Panes con Pollo

Start by cooking the chicken: add the chicken, water or broth, diced tomatoes, cilantro, cumin, and Sazon to a large pot and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes or until chicken is cooked through.

While the chicken is cooking, whisk the mayonnaise and mustard together in a small bowl; set aside.

Next, make the coleslaw: stir the cabbage and carrots together, then add HALF of the mayo mixture and stir to combine; set aside.

You may also chop any veggies you’re using at this point (I used romaine, tomato, radishes, and cucumber).

Once the chicken is done, use kitchen tongs to remove it and place it into a large bowl. Pour the stock from the pot into a large blender, then add the bell pepper, tomatoes, onion, cilantro, and salt and blend until the sauce is smooth.

Use two forks to shred the chicken. Then, add the butter to a large skillet. Once it's melted, add the chicken and sauté for a few minutes so the chicken is coated in the butter.

Now, it’s time to assemble the sandwiches: open up a hoagie roll and add a romaine leaf on one side, and spread some of the mayo/mustard mixture on the other side. Then, add the cabbage mixture on top of the romaine leaf and the chicken on top of that. Now it’s time to add the veggies (remember: this sandwich is supposed to be huge, so load it up!). Last, pour some of the tomato on top of the sandwich so that the sandwich is moist. Typically when my mother-in-law makes them, the bread is wet and it falls apart when we’re eating it!

Equipment Needed

Allergens