📝 About This Recipe
Born in the 1930s at Havana’s legendary El Carmelo restaurant, this sandwich was the specific creation of socialite Elena Ruz, who requested this exact combination of flavors every afternoon. It is a stunning trifecta of salty roasted turkey, velvety cream cheese, and the vibrant sweetness of strawberry preserves, all tucked inside a pillowy brioche-style roll. This Cuban classic defies expectations, offering a sophisticated balance of flavors that has made it a staple in Miami and Havana cafes for decades.
🥗 Ingredients
The Foundation
- 4 pieces Medianoche Bread or Challah Rolls (Large, soft, egg-based rolls)
- 3 tablespoons Unsalted Butter (Softened to room temperature)
The Fillings
- 8 ounces Cream Cheese (Full-fat, softened for easy spreading)
- 1/2 cup Strawberry Preserves (High quality, with fruit chunks if possible)
- 1 pound Roasted Turkey Breast (Thickly sliced, preferably home-roasted or deli-thick cut)
- 1 pinch Kosher Salt (To balance the sweetness)
- 1/4 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the bread. Slice each Medianoche roll or Challah bun horizontally through the center, ensuring you don't cut all the way through if you prefer a 'hinged' sandwich, though a clean separation works best for even pressing.
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2
In a small bowl, whip the softened cream cheese with a spoon until it is light and airy. This ensures it spreads easily without tearing the delicate egg bread.
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3
Generously spread approximately 2 tablespoons of cream cheese on the bottom half of each roll, covering the surface from edge to edge.
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4
On the top half of each roll, spread 2 tablespoons of the strawberry preserves. Use a knife to ensure the preserves are evenly distributed so every bite has that signature sweetness.
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5
Layer the roasted turkey breast over the cream cheese on the bottom bun. Use about 4 ounces per sandwich, folding the slices to create height and texture rather than laying them flat.
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6
Sprinkle a tiny pinch of salt and a dusting of black pepper over the turkey to enhance the savory notes against the jam.
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7
Close the sandwiches firmly. Lightly brush the exterior tops and bottoms of the rolls with the softened butter.
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8
Preheat a sandwich press (plancha) or a heavy cast-iron skillet over medium-low heat. You want a gentle heat to warm the turkey and melt the cheese without burning the sugar-rich bread.
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9
Place the sandwiches onto the press. If using a skillet, place a second heavy pan on top of the sandwiches to weigh them down slightly.
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10
Toast for 2-3 minutes per side. The goal is a golden-brown, slightly crisp exterior and a warm, gooey interior where the cream cheese and preserves begin to meld.
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11
Remove from heat once the bread is toasted to a beautiful amber hue and the turkey is warmed through.
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12
Slice the sandwiches diagonally and serve immediately while the contrast between the cold-start ingredients and the hot press is at its peak.
💡 Chef's Tips
Use high-quality preserves rather than jelly for a deeper fruit flavor and better texture. Always soften your cream cheese beforehand; cold cream cheese will clump and tear the soft bread. If you can't find Medianoche bread, Brioche is the best substitute due to its high egg and butter content. Do not over-press the sandwich; you want it compressed but still airy, not flat like a traditional Cubano. For an authentic touch, use turkey that has been marinated in mojo (garlic and citrus) before roasting.
🍽️ Serving Suggestions
Pair with a hot Cafe con Leche for the ultimate mid-afternoon Cuban merienda. Serve with a side of salty plantain chips (mariquitas) to contrast the sweet preserves. A light watercress salad with a lime vinaigrette helps cut through the richness of the cream cheese. Enjoy with a chilled glass of Materva (yerba mate soda) or Ironbeer for a nostalgic Havana vibe.