Panes con pollo, the Salvadoran version of a chicken sandwich, is a wonderful way to celebrate a party, birthday, holiday, or just a regular family barbecue.
The type of bread used should be taken into account. Some people say that pan francés and Mexican bolillo are the same and interchangeable; I certainly say that for some things, but not for this Salvadoran dish. This sandwich requires a hollow bread that can hold and absorb a lot of sauce. Bolillo can sometimes be too doughy and its crumb doesn't absorb liquid very well, so it would be a travesty to use it. If you can't find a good pan francés at a Salvadoran bakery, the next available bread will have to do, but I'm just giving you the facts. Some Salvadoran chefs add curtido, sliced hard-boiled eggs, and sliced beets to their slices, but this is optional.
If you eat the sandwich and notice that it's falling apart because of the sauce, that's okay – it just means you're doing it right. I've been to parties where the bread was soaked and whoever put the sandwiches together still said, “Oh, wait, let me spoon more sauce on them.” One time, on Christmas Eve, my brother, my husband and I did the holiday rounds with the family, and a Tía we visited was still cooking and cutting the vegetables for the slices. She told us to wait until they were ready. It was just ready when we had to leave, but we couldn't stay to eat it or we would fall behind on our carefully planned family Christmas tour. My brother has a take-out pan, and let's just say it's not a sandwich that travels well. He loved every bite, but there was sauce and crumbs everywhere.
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