Pambazos Sandwiches

Pambazos Sandwiches is a version of a Mexican torta  that is dipped into a chile sauce before finishing being cooked on a griddle.

Pambazos Sandwiches

Pambazos Sandwiches

By Sue Lau | Palatable Pastime

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Pambazos Sandwiches is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring Authentic Mexican Recipes.

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Pambazos Sandwiches

It has been a few years now since I first watched Aaron Sanchez either making a pambazo sandwich himself. Or perhaps watching someone else do it. I don’t recall. I don’t really follow Food Network very well.

But I was intrigued and kept the idea on a back burner until I worked out my adobo sauce recipe. Which I have.

Now adobo ends up being a spicy chile based ketchup which is good for keeping your smoked jalapenos in (hence the  chipotle chiles en adobo). Just don’t confuse this adobo with Filipino adobo which is a different recipe. Or even adobo seasoning, which is simply a variation of seasoned salt.

If you try to bypass making the sauce yourself and use the canned, you will find it to be quite a bit spicier. So just go ahead and bite the bullet and make your own batch. If you plan to use a lot, make a ton and freeze it for later. I would.

Garden jalapeno season is on its way, after all.

The bread is bolillo which I bought at Kroger. I only use a few so I don’t bother with the home bake. If you can’t find them, French bread will suffice.

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Authentic Mexican Recipes

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Pambazos Sandwiches

Pambazos Sandwiches

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Pambazos Sandwiches

Pambazos Sandwiches

Sue Lau
!click stars to rate this recipe!
5 from 5 votes
Prep Time 1 hour
Cook Time 15 minutes
Course Main Course, Sandwiches
Cuisine Mexican
Servings 4
Calories 552 kcal


  • 1 griddle or comal


Adobo Sauce:

  • 2 ounces dried guajillo chiles about 8-10
  • 3/4 cup cold water
  • 1 clove minced garlic
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin


  • 4 fresh bolillo rolls
  • 1/2 pound fresh chorizo
  • 12 ounces Russet Potatoes
  • 1/2 cup chopped onion
  • 3 cups shredded Lettuce
  • 1/2 cup Mexican crema or thin sour cream
  • 1/2 cup Cotija cheese crumbled
  • 3/4 cup pickled red onions optional


Adobo Sauce:

  • Prepare sauce before starting on sandwiches.
  • Toast peppers on a comal or griddle until fragrant, being careful not to scorch.
  • Allow to cool then snap off stems and shake out seeds.
  • Soak peppers in 2 cups hot water for about half an hour; drain and discard soaking water.
  • Place soaked chiles in a blender or food processor with one cup fresh water,garlic, ketchup, vinegar, olive oil, salt and cumin and puree until smooth.
  • Strain sauce through a mesh sieve if desired (for a smooth texture).


  • Peel potatoes and finely dice. Cook potatoes in a skillet with chorizo and onion until meat is done and potatoes are tender.
  • Drain off any excess grease.
  • Pick out some of the bread inside if you like. Dry that bread for bread crumbs to use later.
  • Dip rolls briefly in adobo sauce to coat.
  • Place meat filling inside roll and griddle (like a grilled cheese) until bread crisps.
  • Lift bun top and add lettuce, crema, cheese and pickled onions.


From the kitchen of palatable[


Calories: 552kcalCarbohydrates: 70gProtein: 19gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 72mgSodium: 1339mgPotassium: 818mgFiber: 8gSugar: 17gVitamin A: 4584IUVitamin C: 26mgCalcium: 202mgIron: 13mg
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