Turkish Sucuk and White Cheese Panini

Name: Turkish Sucuk and White Cheese Panini
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 6 oz (170 g) Turkish sucuk sausage, sliced into ⅛-inch (3 mm) rounds; 5 oz (140 g) beyaz peynir (Turkish white cheese) or feta cheese, sliced into ¼-inch (6 mm) thick slabs; 2 slices, about 4 oz (115 g) total (115 g) crusty artisan bread or Turkish soğuk (cold bread loaf), cut into 2 thick slices (¾-inch / 2 cm), split horizontally if very thick; 1 whole (120 g) ripe medium tomato, sliced into ¼-inch (6 mm) rounds, seeds gently squeezed out; ½ whole (75 g) green bell pepper, sliced into thin rings or strips, seeds removed; ½ whole (85 g) medium yellow onion, thinly sliced into half-rings; 1 tablespoon (14 g) unsalted butter, softened, at room temperature; 1 tablespoon (15 ml) extra-virgin olive oil; ¼ teaspoon (1.3 ml) Turkish red pepper flakes (Aleppo pepper or urfa biber) (optional); to taste kosher salt and freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, pressed Turkish sandwich layered with spiced sucuk sausage, creamy beyaz peynir cheese, fresh tomato, green pepper, and caramelized onions on crusty bread. The panini is grilled until the bread is golden and crispy while the cheese melts into every bite. This is a favorite street food from Istanbul, combining the heat of the sausage with the mild tang of white cheese for a perfectly balanced sandwich.

Prep: 15 min
Cook: 12 min
Wait: 1 min
Total: 28 min
Makes: 2 panini sandwiches

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Ingredients

2 servings

6 oz (170 g) Turkish sucuk sausage, sliced into ⅛-inch (3 mm) rounds
5 oz (140 g) beyaz peynir (Turkish white cheese) or feta cheese, sliced into ¼-inch (6 mm) thick slabs
2 slices, about 4 oz (115 g) total (115 g) crusty artisan bread or Turkish soğuk (cold bread loaf), cut into 2 thick slices (¾-inch / 2 cm), split horizontally if very thick
1 whole (120 g) ripe medium tomato, sliced into ¼-inch (6 mm) rounds, seeds gently squeezed out
½ whole (75 g) green bell pepper, sliced into thin rings or strips, seeds removed
½ whole (85 g) medium yellow onion, thinly sliced into half-rings
1 tablespoon (14 g) unsalted butter, softened, at room temperature
1 tablespoon (15 ml) extra-virgin olive oil
¼ teaspoon (1.3 ml) Turkish red pepper flakes (Aleppo pepper or urfa biber) (optional)
to taste kosher salt and freshly ground black pepper

Equipment (6)

Panini press or large skillet (12-inch / 30 cm)
Cutting board
Chef's knife
Small skillet (if cooking sucuk separately)
Spatula
Tongs

Steps

Before you start

Slice the sucuk sausage into ⅛-inch (3 mm) rounds and keep them separate so they cook evenly
Have all vegetables prepped and close to your cooking station
If using a panini press, preheat it for 2–3 minutes
If using a skillet, have a second heavy skillet or press ready to weight the sandwiches

