Tale of the Plate: Pan con Pavo at Calle Sol
July 30, 2024
by Michael J. Solender
photographs by Remy Thurston courtesy Calle Sol
SouthPark diners have Frank Scibelli to thank for many gifts on the local dining scene. His latest treat for a uniquely satisfying meal is a zesty Peruvian roasted turkey sandwich with a tangy chili-based salsa — the Pan con Pavo.
It’s a new menu item at Calle Sol Latin Café & Cevicheria. The second location of the festive Peruvian-Cuban bistro opened in late May at the Apex SouthPark retail and residential development.
Scibelli, founder and CEO of FS Food Group, has brought several casual-yet-distinctive eateries to Charlotte since the 1992 opening of Mama Ricotta’s, his flagship restaurant serving traditional Italian fare. YAFO Kitchen, Little Mama’s, Midwood Smokehouse, Paco’s Tacos & Tequila and Calle Sol have persisted in a fickle Charlotte restaurant scene where diners are often quick to move on to the next new thing.
Executive Chef Anthony Mossa
When Scibelli shared his love of the Peruvian sandwich culture with Anthony Mossa, executive chef at Calle Sol SouthPark, Mossa welcomed the challenge to bring something new to the established menu.
The Pan con Pavo is an homage to the spicy, savory Latin-style turkey sandwiches Scibelli discovered as a high-school foreign exchange student in South America and the hearty Cuban sandwiches he enjoyed while living in Tampa, Fla., after graduate school.
“I try to be very authentic with what we do,” Scibelli says in describing his approach to creating menus. “There’s a giant sandwich culture [in Peru and throughout Latin America]. There are these special sandwiches with savory turkey on crusty round bread everywhere. They’re some of the best sandwiches I’ve had there.”
Enter Mossa, the San Diego-born chef who joined Scibelli’s team about 18 months ago as a sous chef at Calle Sol’s original location in Plaza Midwood. “The Pan con Pavo is my little nod to tradition,” he says. Mossa begins by brining a plump turkey breast overnight, then slow-roasting the meat until tender. He slices the turkey into thick chunks before giving them a quick dance upon the flat-top grill.
“To make things interesting, I add salsa criolla (a Peruvian condiment with red onion and lime),” Mossa says, “because everything’s better with a bit of tang.”
The handheld is served on Cuban bread with a housemade rocoto pepper aioli — a spicy mayo-like spread with a bit of heat. “That bread is the real MVP — sturdy, yet ready to soak up all the goodness without getting soggy. It’s a turkey sandwich that’s got a bit more pep in its step.”
When paired with Calle Sol’s mojo fries, black beans or sweet plantains, it’s a tasty meal that satisfies. Add a classic ceviche such as the Aji Amarillo with Argentinian red shrimp, Brazilian corvina, spicy peppers, sweet potatoes, corn and crispy plantain chips, and there’s enough for two. SP
Featured image: Calle Sol’s Pan con Pavo, Aji Amarillo Ceviche and Flambuoyancy Punch.
