Turkey - One Sandwich - The Joy of Sandwiches (Page 11)

Turkish-style hamburger; often with kaşar, sucuk, or Turkish toppings.

Gourmet burger; upscale preparations.

Hand-rolled thin flatbread (yufka) filled with various ingredients, cooked on convex griddle (saç); folded into squares or triangles. Tra...

İzmir's name for simit; slightly different, often crispier.

İzmir-style simit sandwich.

Smoked meat sandwich.

French-style bread; baguette influence.

'Hazelnut' mini lahmacun; tiny bite-sized versions for appetizers.

Beans and rice with bread.

Falafel wrap; Middle Eastern influence, growing popularity.

Fajita-style wrap; Tex-Mex influence.

Lahmacun with pistachios; Antep specialty, sometimes with butter.

Bread with ezme (spicy tomato-pepper paste/salad).

'Meatless' kokoreç; focusing on intestines rather than organ meats.

Beef tantuni; original version.

Meat wrap; beef or lamb.

Beef/lamb döner; the traditional red meat version, often a mix of both.

Apple gözleme; spiced apple filling.

Turkish white bread; crusty loaf used for most sandwiches.

Edirne-style liver wrap; the city is famous for its fried liver.

General term for wrap; anything wrapped in lavaş (thin flatbread) or yufka.

Döner pide; döner meat as topping.

Döner in tombik bread (soft, puffy round bread); the bread is slightly hollowed and stuffed.

Döner over rice; not a sandwich but common serving style, sometimes with bread on side.