Susurluk toast

Susurluk Tost is a traditional sandwich variety produced in the Susurluk district of Balıkesir Province, Türkiye, distinguished by its unique preparation technique and ingredients. Registered under the legal decree No. 555 on the Protection of Geographical Indications as a “certification mark,” the product was applied for by the Susurluk Chamber of Commerce on 27 February 2013 and officially registered on 20 November 2017.

Distinguishing Characteristics

Susurluk Tost is prepared by placing a small amount of low-salt head cheese and/or beef sucuk between two slices of specially produced tava tost bread. The sandwich is then pressed and fried in a tost machine, after which margarine is spread on the outer surfaces and it is fried once more. The distinctive flavor of the product derives exclusively from the tava tost bread produced only in Susurluk, the head cheese that has undergone a brining process, the sucuk made from 100 percent beef, and the cooking method using chain-driven, cast-iron heated tost machines.

Ingredients

• Tost Bread
• • Tava tost bread produced in Susurluk and left to rest for one day
  • Two slices, each weighing 45–55 grams and 1.5–1.8 cm thick
• Cheese (optional)
• • 65–75 grams of low-salt head cheese
  • Aged for at least two months and made from cow’s milk
  • Brined for 3–6 days
• Sucuk (optional)
• • 45–50 grams of sliced sucuk
  • Must contain 100 percent beef only
• For Mixed Tost
• • 65–75 grams of head cheese plus 30–35 grams of beef sucuk
• Tomato Paste (optional)
• • Only tomato paste may be used
  • Sauce prepared with 1 kg of paste, 1 teaspoon of salt, 1 teaspoon of sugar, and 0.75 liters of water
• Fat
• • Low-water-content margarine
  • Applied to the outer surfaces of the tost
  • Liquid oils and butter are not used (butter may be applied optionally only in the final stage)

Production Elements

Tava Tost Bread

The essential component of Susurluk Tost, the bread, is exclusively the “tava tost bread” produced within Susurluk district. This bread is made from wheat flour, fresh yeast, sourdough, salt, and water. The dough is kneaded by hand and baked in ovens without direct contact with fire, using special chromium-lined containers. The bread, with a firm exterior and soft interior, is stored for one day in wooden cabinets to retain moisture. Before use in tost preparation, it is sliced.

Tost Machine

Authentic Susurluk Tost is produced using chain-driven, weight-adjustable, cast-iron heated tost machines. The machine temperature must be maintained between 200–250 °C.

Production Process

The bread slices are fried on both sides for 20–30 seconds in the tost machine, after which the internal ingredients are placed between them. The tost is then closed, margarine is spread on the outer surfaces, and it is fried once more to make it ready for serving. Optionally, tomato paste or tomato paste sauce may be applied to the inside or top surface of the tost. The ideal thickness of a ready-to-serve Susurluk Tost is 3–3.5 cm.

Geographical Boundary and Oversight

The production of all distinguishing elements of Susurluk Tost may occur only within the boundaries of Susurluk district. The production process is inspected at least once a year by commissions established by the Susurluk Municipality and the District Directorate of Food, Agriculture and Livestock, under the coordination of the Susurluk Chamber of Commerce. During inspections, the conformity of the bread, cheese, sucuk, tomato paste, and tost machines is verified.