In Episode 3 of Sandwich Club we head to multi-disciplinary artist, Maria Flores's Melbourne home and studio. Maria is a celebrated artist with an appreciation of colours, patterns and geometry combined with her Latin heritage, spiritual connections and life's lessons. Little Tienda has collaborated with Maria over the last 10 years, her understanding of colour and composition is like no other. 

Maria chose to cook a Pan Con Pollo because of her connection to her culture's visuals, smells, sounds and flavours.  

Serves 1

You will need

1 x long roll (choose soft inside and crunchy outside, either a Banh Mi style or an Italian sandwich roll). The roll is the key as it holds it all together...

1 x ripe avocado half 

1 cup of shredded fresh lettuce 

5 slices of pickled jalapeños (store bought is ok)

1 x chicken breast (or use tofu for the vegetarian option)

1/2 x pickled red onion 

Coriander (bunch and leaves) 

Two tomatoes cut in half

1 brown onion, cut in half 

2 garlic cloves

4 x peppercorns 

2 tbs adobo (you can find it at delis that know what's up)

1 tsp salt

1 tsp olive oil 

1 tsp mayo 

1/2 lime

TO MAKE (30 MIN PREP TIME)

Boil water in a pot with a handful of coriander (including stalks), garlic, peppercorns, and salt. Make 3 to 4 diagonal cuts about three-quarters of the way down the top of the breast. Once the water is bubbling add the protein and cook for 25–30 minutes over medium heat.  Ensure that the water always covers the chicken

Grab a flat pan add tomatoes and onion, and brown them over heat.  

Remove the chicken breast from the stock.

Place roasted tomatoes and onion in a blender, add a cup of the chicken stock, peppercorns, garlic and coriander, and blend until it reaches a salsa consistency - not too chunky and not too watery, but somewhere in between.  Empty the contents and add the adobo in the pot and simmer for 10 - 15 minutes.

While the sauce is saucing, use 2 forks to evenly shred the chicken breast in a separate bowl.

In the same pan, add oil, shredded chicken, some salsa to keep it moist, mix the chicken to get even flavour.  Add more sauce or left over stock as you please. Keep some sauce to drizzle over the sandwich or to dip into. 

Cut the roll from the top at a 45-degree angle :)

Use a fork to scoop the fresh avocado onto the bottom inside of the roll 

Spread mayo on the top inside 

Add a layer of lettuce 

Add chicken as you wish 

Drizzle sauce over the filling. 

Add Jalapeño slices and a layer of pickled onion (optional)

TO MAKE PICKLED ONIONS (prep at least 20 minutes before serving)

Use 2 medium red onions. Peel and thinly slice them with a mandolin. Place the onion slices in a jar, fill it with 80% water, a cap full of apple cider vinegar, a pinch of salt, and a pinch of sugar, then close the lid tightly.

1 cup of long grain rice (uncooked)

2 x Cinnamon sticks

3 Tbsp sweetened condensed milk

1 tsp vanilla extract

2 tsp Powdered cinnamon 

4 cups water 

Cheese cloth 

In a hot plan add the rice, cinnamon sticks until aroma and rice is toasted 

Add this to a blender, then add water, vanilla extract, powdered cinnamon and sweetened condensed milk and blend.  

Using cheesecloth, strain the mix into a jug until smooth 

powdered cinnamon 

Pour the horchata into a tall glass with ice, sprinkle some powder on top, add a straw and Rum if it's that kind of lunch!

NOW YOU'RE A LATINA, according to Maria ❤️

All imagery thanks for Jess Prescott for Little Tienda