Turkey
The country where the sandwich is meat off a turning spit or a hot griddle, wrapped tight in lavaş or stuffed into a quarter loaf, eaten standing up.
Sandwiches
Showing of 318 sandwiches
İskender Porsiyon
Standard İskender serving; classic presentation with bread, meat, tomato sauce, butter, yogurt.
İskender Dürüm
İskender-style flavors in wrap form; less traditional but exists.
İşkembe Sandviç
Turkey's late-night offal eat: tripe simmered soft for hours, drained of the broth that makes the soup a hangover cure, then folded into ekmek and dosed with garlic, vinegar, and chilli.
İnegöl Köfte Ekmek
İnegöl köfte is defined by what it leaves out: beef, breadcrumb, onion, and salt, no garlic and no spice, grilled over coals and pressed into a warmed half-loaf from the hills near Bursa.
Humus Dürüm
Hummus wrap; chickpea spread with vegetables.
Hot Dog Türk Usulü
Turkish-style hot dog; often with kaşar cheese.
Hindi Sandviç
Cold sliced turkey breast in a soft roll, the quiet deli option in a country famous for grilled kebab. The lean meat brings nothing bold, so it is all assembly, and its name points at the wrong place.
Hellim Ekmek
Hellim is the cheese that browns instead of running, brined and pressed so heat tightens it rather than melting it. That is what lets a griddled slab anchor a whole split Cypriot loaf on its own.
Hellim Dürüm
Hellim dürüm is the rolled, walking version of grilled halloumi: thick slabs griddled until they squeak, laid hot on thin lavaş with tomato and parsley, and rolled tight to eat on the move.
Hamsi Ekmek
Anchovy sandwich; fresh hamsi (Black Sea anchovies) fried and served in bread. Seasonal (winter).
Hamburger Türk Usulü
Turkish-style hamburger; often with kaşar, sucuk, or Turkish toppings.
Gözleme
Before any one filling claims it, the gözleme is the form: a hand-rolled sheet of yufka, sealed flat over a thin filling and browned dry on the domed saç. Cheese or potato is chosen after the fact.
Gevrek
İzmir's name for simit; slightly different, often crispier.
Francala
French-style bread; baguette influence.
Findik Lahmacun
'Hazelnut' mini lahmacun; tiny bite-sized versions for appetizers.
About these families
The Turkish sandwich is street food first and bread second. The defining move is not a slice and a filling but a cut and a wrap: meat shaved off a vertical spit, scraped off a flat skewer, or stir-fried on a domed griddle, then rolled tight in thin lavaş or packed into a quarter of a crusty loaf and handed over hot. The bread is the wrapper and the heat source is the argument.
The catalog of 330 sorts along those heat sources. The largest single force is the döner and the dürüm wrap built around it, the everyday fast food of every Turkish city. Around it stand the grill kebaps, Adana and Urfa and şiş and the Bursa İskender, and the griddle trio of lahmacun, pide and gözleme. The cities supply their signatures: Mersin its tantuni, Istanbul its balık ekmek pulled from boats on the water and its tripe-and-offal kokoreç, Çeşme its kumru. The bakery supplies the sesame simit and the Turkish tost pressed flat and hot, and the table supplies the ayran, the turşu and the pickled-turnip şalgam that go beside all of it.
The categories below capture how the catalog actually sorts. The two giants are the döner-and-dürüm family and the grill kebaps; the pide, gözleme and ekmek-arası anchors carry the everyday lunch. Below the anchors, the full filterable catalog lets you browse every entry by name or category.
Browse by family
İskender Kebap
Bursa's signature: thin döner over cubed pide bread, drenched in tomato sauce and melted butter, with yogurt alongside. A knife-and-fork plate as much as a sandwich. · 9 sandwiches
Çiğ Köfte
Şanlıurfa's bulgur-and-pepper-paste köfte, kneaded for hours and now mostly meatless, wrapped in lavaş with lettuce, lemon and pomegranate molasses. · 5 sandwiches
Döner: dürüm & ekmek arası
Turkey's everyday fast food: meat stacked on a vertical spit, shaved to order, rolled tight in lavaş or packed into a quarter loaf with salad and sauce. · 23 sandwiches
Tantuni
Mersin's signature: beef or lamb chopped fine and stir-fried fast on a domed sac with water and spice, rolled in lavaş with sumac onion and tomato. · 12 sandwiches
Kokoreç
Seasoned lamb offal wrapped in intestine, grilled on a turning spit, chopped fine with oregano and pul biber and packed into bread. · 14 sandwiches
Lahmacun
A thin crisp flatbread spread with minced meat, tomato, onion and pepper, baked fast and hot, then rolled around fresh salad and lemon. · 15 sandwiches
Köfte Ekmek
Hand-shaped grilled meatballs of minced lamb or beef in bread with onion, tomato and pickled pepper: the charcoal-grill staple of every köfteci. · 16 sandwiches
Kebap & ızgara
The skewer grill: Adana and Urfa minced-lamb kebabs, şiş, Beyti, cağ and çöp şiş, scraped off the skewer into lavaş with grilled tomato and pepper. · 18 sandwiches
Pide
Boat-shaped Turkish flatbread with raised, pinched edges and a topping baked into it: cheese, minced meat, sucuk, egg, baked hot and eaten in strips. · 27 sandwiches
Gözleme
Hand-rolled yufka folded over a thin filling of cheese, spinach, potato or meat and cooked on a domed griddle until blistered, then brushed with butter. · 23 sandwiches
Tost & Ayvalık tostu
The Turkish pressed toast: kaşar cheese, often sucuk or sausage, flattened in a hot press until the bread crisps and the cheese melts, Ayvalık style loaded. · 17 sandwiches
Balık Ekmek
Istanbul's fish-bread: grilled or fried mackerel in a split quarter loaf with onion, lettuce and lemon, eaten standing by the water at Eminönü. · 22 sandwiches
Kumru
Çeşme's signature: a special slightly sweet sesame roll filled with sucuk, sausage, kaşar and tomato, then pressed hot until the cheese melts. · 6 sandwiches
Simit & simit sandviç
The sesame-encrusted ring bread sold from every cart, eaten plain or split and filled with white cheese, tomato, sucuk or, the sweet way, kaymak and honey. · 15 sandwiches
Burger & ıslak hamburger
The patty-in-a-bun imports and Taksim's steamed ıslak hamburger held in a garlicky tomato sauce under glass, kept soft and wet on purpose. · 7 sandwiches
Dürüm: lavaş & yufka
The general wrap: anything rolled tight in thin lavaş or yufka, from grilled vegetables and falafel to liver, halloumi, potato and the leaf-wrapped sarma. · 35 sandwiches
Ekmek arası
The Turkish loaf with one thing in it: liver, menemen, beans, cheese, eggs, fries, tomato, eaten in a quarter or half of crusty ekmek as a quick meal. · 36 sandwiches
Sandviç (uluslararası)
The imported and deli-style sandwiches: tuna, roast beef, turkey, omelette, salami, hot dog and the submarine, made with Turkish bread but kept their own form. · 18 sandwiches
Türk sofrası: ekmek, turşu & yanında
The Turkish table that frames the sandwich: the breads themselves, the pickles and turşu, the sauces, ayran and şalgam, and the things eaten alongside. · 12 sandwiches