Elena Ruz Sandwich Cuban Turkey Sandwich Recipes

CLASSIC ELENA RUZ SANDWICHES

Classic Elena Ruz Sandwiches image

Provided by Food Network

Time 20m

Yield 8 sandwiches

Number Of Ingredients 5

Ingredients

8 Cuban sweet sandwich rolls or brioche rolls, split
8 ounces cream cheese, softened
8 ounces strawberry preserves
2 pounds sliced fresh roast turkey
8 tablespoons mayonnaise

Steps:

Preheat a griddle over medium-high heat.
Spread the bottoms of the rolls with approximately 1 tablespoon cream cheese each and the tops with approximately 1 tablespoon strawberry preserves each. Top the cream cheese side of each sandwich with 4 ounces turkey.
Close the sandwiches. Coat the outsides of the rolls with mayonnaise on both the bottom and the top. Place on the hot griddle and press down with a heavy pot to flatten the sandwiches.
Cook until golden brown on both sides, about 2 minutes per side. Slice the sandwiches and serve.

ELENA RUZ SANDWICH (CUBAN TURKEY SANDWICH)

Elena Ruz Sandwich (Cuban Turkey Sandwich) image

This is a strange combination, but trust me, it is very good! The story goes that Elena Ruz, a society young socialite for which the sandwich is named, would stop at this little all-night restaurant, El Carmelo, in Vedado neighborhood in Havana Cuba, after leaving the dance with her group of friends. She asked the waiter if he could fix her this sandwich after she told them how to make it. After that she would always ask for the Elena Ruz Sandwich and to this day that is how the sandwich is known. This recipe has been printed on many of the Cuban Food web sites. It is great for leftover turkey. Update 03/13/2006 you can also use sweet rolls(the kind you use for a media noche). However, the real McCoy is white bread without crusts and lightly toasted and then the cream cheese would be spread, then the turkey and strawberry jelly on the other slice and voila!

Provided by Manami

Categories Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

Ingredients

2 slices white bread, toasted & crusts removed
4 ounces sliced fresh cooked turkey
1 tablespoon cream cheese
1 tablespoon jam or 1 tablespoon strawberry jelly

Steps:

Spread 1 slice of toasted white bread generously with cream cheese and the other slice with the strawberry preserves.
Place the turkey slices in the middle, close and ENJOY!

ELENA RUZ SANDWICH

Elena Ruz Sandwich 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

Time 10m

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.

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