Salvadoran Turkey Sandwich (Panes Con Pavo)

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1 1⁄2 cups light beer

2 tbsp. olive oil

2 tsp. black peppercorns

2 tsp. sesame seeds

2 tsp. pepitas (dried pumpkin seeds; optional)

1 tsp. dried oregano

1⁄2 tsp. annatto seeds

5 cloves garlic

2 dried bay leaves

2 large turkey drumsticks (about 4 lbs.)

Salt and freshly ground black pepper, to taste

4 medium tomatoes, cored and chopped

2 small yellow onions, 1 chopped, 1 thinly sliced

1 green bell pepper, cored, seeded, and chopped

6 (6") crusty Italian bread loaves, ends trimmed, split in half lengthwise

1 bunch watercress

Turkeys were "thoroughly domesticated by the Aztecs and other Mexican and Central American races long before the arrival of Europeans", according to A. Hyatt Verrill in Foods America Gave the World (L. C. Page, 1937). Proof positive: this gently spiced turkey sandwich, ubiquitous in El Salvador.

Directions at saveur.com

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