Toast (Kashar Cheese, Sucuk, Pickle) Calories

It is a Turkish-style toasted sandwich filled with Kashar, a Turkish semi-hard cheese, sucuk, a spiced cured sausage, and pickles. The contrast of melted cheese, savory sausage and tangy pickles makes it distinct from plain toast.

No, thin slices of sucuk can cook inside the sandwich press along with the toast. If you prefer less grease, briefly fry the slices first and blot away excess fat before adding them with the cheese and pickles.

Standard sandwich bread works well for Kashar cheese, sucuk and pickle toast because it browns quickly and holds the filling. Thin slices of a crusty loaf also work, but very thick bread may brown before the cheese melts.

Yes, pickles are a defining part of this toast and their acidity balances the rich cheese and spiced sucuk. Drain and pat them dry before adding them, and avoid overfilling the sandwich so the bread stays crisp.

The cheese may not melt if it is cut too thick, the press is not hot enough, or the bread browns before the filling warms through. Use thin slices or grated Kashar and preheat the sandwich press before cooking.

Kashar is a Turkish semi-hard cheese with a mild, savory flavor, while cheddar is a different cheese with a more pronounced flavor that varies by age. Kashar is the traditional choice for this toast and melts smoothly when sliced thinly.

A simple salad or sliced tomatoes pair well with Kashar cheese, sucuk and pickle toast and keep the meal from feeling too rich. It is also commonly served with tea, or with ayran for a more substantial meal.

Preheat the sandwich press, drain the pickles thoroughly and avoid packing in too much filling to make this toast crispier. Serve it straight from the press, since trapped steam softens the bread as it sits.

Refrigerate leftover Kashar cheese, sucuk and pickle toast in a covered container once it has cooled, and do not leave it at room temperature for long. Reheat it in a sandwich press or skillet; a microwave tends to soften the bread.