Toasted Deli-Meat Sandwich
A generous Turkish street-food sandwich with pan-cooked sucuk, beef bologna and frankfurters, melted kaşar, tomato and cornichons in a lightly toasted roll.
The Turkish pantry
Soft sandwich rolls
Plain, oblong white wheat rolls with a soft crumb for filling and lightly toasting.
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A plain sandwich-roll form, distinct from a sesame-topped İzmir kumru bread. The recipe counts rolls, not a fixed weight per roll.
Types & forms
Soft sandwich rolls
Choose a plain, elongated roll that splits horizontally and can hold the filling.
What to look for when buying
- In Türkiye, ask for plain sandviç ekmeği. In the US, choose plain white sandwich or sub rolls, checking their size before dividing the filling.
- Check the actual label for wheat and other allergens.
Prepare & cook
- Split horizontally and toast the cut faces lightly. A very soft roll needs gentle handling when it is filled.
Store it well
- Follow the package storage instructions and choose fresh rolls for the best texture.
Substitutions depend on the dish
Soft sandwich rolls
A plain sandwich-roll form, distinct from a sesame-topped İzmir kumru bread. The recipe counts rolls, not a fixed weight per roll.
Nutrition
Nutrition varies by product; check the package.
Cook with Soft sandwich rolls
Yumurtalı Yengen
A hot büfe sandwich with a ring-cooked egg, melted cheese and pickles. Inspired by our editor’s childhood memories of eating yengen at Antalya Spor Büfesi, this version features a round bun, grilled sucuk and sosis, melted kaşar, and an egg cooked in a metal ring.