There is a place in Lima called El Peruanito, where I used to stop by for delicious turkey sandwiches -or sánguche de pavo, as we call them in Peru. The ingredients were simple: a crispy roll, perfectly roasted turkey, gravy, lettuce, salsa criolla, and a varied choice of sauces: mayonnaise, aji amarillo, rocoto, huacatay, mustard, and the like.
These huge sandwiches have such a fantastic flavor, that after many years of being a fan, I finally decided to replicate them at home. Leftover turkey is perfect for this, so if you’re trying to be creative and find ways to use the remains of the bird during the upcoming holiday season, now you know what to do.
To make these, we usually use a bread roll called roseta, which has a crispy crust and a light interior, (it’s almost empty on the inside), with enough room to accommodate all the ingredients you want to stuff your sandwich with.
Homemade mayonnaise with aji amarillo paste makes a delicious addition to this sandwich.
- 6 rolls
- Leftover roasted turkey slices with some of the gravy
- 6 lettuce leaves
- 1 cup salsa criolla
- Ají amarillo paste
- Rocoto paste
- Slice the rolls in half.
- In a skillet over medium heat, warm the turkey slices and the gravy.
- Place a lettuce leaf, in each roll, and add some turkey slices, topping them with salsa criolla.
- Drizzle with mayonnaise, and aji amarillo or rocoto paste to taste.
- Serve immediately.