El Salvador-Style Banh Mi with Shredded Chicken

Few things are as satisfying and delicious as a well-made sandwich. To kick off the new year, we’re bringing you easy, flavour-packed recipes crafted by the talented food stylist and photographer Sanskriti Bist. Featuring the artisanal breads of Mumbai’s TwentySeven Bakehouse, these recipes are the perfect blend of simplicity and joy.

A classic chicken recipe from El Salvador features tender shredded chicken simmered in a rich tomato sauce with aromatic spices, layered between slices of banh mi bread. The addition of fresh radish, crisp cucumber, and a tangy blend of mustard and mayo enhances the flavour profile, while the bread’s airy interior and crunchy crust provide the perfect textural balance.

RECIPE FOR PAN CON POLLO BANH MI

Serves 2

Ingredients
For the chicken:
250g chicken breast
Salt
1 tsp cumin
2-4 whole black pepper
2 tbsp vegetable oil

For the sauce:
3 medium tomatoes
1 onion
2 dried red chillies
3-4 cloves garlic
Salt
1 cup water

Dressing:
Mustard 
Mayonnaise

Bahn Mi from Twenty Seven Bakehouse, cut into half

Toppings: 
Radish, sliced
Cucumber, sliced
Lettuce 

Method

In a pan, add oil on medium heat. Add the chicken and fry for 5 minutes on each side till the chicken is browned. 
Take a blender and blend all the ingredients under the sauce. Add the mixture to the browned chicken pan and cook for 20 minutes. You can stick a knife into the meat to see if it is tender.
Add the dressing ingredients together and mix well.
Prepare the sandwich by slitting the bun from the middle. Add the dressing, lettuce, chicken and toppings such as radish and cucumber. Assemble all of the sandwiches.

Sanskriti Bist is a food photographer, stylist and recipe developer based out of Bangalore.

Thank you to our friends at TwentySevenBakehouse for facilitating this #paidpartnership. Sample their breads at their outlets in Bandra and Mahalakshmi.

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