Salvadoran Pan con Pavo: Turkey Sandwich with Gravy and Pickled Vegetables

Prepare the pickled vegetables: In a small saucepan, combine the white vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring until the salt dissolves. Remove from heat and add the sliced carrot and red onion. Let it cool to room temperature, then refrigerate for at least 20 minutes.

Cook the turkey: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced turkey breast and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the turkey from the skillet and set aside.

Make the gravy: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a light roux forms. Gradually whisk in the chicken broth, ensuring no lumps. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the gravy thickens.

Season the gravy: Stir the cooked turkey back into the gravy. Add the dried oregano and adjust seasoning with salt and pepper to taste. Keep warm over low heat.

Assemble the sandwiches: Slice the crusty rolls lengthwise, but not all the way through. Lightly toast the rolls if desired.

Fill the rolls generously with the turkey and gravy mixture. Top with a spoonful of the pickled carrots and red onions. Serve immediately.