to a bowl and allow it to cool completely.
- Portion the Filling: Divide the chicken filling into 3 equal portions. Each sandwich uses about ½ cup tightly packed shredded chicken.
- Assemble the Sandwich: Spread 1 tablespoon of mayonnaise on each slice of bread. Place one portion (½ cup) of shredded chicken filling on top.
- Add thin cucumber slices and grated carrot. Sprinkle lightly with salt and pepper, drizzle with olive oil, and top with lettuce leaves. Close the sandwich and serve.
Hint: Avoid adding tomato to the filling if you plan to store it. Tomato releases moisture and acidity, which can make the mixture spoil faster.
Make Ahead & Freezing
Make Ahead: The chicken filling can be prepared one day in advance and stored in the refrigerator until ready to assemble the sandwiches.
Freezing: Not recommended.
Camila's Tips & Variations
- Filling feels dry: Stir in an extra tablespoon of mayonnaise until the mixture becomes creamy.
- Sandwich becomes soggy: Keep the filling refrigerated and assemble the sandwiches just before serving.
- Leftover chicken: Use roasted, poached, or rotisserie chicken and simply adjust the salt as needed.
- Chicken options: You can use fresh or frozen chicken breast. Cook it in a pressure cooker as in this recipe, or simmer it in a pot until fully cooked.
Frequently Asked Questions
Can I use rotisserie chicken for sandwiches de pollo?
Yes. Rotisserie chicken works well and saves time. Since it is already seasoned, taste the filling first and adjust the salt if needed.
How do I keep sandwiches de pollo from getting soggy?
Assemble the sandwiches shortly before serving. Keeping the filling separate from the bread prevents excess moisture.
Can I add other vegetables to the filling?
Yes. Finely chopped celery, cabbage, or bell pepper can add extra crunch and flavor.
Pair with
You may also like
Recipe
Sandwiches de Pollo
Ingredients
- 200 g frozen boneless chicken breast fillet (After cooking and shredding, the chicken yielded about 170 g)
- 1½ liters water
- 1 tablespoon chicken bouillon (such as Knorr), optional
- 2 tablespoons olive oil
- 1 small onion , grated and squeezed to remove excess liquid
- 2 tablespoons green pepper , chopped
- 3 garlic cloves , finely grated
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro or parsley , finely chopped
Instructions
- Cook the Chicken: Place the chicken breast in a pressure cooker with 1½ liters of water and 1 tablespoon chicken bouillon.
- Cook under pressure for 20 minutes. Remove the chicken and shred it by hand. Reserve the cooking broth for another use if desired.
- Prepare the Filling: Heat the olive oil in a large pan over medium heat. Add the grated onion and chopped bell pepper and sauté until lightly golden. Add the finely grated garlic and cook briefly until fragrant.
- Season the Chicken: Add the shredded chicken to the pan. Stir in the salt, black pepper, paprika, turmeric, and oregano.
- Mix well and cook for about 4 minutes, stirring occasionally. Add the chopped cilantro and mix well. Transfer the filling to a bowl and allow it to cool completely.
- Portion the Filling: Divide the chicken filling into 3 equal portions. Each sandwich uses about ½ cup tightly packed shredded chicken.
- Assemble the Sandwich: Spread 1 tablespoon of mayonnaise on each slice of bread. Place one portion (½ cup) of shredded chicken filling on top.
- Add thin cucumber slices and grated carrot. Sprinkle lightly with salt and pepper, drizzle with olive oil, and top with lettuce leaves. Close the sandwich and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
