🥪 Ayvalık toast

Name: Ayvalık toast
Total time: 20 min
Yield: 2
Cuisine: Turkey · Ayvalık, Balıkesir
Ingredients: 1 long soft toast loaf or 2 large soft rolls (about 250 g); 80 g beef sucuk, thinly sliced; 60 g beef salami, sliced; 100 g kaşar cheese, grated; 4 tbsp Russian salad (diced potato, carrot, peas and pickles in mayonnaise); Pickled cucumbers and 1 tomato, sliced; Ketchup to serve

Origin: Turkey · Ayvalık, Balıkesir

1015kcal

per serving · 350 g

290kcal

per 100 g

42 gProtein12 g / 100 g

52 gFat15 g / 100 g

91 gCarbs26 g / 100 g

Ayvalık toast is Turkey's most overloaded toasted sandwich: a long, soft loaf split and stuffed with spicy sucuk sausage, salami and melting kaşar cheese, pressed on a hot grill, then opened up and piled with pickles, tomato and a spoonful of Russian salad. It is crunchy outside and gooey and saucy inside, usually finished with ketchup and mayonnaise. It is a classic of seaside kiosks and late-night snack bars.

Diets

Not vegetarianbecause of: sucuk, salami

Not veganbecause of: sucuk, salami, kaşar cheese, russian salad

Contains porkbecause of: salami

Contains glutenbecause of: bread

Contains dairybecause of: kaşar cheese

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

breadsucuksalamikaşar cheesepicklesrussian salad

Recipe

2 servings20 min

Ingredients

1 long soft toast loaf or 2 large soft rolls (about 250 g)
80 g beef sucuk, thinly sliced
60 g beef salami, sliced
100 g kaşar cheese, grated
4 tbsp Russian salad (diced potato, carrot, peas and pickles in mayonnaise)
Pickled cucumbers and 1 tomato, sliced
Ketchup to serve

Method

Fry the sucuk slices briefly in a dry pan until the fat runs.
Split the bread, fill it with the cheese, sucuk and salami and press in a hot sandwich press or grill pan for 4–5 minutes until crisp and the cheese has melted.
Open the toast, add the Russian salad, pickles and tomato, close it and cut in half. Serve hot with ketchup.

How to make it lighter

Share one toast between two — a whole loaded Ayvalık toast is a big meal on its own.
Ask for it without Russian salad and mayonnaise; keep the pickles and tomato for crunch.
Pick one meat instead of both sucuk and salami, and drink ayran rather than soda.

History

The sandwich is named after Ayvalık, a town on Turkey's northern Aegean coast, where the loaded version is said to have become popular at seaside toast stands. Today it is sold all over Turkey, and almost every vendor has a slightly different filling.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →