Panes Rellenos — Print Recipe — The Culinary Codex

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

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.