The ultimate Salvadoran comfort food: a crusty roll stuffed with juicy turkey and drenched in a robust tomato and toasted relajo sauce. Balanced with crisp, tangy curtido and fresh garnishes, this sandwich tastes like celebration and home. Hearty, saucy, and deeply vibrant.
Turn what you find into an experience you can actually bring to your kitchen.
Thinly slice the cabbage, grate the carrot, and slice the white onion. Mix them with the white vinegar, water, salt, and dried oregano. Rest for 20 minutes, until tangy, crunchy, and gentler to bite.
Season the turkey pieces with mustard, Worcestershire sauce, orange juice, part of the salt, pepper, and cumin. Rest for 15 minutes; then brown them in the vegetable oil for 8 minutes, until colored on the outside.
Remove the turkey for a moment. In the same pot, cook the white onion and fresh chile for 5 minutes, until soft. Add the tomatoes, relajo, breadcrumbs, poultry stock, and the remaining salt; simmer gently for 15 minutes, until the tomatoes collapse.
Blend the sauce until thick and smooth. Return the sauce to the pot with the turkey, cover partly, and cook for 45 minutes, until the meat is tender and the sauce turns a deep red.
Remove the turkey, pull the meat from the bones, and return it to the sauce. Cook for 5 more minutes, just until well coated and juicy. Slice the cucumber and radishes, and get the watercress ready.
Open the French rolls, warm them lightly, and fill with well-sauced turkey. Add curtido, watercress, cucumber, and radish on top. Serve warm, with extra sauce: this sandwich was not built to be shy.
