Thinly sliced pastırma is grilled quickly inside somun bread with kaşar cheese over an open barbecue. The spiced aroma of the pastırma comes through as it warms, while the melting kaşar holds the slices together.
Split the somun bread in half and brush a thin layer of olive oil on the cut sides.
Layer the paper-thin pastırma on one half of the bread, top with the kaşar slices, and close the sandwich with the other half.
Grill the sandwich on the barbecue grate, about 3 minutes per side, turning until the kaşar melts and the bread crisps up.
Slice the pastırma too thick and it will not warm through in the grill's short cooking time — have it sliced paper-thin. Allergens: contains wheat (gluten) and milk and dairy (kaşar cheese).
Brush the somun lightly with olive oil before it goes on the grill for a crispier crust. Since pastırma is already salty, do not add extra salt inside the bread.
Admin DadaGastro · verified in test kitchenPastırma bulamadığım için biraz daha ince dilimlenmiş sucukla denedim, tadı farklı ama yine de mangalda güzel kızardı. Kaşarı biraz daha bol koydum ki sucuğun tuzunu dengelesin.
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