Crispy Turkish Sucuklu Kaşarlı Tost with Melted Cheese Step-by-step instructions

Before you start

Before you start, ensure all ingredients are ready: slice the bread, slice the sucuk into thin rounds, and slice the kaşar cheese into even pieces. Soften the butter so it spreads easily.

Have a cast iron griddle or heavy skillet and a press (or a second heavy pan) ready. The sandwich comes together quickly, so having everything prepped means you can focus on achieving the perfect golden crust.

Instructions

Sear and Assemble

1. 1Sear the Sucuk
   Heat a dry skillet over medium-high heat. Add the sucuk slices in a single layer and sear for 30 seconds per side until they release their red oil and start to crisp. Transfer to a plate lined with paper towels to drain.
   Look for The sucuk should be lightly browned and fragrant with garlic and paprika.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook; sucuk dries out quickly. The oil released is full of flavor.
2. 2Layer the Sandwich
   Place two slices of bread on a cutting board. Divide half of the kaşar cheese among the slices, then top with the seared sucuk slices. Add the remaining cheese over the sucuk and close with the remaining bread slices.
   Look for The cheese should be thick enough to melt into a gooey layer.
   Tip Press gently to keep the filling in place while assembling.

The sucuk should be lightly browned and aromatic, releasing its red oil. The sandwich layers should be even, with cheese on both sides of the sucuk to help bind the filling. The bread should be sturdy enough to hold everything without tearing.

Butter and Griddle

3. 3Butter the Bread
   Spread the softened butter evenly over the top of each sandwich, covering the entire surface. Flip and butter the other side as well.
   Look for Butter should cover the bread completely for an even golden crust.
   Tip Softened butter spreads more easily and prevents tearing the bread.
4. 4Griddle the Sandwiches
   Heat a cast iron griddle or heavy skillet over medium heat. Place the sandwiches on the hot surface and press down firmly with a cast iron press or a heavy pan. Cook for 2 minutes, then flip and press again. Continue cooking, flipping every 2 minutes, until both sides are deep golden and crispy, about 4 minutes per side.
   Look for The bread should be flat, golden brown, and crisp to the touch.
   Tip Pressing down ensures even browning and a thin, crunchy crust.
5. 5Check the Cheese Melt
   After cooking, gently lift one edge with a spatula to check that the cheese has fully melted and is oozing out. If not, return to the griddle for another minute per side.
   Look for Molten cheese should be bubbling at the edges.
   Tip If the bread browns too fast, lower the heat to allow the cheese to melt.

The butter should be spread evenly over both sides of each sandwich. As the sandwich cooks, you'll hear a satisfying sizzle.

The bread will gradually flatten and turn golden brown. Press firmly to ensure even browning and a thin, crispy crust. The kitchen will smell of butter, garlic, and paprika.

Slice and Serve

6. 6Slice and Serve
   Transfer the sandwiches to a cutting board. Using a sharp knife, cut each sandwich diagonally to expose the cheesy interior. Serve immediately while the cheese is still molten and stretchy.
   Look for A long cheese pull should stretch as the halves are separated.
   Tip Use a serrated knife for a cleaner cut through the crisp crust.

The finished sandwich should have a deep golden-brown crust that crackles when cut. When sliced diagonally, the cheese should stretch into a long, molten ribbon. The sucuk should be visible as dark red rounds nestled in the melted cheese. Serve immediately for the best texture and flavor.

Common mistakes

A common mistake is using too high heat, which burns the bread before the cheese melts. Keep the heat at medium and press firmly. Another issue is overloading the sandwich with sucuk, which can make it greasy and cause the bread to become soggy.

Stick to the recommended amount and sear the sucuk well to render excess fat. Also, avoid using cold butter—it tears the bread. Softened butter spreads evenly and creates a better crust.

How to tell it’s done

The sandwich is done when the bread is deeply golden brown and crisp on both sides, and the cheese is fully melted and oozing out of the edges. To check, lift one corner with a spatula—the cheese should be bubbling and stretchy.

If the bread browns too quickly but the cheese hasn't melted, lower the heat and cook a bit longer. The internal temperature of the sucuk should reach 160°F (71°C) to ensure it's safe to eat.

• Ground meat: 160°F (71°C) in the thickest part