Mixed toast (bread, tomato paste, Turkish sausage, kashar cheese) Calories

Mixed toast is traditionally made with sucuk, a seasoned Turkish sausage, rather than ordinary breakfast links. Slice it thinly so it heats through inside the sandwich while the kashar melts.

Tomato paste gives mixed toast a concentrated, savory tomato flavor and helps distinguish it from a plain sausage-and-cheese toastie. Spread on a thin layer: too much can make the bread soggy and overpower the filling.

Kashar is a Turkish semi-hard cheese that softens and melts well in mixed toast. It is not cheddar, though both can be used in toasted sandwiches; kashar gives the Turkish version its characteristic mild, savory cheese layer.

To make mixed toast, spread a little tomato paste inside the bread, add sliced sucuk and kashar, then close the sandwich. Toast it in a preheated sandwich press until the bread is golden and the cheese has melted.

Yes, you can cook mixed toast in a covered skillet over medium-low heat. Press it gently with a spatula and turn it once the underside is golden; the lid helps warm the sucuk and melt the kashar.

Soft sandwich bread or a thin-crusted loaf works well for mixed toast because it presses easily and browns without keeping the filling cold. Avoid very thick slices, which can make the outside overcook before the kashar melts.

Yes, you can leave sucuk out of mixed toast or replace it with cooked mushrooms or sliced peppers. The result will no longer have the traditional sausage flavor, so season the filling well and use enough kashar for a satisfying melt.

Mixed toast goes well with a simple salad or sliced tomatoes and cucumbers, which add freshness to its rich, toasted filling. For a Turkish-style breakfast or snack, tea is also a common accompaniment.

Store leftover mixed toast in a sealed container in the refrigerator once it has cooled, and eat it within 1–2 days. Reheat it in a skillet or sandwich press to bring back some of the crispness.