En Güzel Tost
No other city in the world loves the grilled cheese sandwich as Istanbul does. This version is “deluxe”—with everything.
You can, of course, vary this sandwich with many different fillings. For me, a mild white melting cheese is essential, as are roasted green chiles and Turkish red pepper paste (or tomato paste). You can order pastırma, garlicky Turkish beef pastrami, online (see Sources) or substitute bresaola, or omit the meat entirely.
If you don’t have a griddle, a nonstick skillet is useful here.
Preparation time: 30 minutes
Makes 1 large sandwich
1. Place a griddle or a large skillet, preferably nonstick, over medium heat and preheat while you assemble the sandwich.
2. Thinly spread the red pepper or tomato paste over one side of the bread. Lay 3 slices of cheese on the bottom half of the bread and top with the pastırma or bresaola, if using. Arrange the chiles, sliced pickle, and tomato on top, and cover with the remaining 3 slices of cheese. Put the top half of the bread over all and press down gently.
3. With a paper towel, lightly oil the griddle or skillet (or use a panini press). Place the sandwich on the griddle or in the skillet, bottom half down, and turn the heat to low. Using a lid smaller than your pan or a sturdy plate, gently press down on the sandwich, until the bottom browns and crisps, about 5 minutes. Carefully flip the sandwich and cook, occasionally pressing down on the sandwich with the lid or plate, until the second side of the sandwich is browned and the cheese is oozing (if the cheese isn’t melting, cover the pan until it starts to melt). Serve immediately.