Turkey Sandwiches: 10 Delicious Ways to Make Panes con Pavo

• 3 lbs turkey, breast, thighs, or tenderloin
• 1 whole onion, halved
• 4 garlic cloves
• 6 sprigs of parsley
• 6 sprigs of cilantro
• 1 celery stalk
• 2 bay leaves
• 1 green bell pepper
• 2 tomatoes
• 1 dried chile ancho, stem removed and deveined
• 1 dried chile California, stem removed and deveined
• 1 dried chile guajillo, stem removed and deveined
• 1 tbsp sesame seeds, toasted
• 1 tbsp pepita seeds, toasted
• Pinch of sugar
• 1/2 tbsp chicken bouillon
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 tbsp oil
• 1 tsp Worcestershire sauce
• 1 tbsp tomato paste
• Salt and pepper, to taste

For assembling:

• 8 bolillos
• Mayonnaise
• Lettuce
• Watercress
• Sliced tomatoes
• Sliced cucumber
• Sliced radish

• Bring a large pot of water to a boil. Add the turkey, halved onion, garlic, parsley, cilantro, celery, and bay leaves. Simmer 30–40 minutes, until the turkey is cooked through and tender.
• Remove the turkey and shred it with two forks. Reserve the cooking broth in the pot.
• Add the green bell pepper, tomatoes, and dried chiles to the broth. Simmer about 10–15 minutes, until softened.
• Carefully transfer the cooked vegetables and some broth to a blender. Add the toasted sesame and pepita seeds, the pinch of sugar, chicken bouillon, dried oregano, and chili powder. Blend until smooth.
• Heat 1 tablespoon oil in the same pot over medium heat. Pour in the blended sauce, then add the shredded turkey, Worcestershire sauce, tomato paste, and season with salt and pepper. Simmer, uncovered, for about 30 minutes, stirring occasionally so flavors meld.
• To assemble, slice bolillos lengthwise and spread a thin layer of mayonnaise on both sides.
• Layer lettuce, watercress, tomato slices, cucumber, and radish. Top with shredded turkey and spoon over plenty of the savory sauce.
• Serve the sandwiches warm and enjoy.

Notes