Panes Rellenos

Name: Panes Rellenos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 4 crusty bread rolls; 500g roasted turkey breast, sliced; 1 cup curtido; 1 bunch watercress; 2 tomatoes, sliced; 1 cucumber, sliced; For sauce: 4 tomatoes, 1 onion, 2 cloves garlic, salt; Mustard optional

Panes Rellenos (PAH-nes reh-YEH-nos)

Stuffed Salvadoran Sandwich

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 464 kcal

Crusty bread rolls stuffed with roasted turkey, pickled vegetables, watercress, and tomato sauce. The signature sandwich of San Salvador.

Nutrition & Info

Protein 28.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

oven sharp bread knife large pot

Presentation Guide

Vessel: paper wrapper or plate

Garnishes: watercress

Accompaniments: tomato sauce, hot sauce

Ingredients

4 crusty bread rolls
500g roasted turkey breast, sliced
1 cup curtido
1 bunch watercress
2 tomatoes, sliced
1 cucumber, sliced
For sauce: 4 tomatoes, 1 onion, 2 cloves garlic, salt
Mustard optional

Instructions

1
Roast or boil turkey breast until cooked through. Let cool slightly and slice thin. Reserve cooking juices.
2
Make tomato sauce by blending tomatoes, onion, and garlic. Cook in a pan until thickened, about ten minutes.
3
Slice bread rolls open but not all the way through. Scoop out some of the interior bread to create a pocket.
4
Layer turkey slices generously inside the bread. Add curtido, watercress, tomato slices, and cucumber.
5
Spoon the warm tomato sauce over the filling. Close the sandwich and press gently. Serve immediately.

💡

Did You Know?

The original Panes Rellenos were created near the San Salvador cathedral and were so popular that the surrounding area became known as the sandwich district.

Chef's Notes

Equipment Tips

oven
sharp bread knife
large pot

Garnishing

watercress

Accompaniments

tomato sauce, hot sauce

The Story Behind Panes Rellenos

Panes rellenos are the urban street food of San Salvador, born in the early twentieth century when vendors near the central market began stuffing bread rolls with turkey and fresh vegetables. The sandwich became associated with city life and modern Salvadoran identity, distinct from the rural pupusa tradition. Turkey was chosen as the primary protein and has remained the authentic filling. The combination of warm roasted turkey with cool, crisp curtido and watercress creates a textural contrast that makes panes rellenos uniquely satisfying.

🕐 Traditionally enjoyed lunch or evening meal 📜 Origins: Early 20th century San Salvador

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