Istanbul-style grilled cheese sandwich (En guzel tost) from Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey (page 47) by Robyn Eckhardt

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Notes about this recipe

  • jenmacgregor18 on March 28, 2018

    I used some sourdough bread I had. It was a little difficult to keep together while eating. The extra layers of pickle & peppers kept things sliding. Maybe a roll, flattened like Yildiz100 suggested... And I might try a sharper cheese next time. But the flavors are good together and I loved the red pepper paste. Overall, this is really good riff on toasted cheese.

  • Yildiz100 on March 02, 2018

    Very tasty and satisfying griddled sandwich. I used canned roasted poblano strips for the roasted green chiles and they worked very well. It was difficult to get the sandwich heated through since this uses a thicker bread, even with the author's suggestion to put a lid on the pan at the end of cooking. Next time around I will try to make the sandwich thinner by pressing and flattening the bread a bit before assembly as well as during cooking.

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