Panes Rellenos (Salvadorean-style Smothered Rolls)

Ingredients:

2 roasting chickens
8 garlic cloves (peeled, left whole)
4 chicken bouillon cubes
1⁄2 bunch fresh coriander (left whole)
8 large hoagie rolls
16 leaves of green leaf lettuce (left whole)
1 cucumber (peeled and cut into thin slices)
6 radishes (thinly sliced)
200ml mayonnaise
red chilli sauce (Relajo (Salvadorean Red Chilli Sauce) for preference)
1 head of cauliflower, cut into small florets
1 large white onion, sliced into thin rings
500g green beans, topped and tailed
2 large carrots, peeled and julienned
1⁄2 tsp Worcestershire sauce
1⁄4 tsp celery salt
2 tbsp margarine
250ml vegetable oil
4 tbsp prepared mustard (I tend to use Dijon)
seasoning salt

Method:

Combine the chickens, garlic, coriander, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken over medium heat until the juices run clear when poked in the thickest part of the leg with a knife or fork (about 30 minutes).

Take the chickens out of the stock. Cover with kitchen foil and set aside to cool.

Next, place the trimmed green beans in a large pan and cover them with water. Bring to a boil and continue boiling for 10 minutes. Add the carrots to the pan with the green beans and continue boiling for an additional 5 minutes. Now, arrange the cauliflower and onions in a large heat-proof bowl, then pour the green beans, carrots, and boiling water over them. Set the bowl of vegetables and hot water aside to cool.

Whilst the vegetables are cooling, heat the oil in a deep-sided steel frying pan. Separate the chickens into serving-sized pieces then rub the mustard all over the chicken pieces before sprinkling over the seasoning salt.

Once the oil is hot (ideally around 160C) carefully add the chicken pieces and fry on all sides for about 5 minutes, or until nicely browned all over. Once the chicken pieces are well covered remove from the oil with tongs and set aside to drain on kitchen paper.

Pour the oil from the frying pan then set the empty pan back over medium heat. Add the margarine and when melted add in the vegetables along with the Worcestershire sauce and celery salt. Continue cooking for 5 minutes then take off the heat and set aside.

To assemble the rolls, set a hoagie on each serving plate and slice almost in half. Spread the bread with mayonnaise then line with two pieces of lettuce, a few cucumber slices and a couple of radish slices. Now pull the chicken meat off the bone and put the meat into each bun, dividing it equally.

Finally, add a generous spoonful of the relajo onto each of the filled buns. It is also traditional in most households to add curtido on top of each sandwich.