One of the things I miss the most about my native country is its delectable cuisine. I’m no chef, but because I want my children to experience the flavors of Peru, I do my best to cook traditional dishes as often as possible.
Some times that’s hard to do because not all the ingredients for the more complicated dishes are readily available where I live, that’s why I’m always looking to make the simpler recipes. This usually means trying to recreate the flavors of some of Peru’s many sandwiches or sánguches, like we call them over there.
For some unknown reason, despite their simplicity, it hadn’t occurred to me to make sánguches de pollo or chicken sandwiches. So when I found myself with some left over Marketplace traditional rotisserie chicken from Walmart, which is on rollback for $4.98 until October 31, I decided to go for it.
This type of sandwich is one of the most popular in Peru because we eat a lot of rotisserie chicken (pollo a la brasa). If you ever visit my country, I highly recommend you try it. I promise you won’t regret it.
The great think about these chicken sandwiches is that they are SUPER easy to make. All you need is the left over rotisserie chicken, mayonnaise (ideally the Peruvian kind that has a bit more lime) and bread rolls, such as the telera kind sold at Walmart. Because like many Peruvians I like to eat my food a bit spicy, I also used a bit of ají amarillo for the sandwiches.
Once you have the ingredients, just shred the chicken using a fork (make sure to include the skin), add the mayo (and the ají if you’re using it), spread it on the bread and you’ve got a finger lickin’ good chicken sandwich Peruvian style. ¡Qué rico!
Disclosure: As a participant in the Walmart Moms Program, I’ve received product samples and compensation for my time and efforts in creating this post. All thoughts and opinions are my own.
This seems like an ad for Walmart.
It’s indeed a sponsored post and it’s disclosed, per FTC regulations. We thrive to create content that’s useful to our readers, regardless if it’s sponsored or not.
One of my favorite go-to meals! First night, picking up the chickens and stopping by the tortilleria is easy! Somehow baby carrots and celery sticks seem to go great with that — or maybe a steam-in-the-bag rice and vegetable dish from the freezer — balanced meal with veggies, done!! Second night, chicken sandwiches with the leftover chicken is so easy!! Our kids have no idea about sanuiches de pollo w/ “pan bimbo”. If teleras aren’t available I use bolillos or even french bread. It’s best to finger-shred the chicken leftovers on the first night before putting it away, while it is still sort of warmish. Sometimes I buy mayonesa McCormick with lime but I often also mix together 1/2 plain mayo and 1/2 yogurt (to be healthy) or 1/2 plain mayo and 1/2 cream cheese (to be decadent). If the mayo doesn’t have lime, I get a nice taste by squeezing a tiny bit of lime juice in with the shredded chicken. We are doing it Mexi-style so that means adding ajuacate and pico de gallo (or just sliced onion, tomato and jalapeño, whatever is available). So the kids are getting their veggies again
I have never heard of ají amarillo before. Will have to try it! Looks like something I could put on a filete de mojarra…
I miss Peruvian food. I love sanguches de pollo!
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I will definitely be trying this one out one of these days. LOVE new chicken recipes that are just a little bit different