Sandwiches, burgers, and wraps
Two things set this regional Turkish toast apart: it is filled only with kashar cheese, and plenty of butter is used while it cooks. It is cooked in a skillet over low heat with a weight on top, rather than in a sandwich press. The bread soaks up the butter and browns as the cheese melts completely. Rush it and the outside will burn before the cheese melts inside.
Soften half the butter and spread plenty over the outside faces of the bread slices. Do not butter the inside faces; fat there will slow the cheese from melting.
Slice the cheese 3 mm thick. Arrange it over four slices of bread, leaving a finger-width border around the edges, and cover with the remaining slices.
Heat a wide skillet over low to medium-low heat. Melt the remaining butter, add the sandwiches, and place a heavy pot lid on top. Cook each side for 4 minutes, until the bread is deep golden brown and cheese begins to ooze from the edges. Do not raise the heat; high heat will burn the bread before the cheese melts.
Slice the cheese thinly rather than grating it. Grated cheese melts quickly and spills into the pan, while slices stay between the bread as they melt.
Kaşarın taze olması önemli, eski kaşar erirken yağını bırakıp tostu yağlı yaptı.
Tost makinesinde olmuyor, tavada ağırlık koyarak yapmak gerekiyor.
Tost makinesi hızlı ısı veriyor ve kaşar erimeden ekmek kuruyor. Tavada ağırlıkla on dakika en doğrusu.
Tereyağını ekmeğin dışına sürmek gerekiyor, içine sürünce kaşarla karışıp akıyor.
Susurluk'ta gerçekten kaşarı bol koyuyorlar, üç dilim koydum ve doğru karar oldu.
Ağır ateş bu tostun tamamı, yüksek ateşte ekmek yandı ve kaşar erimedi. Ekmeği de kalın dilim seçin, ince tost ekmeği kaşar erirken kuruyup kraker gibi oluyor.
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