1
Caramelize the onions
- Heat 1 teaspoon of the olive oil in a small skillet over medium heat.
- Add the sliced onion and a pinch of salt.
- Cook, stirring occasionally, for 6–8 minutes until the onion is soft and lightly golden with some caramelized edges.
- Transfer to a plate and set aside.
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Ready when: Onion is soft and edges are light golden
Tip: Stir occasionally to prevent burning; onions release their natural sweetness as they cook slowly.
2
Cook the sucuk
- In the same small skillet, heat the remaining 2 teaspoons olive oil over medium-high heat.
- Add the sliced sucuk rounds in a single layer and cook for 2–3 minutes per side until the internal temperature reaches 160°F (71°C), the edges are slightly crispy, and the sausage has released some of its oils and spices.
- The rounds should be heated through but still have some give.
- Transfer to a plate and set aside.
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Ready when: Sucuk reaches 160°F (71°C) internally with slightly crisped edges and rendered oil
Tip: Don't overcrowd the skillet; work in batches if needed to avoid steaming the sausage. The rendered fat flavors the sandwich.
3
Assemble the panini
- Take one slice of bread and spread the softened butter evenly on the outside (the side that will touch the press or skillet).
- Flip it butter-side down on your work surface.
- On the inside of the bread, layer in this order: half the cooked sucuk, half the caramelized onion, 2–3 slices of beyaz peynir, a few slices of green pepper, then 2–3 tomato slices.
- Season lightly with salt and pepper.
- Top with the remaining beyaz peynir slices.
- Repeat the layering with the remaining ingredients on the second sandwich.
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Ready when: Bread is spread with butter on the exterior; fillings are stacked inside
Tip: Layer the cheese on both sides of the filling so it melts and binds everything together. Squeeze excess moisture from tomato slices to prevent a soggy sandwich.
4
Top the sandwiches
- Place the second slice of bread (butter-side out) on top of each sandwich, pressing gently to seal the layers.
- The butter should be on both the bottom and top of each sandwich.
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Ready when: Sandwiches are fully assembled with butter on the exterior surfaces
Tip: Make sure the butter covers the entire outer surface so the bread toasts evenly and develops a golden crust.
5
Grill the panini
- If using a panini press: Place both sandwiches on the heated press.
- Close the lid and grill for 3–4 minutes until the bread is golden brown and crispy and the cheese has melted.
- If using a skillet: Heat a 12-inch skillet over medium-high heat.
- Place both sandwiches in the skillet and cook for 2–3 minutes until the bottom is golden.
- Using a spatula, gently flip each sandwich and cook the other side for another 2–3 minutes until golden.
- If desired, place a heavier skillet or weight on top of the sandwiches to press them as they cook.
- Watch for any smoking; if the heat seems too high, reduce to medium.
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Ready when: Bread is golden brown and crispy on both sides; cheese is melted inside and visible when you gently press the sandwich
Tip: Listen for gentle sizzling, not aggressive crackling. If the exterior browns too fast, lower the heat slightly—the cheese needs time to melt before the bread burns.
6
Rest and serve
- Transfer the panini to a cutting board and let them rest for 1–2 minutes so the cheese sets slightly and the sandwich is easier to cut.
- If desired, sprinkle a pinch of Aleppo pepper or urfa biber on top for extra color and warmth.
- Serve warm, optionally with a squeeze of fresh lemon juice on the side.
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Ready when: Cheese is set enough to cut without oozing excessively
Tip: A brief rest prevents the filling from sliding out when you cut the sandwich. Cut diagonally to showcase the layers and make the sandwich easier to hold.

Good to know

Tips

Turkish sucuk is a heavily spiced, slightly oily sausage found in Mediterranean delis, Middle Eastern markets, or online. It is essential to the authentic flavor of this sandwich. If you cannot find it, merguez sausage is the closest substitute.
Beyaz peynir is a young, mild white cheese made from cow's milk or sheep's milk, and it is softer and less tangy than feta. If unavailable, feta works, though it will be sharper in flavor.
Do not skip caramelizing the onion—the slow cooking converts the onion's natural sugars into a sweet, mellow flavor that balances the spiced sausage and sharp cheese beautifully.
If your bread is very thick (over 1 inch), split it horizontally first so the sandwich is easier to grill and the fillings distribute more evenly. The goal is a sandwich that is easy to bite through without fillings falling out.

Storage & reheating

Best served fresh and hot. If you have leftovers, wrap the cooled sandwich in foil and refrigerate for up to 1 day. Reheat on a panini press or in a skillet over medium heat for 2–3 minutes until warm and the cheese softens again. Do not freeze, as the bread will become tough.

Substitutions

beyaz peynir (Turkish white cheese) or feta cheese → Feta cheese or halloumi cheese. Feta is a direct substitute with a similar tangy flavor and mild texture. Halloumi has a higher melting point, so it will hold its shape better but may be slightly chewier.
Turkish sucuk sausage → Merguez sausage or spicy chorizo. Both are heavily spiced alternatives that deliver similar heat and depth. Slice and cook the same way; merguez will be slightly leaner.
crusty artisan bread or Turkish soğuk (cold bread loaf) → Ciabatta, focaccia, or Turkish pide bread. Any crusty, sturdy bread that can hold moisture without falling apart works well. Avoid soft white sandwich bread, which will compress and become soggy.
green bell pepper → Roasted red bell pepper or mild Hungarian paprika pepper. Roasted peppers add sweetness; fresh red pepper is slightly sweeter than green. Both will soften slightly during grilling.