A baguette filled with beef sausage, kashar cheese and pickles and pressed in a pan makes Ayvalık toast, one of the beloved street bites of the Aegean coast. The salty-sour pickle note balances the richness of the sausage and cheese.
Split the baguette in half and layer in the beef sausage, kashar cheese, tomato and pickles.
Butter the outside, then cook in a hot pan pressed down with a heavy pan for 7 minutes per side, until the kashar melts and the outside browns.
Cut the toast in half and serve hot.
Pressing the toast down with a heavy pan helps the layers fuse together better. Allergens: contains wheat (gluten) and dairy (kashar cheese).
Ayvalık tostunu ilk kez evde yaptım, tavada preslerken ağır bir tencere kullanmak gerçekten katmanları güzelce kaynaştırdı. Sucuğun yağı biraz fazla akınca tavanın dibi yağlandı, bir dahaki sefere kağıt havluyla fazlasını alacağım.
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