Turkish Kumru Sandwich (Kumru)

Name: Turkish Kumru Sandwich (Kumru)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkey
Ingredients: 4 kumru bread rolls or soft sesame sandwich rolls (about 5 inches / 13 cm long); 8 oz (225 g) Turkish sucuk sausage, thinly sliced; 8 oz (225 g) kashar cheese (or mild mozzarella), thinly sliced or grated; 2 medium ripe tomatoes, sliced; 2 tbsp (30 ml) olive oil or neutral oil for toasting

Kumru Say it: KOOM-roo

By the Passport Plate editors. Published November 12, 2026.

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Kumru is a beloved street-food sandwich from İzmir Province on Turkey’s Aegean coast. It consists of a lightly sweet, sesame-topped Turkish bread roll filled with spicy Turkish sausage (sucuk), melted cheese, and fresh tomato. The name “kumru” means “dove” in Turkish, referring to the bread’s rounded, plump shape. Eaten for breakfast, lunch or as a late-night snack, it is prized for the contrast between the soft, slightly sweet bread, the fiery sucuk, and the gooey cheese that binds everything together.

Turkish Kumru Sandwich (Kumru)

Kumru

Pronounced KOOM-roo

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 kumru bread rolls or soft sesame sandwich rolls (about 5 inches / 13 cm long)
8 oz (225 g)225 g (8 oz) Turkish sucuk sausage, thinly sliced
8 oz (225 g)225 g (8 oz) kashar cheese (or mild mozzarella), thinly sliced or grated
2 medium ripe tomatoes, sliced
2 tbsp (30 ml)30 ml (2 tbsp) olive oil or neutral oil for toasting

Method

Heat a large non-stick skillet or griddle over medium heat. Add a thin film of oil.
Place the sliced sucuk in the pan in a single layer. Cook 1–2 minutes per side until the fat renders and the slices are lightly browned and fragrant. Remove to a plate.
Wipe the pan clean if needed. Lightly brush the cut sides of the kumru rolls with olive oil.
Place the bottom halves of the rolls in the pan, cut-side down. Layer each with a generous amount of sliced or grated kashar cheese, followed by the cooked sucuk slices and 2–3 tomato slices.
Cover with the top halves of the rolls. Press down gently with a spatula or sandwich press.
Cook 3–4 minutes until the bottoms are golden and the cheese begins to melt. Flip the sandwiches carefully and cook another 3–4 minutes on the second side until both sides are toasted golden and the cheese is fully melted and gooey.
Remove from the pan, slice each sandwich in half diagonally if desired, and serve immediately while hot.

Regional variants

Some vendors add green peppers or a thin slice of pastırma. A modern İzmir variation replaces sucuk with Turkish pastrami or adds a fried egg for breakfast.

Cook's notes

Traditional kumru bread is slightly sweet and enriched; if unavailable, use soft Turkish simit rolls or good-quality sesame hamburger buns.
Sucuk is quite spicy and salty; taste a slice before adding too many to avoid over-seasoning.
For extra authenticity, wrap the finished sandwiches in paper and let them rest 1 minute so the bread steams slightly and absorbs the flavors.

Serve with

Strong Turkish tea (çay) or ayran (salted yogurt drink).

Make ahead and storage

Best eaten fresh and hot. The sucuk can be cooked ahead and refrigerated up to 2 days; reheat in the sandwich.

Turkish Kumru Sandwich (Kumru)