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Pollo Ranchero Sandwich

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 5

Recipe courtesy of Romina Tibytt with Mamá XXI.

  • Rumba® Pollo Ranchero (1 package)
  • 2 halves toasted bread for each sandwich
  • ½ cup mayonnaise
  • 2 slices cheddar cheese for each sandwich
  • 1 olive for each sandwich (optional)
  • ½ purple cabbage, finely cut
  • 1 green apple, grated
  • 2 carrots, grated
  • 1 cup baby spinach leaves
  • ½ red pepper, cut into strips
  • ½ orange pepper, cut into strips
  • ½ yellow pepper, cut into strips
  • 1 cup cherry tomatoes, halved
  • 1 cup cabbage lettuce, cut into thin strips
  • Salt to taste
  • ½ cup lemon juice
  • 2 tablespoons of olive oil
  1. Cook the thighs in a pan over medium heat for 15 minutes on each side.
  2. Meanwhile, to prepare the salad, carefully wash all the vegetables and apple. Place them in a bowl and marinate with salt and lemon juice.
  3. To prepare the sandwich, place the slices of bread in the oven and cut the chicken thighs into strips (discarding the bone). Assemble the sandwich by putting a slice of cheese on each slice of bread, the chicken and the salad. To melt the cheese, place the sandwich in the oven at 375 degrees for 5 minutes.