Elena Ruz Sandwich
The Elena Ruz Sandwich is a sweet and savory Cuban classic made with roasted turkey, cream cheese, and strawberry jam on soft, slightly sweet bread, then pressed until warm and crisp at the edges.
What Is The Elena Ruz Sandwich?
At its heart, this is a turkey and cream cheese sandwich with a swipe of strawberry jam, pressed on medianoche bread or another soft white roll. The bread’s gentle sweetness meets the jam, the cream cheese adds richness, and the warm turkey ties everything together. It is simple, nostalgic, and fast to assemble.
Typical build
- Sliced roasted turkey
- Cream cheese, softened for easy spreading
- Strawberry jam or preserves
- Medianoche roll or soft sandwich bread, lightly buttered on the outside
- Pressed on a plancha or skillet until the bread is crisp and the filling is warm
Where Did The Elena Ruz Come From?
The sandwich is named for Elena Ruz Valdés-Fauli, a young Cuban socialite who reportedly requested this exact combination at a Havana café in the early 20th century. The order caught on, moved to other menus, and eventually became a named staple in Cuban bakeries and coffee counters. It is one of those rare sandwiches that reads unusual on paper and makes perfect sense once you take a bite.
Why Is It Called A Media Noche Sandwich?
Media Noche is a different Cuban sandwich. It uses the same soft, eggy medianoche bread and is traditionally filled with roast pork, ham, Swiss, pickles, and mustard. People sometimes link the two because the Elena Ruz is also often served on medianoche bread and also pressed. The names, however, belong to distinct sandwiches. Media Noche means “midnight,” a nod to late night eating in Havana. Elena Ruz refers to the person who inspired the turkey, cream cheese, and jam combination.
Is The Elena Ruz Sandwich Popular Outside Of Cuba?
You can find it in Cuban neighborhoods in Miami, Tampa, and beyond, often in bakeries that already make medianoche rolls. It also pops up in diners and modern cafés that explore Cuban American menus. Home cooks make it often because the ingredients are easy to find and the sandwich comes together in minutes.
Tips For Making It At Home
A few small moves help the sandwich shine.
- Warm the turkey briefly in a skillet to take the chill off before pressing.
- Soften the cream cheese so it spreads in a thin, even layer.
- Keep the jam light. You want balance, not a dessert sandwich.
- Butter the outside of the bread for an even, golden crust.
- Press gently. If you do not own a press, use a heavy skillet on top of the sandwich while it cooks in another skillet.
Storage Instructions
The sandwich is best fresh off the press. If you need to plan ahead, keep the components separate.
- Turkey: Store sliced turkey in an airtight container in the refrigerator for up to 3 days.
- Bread: Keep medianoche rolls at room temperature for 1 to 2 days, or freeze for longer storage.
- Assembled, unpressed: Wrap tightly and refrigerate up to 24 hours. Press just before serving.
- Leftovers: If the sandwich has already been pressed, cool completely, wrap in foil, and refrigerate up to 1 day. Reheat in a skillet over medium heat or in a 350°F oven for 8 to 10 minutes to revive the crust. Avoid microwaving, which can make the bread tough.
