TURKEY JAM SANDWICH RECIPES

Name: Elena Ruz Sandwich
Total time: 10 min
Yield: 1 sandwich
Ingredients: 1 Cuban medianoche roll or a brioche hot dog roll (5 to 6 inches long); 2 tablespoons cream cheese, softened, plus more as needed; 3 1/2 ounces sliced turkey breast; 1 1/2 tablespoons strawberry preserves, plus more as needed (see Tip); 1/2 teaspoon unsalted butter

ELENA RUZ SANDWICH RECIPE - NYT COOKING

Elena Ruz Sandwich Recipe - NYT Cooking image

During the late 1920s or early 1930s, the Cuban socialite Elena Ruz Valdés-Fauli asked for a sandwich with turkey, strawberry preserves and cream cheese in a soft medianoche roll at El Carmelo restaurant in Havana. The sandwich was an original request — it didn’t yet exist on menus in Cuba — but it eventually became something of a beloved national dish. Like other popular Cuban dishes, it combines the sweet and the salty. Some Cuban chefs say that it lends itself to adaptation and experimentation with other jams and sandwich meats. It’s best enjoyed with plantain chips and a Cuban soda, such as Materva or Ironbeer.

Provided by Christina Morales

Total Time 10 minutes

Yield 1 sandwich

Number Of Ingredients 5

Ingredients

1 Cuban medianoche roll or a brioche hot dog roll (5 to 6 inches long)
2 tablespoons cream cheese, softened, plus more as needed
3 1/2 ounces sliced turkey breast
1 1/2 tablespoons strawberry preserves, plus more as needed (see Tip)
1/2 teaspoon unsalted butter

Steps:

Slice or split the bread roll in half to fill as a sandwich. Spread a 1/3-inch-thick layer of cream cheese on the bottom half. Lay turkey neatly on top of the cream cheese. Do not overfill the sandwich. Evenly spread jam on the top half of the bread and sandwich with the bottom.
In a pan over medium-low heat, melt butter, swirling to evenly coat the pan. Place the sandwich bottom side down in the pan and press it with a spatula or a cast-iron skillet. Heat to warm the sandwich, until the bottom is lightly toasted but not burned, 30 seconds to 1 minute. Flip the sandwich and repeat with the other side. Remove from the heat, cut the sandwich in half at an angle and serve immediately.

APRICOT TURKEY SANDWICH RECIPE - FOOD.COM

Apricot Turkey Sandwich Recipe - Food.com image

You can make this healthier by using turkey bacon and reduced-fat cheese. This is great to use up leftover Thanksgiving turkey, but can also be maid easily with peppered deli turkey breast.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 bacon, slices may use turkey bacon to reduce fat
4 slices multigrain bread, toasted
2 tablespoons apricot jam
6 ounces turkey breast, sliced, may use peppered deli turkey slices
2 pieces leaves lettuce
2 slices tomatoes
2 slices red onions
2 slices swiss cheese, I prefer gruyere
4 teaspoons Dijon mustard

Steps:

In a skillet, cook the bacon over medium heat until crisp. Remove to paper towels to drain.
Spread 2 slices of toasted bread with 1 tbsp of apricot jam each. Top each slice with 3 oz sliced turkey, 1 piece lettuce, 2 slices bacon, 1 slice tomato, 1 slice onion, and 1 slice of cheese.
Spread 2 more slices of toasted bread with the dijon mustard. Place on top. Slice in half and enjoy!

Nutrition Facts : Calories 378.2, FatContent 21.5, SaturatedFatContent 9, CholesterolContent 91.9, SodiumContent 361.6, CarbohydrateContent 17.2, FiberContent 0.9, SugarContent 10.3, ProteinContent 29

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