Panes con Pavo Salvadoreños

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

turkey

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still flavorful.

Put on an apron and wash hands.

Prepare the dressing by mixing together the mustard, soy sauce, apple vinegar, and half of the chicken broth.

Finely chop the garlic and add it to the dressing mixture.

Cover the turkey completely with the dressing, ensuring it's coated on both sides.

Cover the turkey with aluminum foil and place it in the oven for 2.5 hours.

In a pot, add water, garlic cloves, bay leaves, and the remaining chicken broth and bring to a boil.

Once boiling, skim off any foam that rises to the top, then reduce the heat and let it simmer for 30 minutes.

Remove the broth after 30 minutes and let it rest.

Clean the California chiles by removing the seeds and rinsing them.

Peel the potatoes, cut off the ends, and chop them into desired sizes, placing them in water to prevent oxidation.

Peel and chop the carrots, and chop the celery into small cubes, adding all vegetables to the same bowl.

Peel some of the skin off the cucumber but leave some on, then slice it.

Trim the radishes and slice them thinly using a mandoline for even cuts.

Slice the tomato thinly for the sandwiches.

Prepare the broth by blending the California chiles, garlic, half an onion, and the reserved broth, then strain it to remove any solids.

Remove the aluminum foil from the turkey and return it to the oven for another hour to brown the skin.

Add the vegetables around the turkey in the oven and pour the prepared sauce over everything, covering with aluminum foil again for another hour.

After an hour, check that the turkey is cooked through and tender, then remove from the oven.

Assemble the sandwich by adding sauce to the bolillo, then layering with watercress, cucumber, radishes, tomato, and finally, the turkey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens