Elena Ruz Sandwich Cuban Turkey Sandwich Recipes

Provided by Food Network

Time 20m

Yield 8 sandwiches

Number Of Ingredients 5

• Ingredients

As a child I was told that this sandwich was invented by a young society gal in Havana, Cuba. The story goes that one late night after dancing for hours at a party she stopped at an all-night cafe and asked if the chef would prepare a sandwich to her specifications. When they agreed, this is what she asked for and after that it...

Provided by Jennie Pagano

Categories     Sandwiches

Time 10m

Number Of Ingredients 6

• Ingredients

This is a sweet and savory afternoon tea sandwich.

Provided by Lynn Clay

Categories     Meat Appetizers

Time 30m

Number Of Ingredients 6

• Ingredients

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

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

Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

• Ingredients

I love to watch the Food Network and I saw this sandwich on one of their programs. I did not catch the name of the restaurant, but the story behind this sandwich was interesting. It said that this sandwich was created for "fussy eater" A father used to take his daughter to lunch on Saturdays at this popular restaurant in Havana, Cuba (before Castro) and the daughter was a fussy eater so there were very few things she liked. She loved strawberry jam, so the father asked the waiter to come up with a sandwich for her and so the Elena Ruth sandwich was born. I have not tried it, but when I saw the recipe, I knew it was something that I would like, however, I am not a fussy eater! The amounts of each ingredient are really to your own taste. I have estimated for the sake of the recipe format. I believe the cuban bread would be Midnight sandwich bread or any sweet bread that you like. If you try this, I hope you enjoy it! Addendum: I am adding an explanation of the difference between jam and jelly for our International members. Jam vs. jelly and then there are preserves too! All are made with fruit mixed with sugar and pectin The difference comes from the form the fruit takes. In jelly, the fruit is in the form of fruit juice, so the product is set and is smooth and sometimes slightly opaque. In jam, the fruit is in the form of fruit pulp or crushed fruit. The product is not as stiff as jelly. Preserves are made of chunks of fruit set in a syrup (made of fruit juices) or in a jam. As for the recipe, I believe it is stated to use the jam so the recipe would be true to the original way it was prepared.

Provided by Bobtail

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 288.5, Fat 9, SaturatedFat 3.9, Cholesterol 52.8, Sodium 97.3, Carbohydrate 37.7, Fiber 0.6, Sugar 26.6, Protein 13.5