Panes con Pavo - Thanksgiving Turkey Sandwich Recipe

Get ready to transform your holiday leftovers (or create a brand-new tradition!) with Panes con Pavo, the incredible Salvadoran turkey thanksgiving turkey sandwich. Forget dry, boring sandwiches – this isn't your average post-holiday meal. Known affectionately as "turkey bread," Panes con Pavo is a vibrant explosion of flavor and texture. Imagine tender, juicy turkey smothered in a rich, aromatic homemade tomato sauce recipe (the famous relajo sauce), piled high on a sturdy sub sandwiches bread roll, and topped with bright, crunchy pickled cabbage and fresh vegetables. It's a truly unforgettable best family meals recipes experience, perfect for sharing, and guaranteed to become a new holiday favorite. Let's dive into making the best sandwich sauce and assembling this Salvadoran masterpiece!

Ingredients

• For the Turkey:
• 2-3 lbs boneless, skinless turkey breast or thigh (or a mix for best texture)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups chicken or turkey broth/stock (plus more as needed)
• For the Relajo Tomato Sauce:
• Relajo Components (Nuts, Seeds, Spices, Chiles):
• ¼ cup sesame seeds
• ¼ cup pumpkin seeds (pepitas)
• ¼ cup roasted peanuts
• 2-3 dried guajillo chiles, stemmed and deseeded
• 1-2 dried ancho chiles, stemmed and deseeded
• 1 teaspoon whole cumin seeds
• ½ teaspoon whole black peppercorns
• 3-4 whole cloves
• 1 small cinnamon stick (about 1 inch)
• OR: 2 tablespoons store-bought relajo spice blend (omit individual nuts/seeds/spices/chiles above)
• Sauce Vegetables & Aromatics:
• 4-5 ripe Roma tomatoes, halved
• ½ large white onion, cut into thick wedges
• 4-5 cloves garlic, unpeeled
• 1 red bell pepper, cored and quartered
• 1 plantain (ripe, yellow with black spots), peeled and cut into 1-inch pieces (optional, for sweetness and body)
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon sazón Goya con culantro y achiote (optional, for color and flavor)
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 2-3 cups chicken or turkey broth/stock
• 1 tablespoon apple cider vinegar (for balance)
• For the Quick Vinegary Cabbage Mix (Curtido-style):
• ½ head green cabbage, thinly shredded
• ½ red onion, thinly sliced
• 1 carrot, grated
• ½ cup apple cider vinegar
• ½ cup warm water
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for a little kick)
• For Assembly & Fresh Toppings:
• 6-8 sturdy rolls (bolillos, hoagie rolls, or crusty French rolls)
• 1 cup watercress or lettuce leaves
• 1 large tomato, sliced
• 1 cucumber, thinly sliced
• 4-5 radishes, thinly sliced
• Optional: Mayonnaise, mustard, or extra sauce for dipping

Directions

1. Toast Relajo Components
   1. Heat a dry skillet or comal over medium-low heat. Add the sesame seeds, pumpkin seeds, peanuts, dried chiles (guajillo, ancho), cumin seeds, black peppercorns, cloves, and cinnamon stick.
   2. Toast, stirring frequently, for 5-7 minutes until fragrant and lightly browned. The seeds will smell nutty, and the chiles will become pliable – be careful not to burn them, as this can make your sauce bitter. Remove from heat and set aside.
   3. If using store-bought relajo blend: Skip this step and proceed.
2. Char/Roast Sauce Vegetables
   1. Preheat oven to 400°F (200°C).
   2. On a sheet pan, toss the halved Roma tomatoes, onion wedges, unpeeled garlic cloves, red bell pepper quarters, and optional plantain pieces with 2 tablespoons of olive oil.
   3. Roast for 20-30 minutes, or until the vegetables are tender and nicely charred/blistered in spots. This char adds incredible depth of flavor. Let cool slightly.
3. Blend and Simmer the Relajo Sauce
   1. Once cooled, remove the skins from the garlic cloves.
   2. In a blender, combine the toasted relajo components (from Step 1), the charred vegetables (from Step 2), tomato paste, sazón Goya (if using), dried oregano, salt, pepper, apple cider vinegar, and 2 cups of broth/stock.
   3. Blend until completely smooth. If it's too thick, add more broth a little at a time until you reach a consistency that's easy to blend.
   4. Pour the blended sauce into a large pot or Dutch oven. Bring to a simmer over medium heat, stirring occasionally. Cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly, until it "coats a spoon." Adjust seasoning to taste.
4. Cook the Turkey
   1. While the sauce simmers, season the turkey breast/thighs with salt, pepper, garlic powder, and onion powder.
   2. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the turkey on all sides until golden brown.
   3. Add 2 cups of broth/stock to the pot, bringing it to a simmer. Reduce heat to low, cover, and cook for 1-1.5 hours, or until the turkey is very tender and cooked through (internal temperature 165°F/74°C).
   4. Remove the turkey from the pot and let it rest for 10 minutes. This helps keep it juicy.
   5. Once rested, slice the turkey breast into thin pieces and shred the dark meat (thighs) using two forks. Quick tip for shredding legs: The meat around the bone is often the most flavorful and tender; gently pull it away.
5. Combine Turkey with Sauce
   1. Add the sliced and shredded turkey directly into the simmering relajo sauce.
   2. Stir gently to coat all the turkey evenly. Simmer for another 10-15 minutes on low heat, allowing the turkey to absorb the incredible flavors of the sauce.
6. Prepare Quick Vinegary Cabbage Mix & Toppings
   1. In a medium bowl, combine the shredded cabbage, sliced red onion, and grated carrot.
   2. In a separate small bowl, whisk together the apple cider vinegar, warm water, salt, dried oregano, and red pepper flakes (if using).
   3. Pour the vinegar mixture over the cabbage and onion. Toss well to combine. Let it sit for at least 15-20 minutes (or longer, refrigerated, if making ahead) for the flavors to meld and the cabbage to soften slightly.
   4. Slice your fresh tomatoes, cucumbers, and radishes. Wash and dry your watercress or lettuce.
7. Assemble Sandwiches
   1. Split your sturdy rolls lengthwise, but don't cut all the way through. Briefly toast the rolls if you like a little crunch and a barrier against sogginess.
   2. Lay a barrier of watercress or lettuce leaves inside the bottom of each roll. This helps prevent the bread from getting too soggy from the saucy turkey.
   3. Spoon a generous amount of saucy turkey onto the bottom half of each roll, on top of the lettuce. Aim for enough sauce to moisten but not drown the bread.
   4. Top with a spoonful of the quick vinegary cabbage mix, then layer on fresh tomato slices, cucumber slices, and radish slices.
   5. Close the sandwich. Serve immediately, perhaps with extra sauce on the side for dipping!