Turkey - One Sandwich - The Joy of Sandwiches (Page 12)

Döner served in pide bread (boat-shaped Turkish flatbread).

Vertical spit-roasted meat (traditionally lamb, now also beef or chicken) shaved and served in bread; invented in Ottoman Turkey, now glo...

Döner with melted kaşar cheese (Turkish yellow cheese similar to kasseri).

Döner wrap with melted kaşar cheese.

Mixed döner; combination of chicken and beef/lamb döner.

Döner served in ekmek (Turkish bread loaf); sliced bread filled with shaved döner meat, tomatoes, onions, and often sumac.

'Döner between bread'; standard döner sandwich in quarter or half loaf.

Döner wrapped in lavaş (thin flatbread); rolled tight, portable, very popular street food format.

Chicken döner in lavaş wrap.

Beef/lamb döner in lavaş wrap.

Tomato in bread; simple, fresh.

Tongue in bread; boiled or fried lamb/beef tongue.

Veal tantuni.

Veal/beef döner; beef version.

Sea bream sandwich; çupra grilled.

Çöp şiş in bread.

'Garbage' şiş (small meat pieces threaded on wooden skewers) wrapped in lavaş; name refers to small scraps of meat.

'Shepherd's wrap'; with çoban salad (tomato, cucumber, pepper, onion, parsley).

Baby bluefish sandwich; small çinekop fried or grilled.

Edirne's famous liver wrap; thinly sliced fried liver wrapped in lavaş.

Liver kebab wrapped in lavaş; lamb or veal liver, grilled on skewer.

Grilled liver in bread.

Traditional raw meat çiğ köfte; Şanlıurfa specialty (now mostly vegan version sold commercially).

Çiğ köfte served on plate with lettuce wraps.