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Hot pressed toast with kasar cheese and Turkish sausage
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (large) of Trabzon toast (220 g) has 638 calories. That works out to 290 calories per 100 g. It contains 59.6 g of carbs, 29 g of protein, 31.2 g of fat and 4 g of fiber. Its 48.4 µg of Selenium covers 88% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (large) · 220 g
638
KCAL / 220G
Carbs
59.6g
· 22% DV
Protein
29g
· 58% DV
Fat
31.2g
· 40% DV
Fiber
4g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 18% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 638 kcal | |
| Total fat | 31.2 g | 40% |
| Saturated fat | 13.53 g | 68% |
| Trans fat | 0.4 g | |
| Sodium | 1826 mg | 79% |
| Total carbohydrate | 59.6 g | 22% |
| Fiber | 4 g | 14% |
| Protein | 29 g | 58% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (large) | 220 g | 638 kcal |
| 100 g | 100 g | 290 kcal |
| 1 piece (half) | 110 g | 319 kcal |
| 1 serving (small) | 160 g | 464 kcal |
| 1 piece (whole) | 220 g | 638 kcal |
| 1 serving (extra large) | 300 g | 870 kcal |
| 2 piece (double) | 440 g | 1276 kcal |
Calculated from 290 calories per 100 g.
Trabzon toast is a hot-pressed Turkish toast typically filled with kaşar cheese and sucuk, a Turkish sausage. The bread is pressed and toasted until the cheese melts, though fillings and bread choices can vary between recipes.
Trabzon toast is a regional-style Turkish toast associated with Trabzon and commonly made with kaşar and sucuk. Like other Turkish toasts, it is hot-pressed, but the bread and filling combination may differ from the toasties sold elsewhere in Turkey.
Trabzon toast can be made with Trabzon bread, but that is not essential to every version. Choose bread sturdy enough to hold the sucuk and melted cheese while being pressed; very thin slices can become soggy or split.
The usual core filling for Trabzon toast is kaşar cheese and sucuk between slices of bread. Some versions add vegetables such as tomato or pepper, but watery additions can soften the bread and make the filling spill out.
Yes, you can make Trabzon toast without sucuk by using kaşar alone or adding vegetables instead. Keep the filling modest so the bread presses evenly and the melted cheese stays inside rather than squeezing out.
Cheese often leaks out of Trabzon toast when the bread is overfilled or the cheese is placed too close to its edges. Leave a clear border around the filling and press the toast gradually to limit overflow.
Yes, Trabzon toast can be cooked in a covered or weighted skillet. Use medium-low heat and turn it so both sides brown while the kaşar melts; high heat may burn the bread before the center warms through.
Serve Trabzon toast with pickles, fresh tomatoes, or a simple salad. These crisp, lighter sides complement the rich sucuk and melted kaşar without making the meal feel as heavy as serving it with another fried side.
You can freeze assembled, uncooked Trabzon toast, wrapped tightly to prevent freezer burn. Cook it from thawed for more even heating; freezing an already cooked toast can leave the bread softer after reheating.
Reheat leftover Trabzon toast in a toast maker or skillet until the center is hot and the cheese melts again. Refrigerate leftovers in a covered container once cool; a microwave works, but it usually makes the bread less crisp.
Vitamins
B12
1.58µg · 66% DV
B1
0.62mg · 52% DV
B3
6.82mg · 43% DV
B2
0.51mg · 39% DV
Minerals
Selenium
48µg · 87% DV
Sodium
1826mg · 79% DV
Phosphorus
539mg · 77% DV
Calcium
625mg · 63% DV
Potassium ⭐
418mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 638 calories in 1 serving (large) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Trabzon toast is a hot, pressed sandwich associated with the Turkish city of Trabzon. Bread is filled with kaşar cheese and sucuk, a seasoned Turkish sausage, then toasted until the outside is crisp and the cheese melts around the savoury filling.
In Turkey it is commonly eaten hot for breakfast or as a quick meal, often with tea; elsewhere, it makes a satisfying café-style lunch or snack. The bread, cheese and sausage give it a substantial, protein-containing character. For a lighter plate, serve it with fresh tomatoes or a simple salad, or use less sausage in the filling.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
13.53g
MONOUNSATURATED
11.33g
POLYUNSATURATED
3.3g
Omega 6:3 ratio 14.9:1
Above the ideal 4:1 (14.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.