Susurluk toast is a traditional type of toast produced in the Susurluk district of Balıkesir, Türkiye, distinguished by its preparation method and ingredients. The product was registered as a “Protected Geographical Indication ” under Decree-Law No. 555 on the Protection of Geographical Indications. The application was submitted by the Susurluk Chamber of Commerce on February 27, 2013, and it was officially registered on November 20, 2017.

Distinctive Features

Susurluk toast is prepared by placing a small amount of lightly salted kelle cheese and/or beef sausage between two slices of specially produced pan toast bread. After toasting in a sandwich press, the outer surface is brushed with margarine and toasted one final time. The characteristic flavor of the product comes from the pan toast bread produced exclusively in Susurluk, kelle cheese that has undergone brining, 100% beef sausage, and the cooking technique using chain-driven, cast-heated toast machines.

Ingredients

Toast Bread

• Pan toast bread produced in Susurluk, rested for one day
• Two slices, each weighing 45–55 grams, 1.5–1.8 cm thick

Cheese (optional)

• 65–75 grams of lightly salted kelle cheese
• Made from cow’s milk, matured for at least two months
• Brined for 3–6 days

Sausage (optional)

• 45–50 grams sliced beef sausage
• Must contain 100% beef

For Mixed Toast

• 65–75 grams kelle cheese + 30–35 grams beef sausage

Tomato Paste (optional)

• Only tomato paste should be used
• Prepared with 1 teaspoon salt, 1 teaspoon sugar, and 0.75 liters of water per 1 kg of paste

Fat

• Low-water margarine for brushing the outer surface of the toast
• No liquid oil or butter (but butter can optionally be added at the final stage)

Production Elements

Pan Toast Bread

The core component of Susurluk toast is the pan toast bread, produced exclusively in the Susurluk district. It is made from wheat flour, fresh yeast, sourdough, salt, and water. The dough is kneaded by hand and baked in special chrome-coated ovens without direct contact with fire. The bread has a hard crust and soft interior and is rested in wooden cabinets for one day to maintain moisture. Before use in toast, the bread is sliced.

Toast Machine

Authentic Susurluk toast is prepared using chain-driven, weight-adjustable, cast-heated toast machines. The machine temperature should be between 200–250 °C.

Production Process

The slices of bread are toasted on both sides for 20–30 seconds. The filling is placed between them, the toast is closed, the outer surface is brushed with margarine, and it is toasted one final time. Tomato paste or tomato-based sauce can optionally be applied inside or on top of the toast. The ideal thickness of a ready-to-serve Susurluk toast is 3–3.5 cm.

Geographical Boundaries and Control

The production of Susurluk toast’s distinctive elements must occur within the borders of the Susurluk district. The production process is monitored at least once a year by commissions formed under the coordination of the Susurluk Chamber of Commerce, involving Susurluk Municipality and the District Directorate of Food, Agriculture, and Livestock. Inspections verify the compliance of bread, cheese, sausage, tomato paste, and toast machine characteristics.