Yengen Tost; Toastie with Cheese, Sucuk, Tomato and Pickles

Turks are huge lovers of tost. It is our all-day snack, and you will be offered it at every café and tostçu (a sort of toaster maker hut), as well as on the vapur (ferries) cruising between the European and Asian sides of İstanbul, along with a glass of çay (Turkish tea). This Yengen Tost, also known as karışık tost, acts like a trip down memory lane for me, as it is something I had often when I studied at Beşiktaş Kız Lisesi (Besiktas Girls High School) in Çırağan, İstanbul. The oozy cheese, tangy pickles, spiced sucuk (dried cured beef sausage) and juicy tomato slices provide a delicious symphony of flavours.

I like to use ekşi mayalı ekmek (white sourdough), but you can use your own choice of bread, including gluten-free. The Yengen Tost served at my school canteen had a tomato-based sauce, so that is the version I have recreated here; when in İstanbul, you may also be offered mayonnaise and ketchup. Spiced sucuk is well worth sourcing, but you can use other cured meats if you prefer. I hope you enjoy this delicious, easy to make Yengen toastie from my cookbook ISTANBUL, Delicious Recipes from the Heart of the City.  You can get a copy here worldwide.

Variations Use any melting cheese of your choice. For a vegetarian option, replace the sucuk with slices of portabello mushrooms sautéed in olive oil and seasoned with a sprinkle of ground cumin and pul biber.

Yengen Tost; Toastie with Cheese, Sucuk, Tomato and Pickles

 

Author: Ozlem Warren

Recipe type: Toasties

Cuisine: Turkish cuisine

• 4 large slices ekşi mayalı ekmek or white sourdough bread, each about 23 x 8 cm (9 x 3 in) in size, and of medium thickness, or bread of your choice (including gluten-free)
• 2 tablespoons olive oil
• 130 g (4½ oz) sucuk (dried cured beef sausage), outer skin removed and cut into 5 mm (1/4 in) thick slices
• ½ tablespoon double concentrated tomato purée (paste)
• 1 tablespoon tomato ketchup
• 2 tablespoons water
• 2 medium or 1 large tomato, thinly sliced
• 100 g (3½ oz) salatalık turşusu or pickled gherkins, sliced
• 100 g (3½ oz) taze kaşar, or mild or medium Cheddar, cut into 4 slices
• salted butter, softened

1. Pour the oil into a wide, non-stick pan and place over a medium-high heat. Add the sucuk slices and sauté them on one side for 2 minutes, then flip them over and sauté for a further minute or so on the other side until charred along the edges. Reduce the heat to low, stir in the tomato purée, ketchup and water, and combine well for 30 seconds. Remove from the heat, place the sucuk mixture and sauce in a bowl, cover to keep warm, and set aside.
2. Quickly clean and dry the pan. Spread butter on one side of two of the bread slices and place them, buttered side down, in the pan. Spread the sucuk mixture evenly over both slices, place two slices of cheese on each, then top with sliced tomatoes and gherkins, distributing them evenly over both toasties. Top with the remaining two slices of bread.
3. Return the pan to a medium heat and place a flat, heatproof plate over the toasties. Gently press down on the plate and cook the toasties for about 4 minutes, until golden brown on the underside.
4. Carefully remove the plate and swiftly butter the top sides of the toasties, then flip them onto to their other side, using a fish slice. Place the plate back on top and cook for a further 3–4 minutes, gently pressing down on the plate once again, until the yengen tost is golden brown and the cheese is melting.
5. Serve immediately, sliced in half; with a glass of çay, Turkish tea, as we do, if you like.

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