Crispy Döner Cheese Toastie with Garlic-Dill Yogurt Dip

Method

1. Grate the onion, squeeze it hard and discard the juice. Knead the meat with the onion, salt, cumin, paprika, oregano and chilli flakes for 2 minutes until sticky. Divide it into one portion per toastie (one per serving), put each between two sheets of baking paper and roll it into a 3 mm thin sheet a little bigger than a slice of bread.

   Add in this stepMinced beef (about 20% fat) 160 gOnion, grated and squeezed 40 gSalt ½ tspGround cumin ½ tspSweet paprika 1 tspDried oregano ½ tspTurkish chilli flakes (pul biber) or mild chilli flakes ½ tsp

2. Heat the oil in a 26 cm frying pan over high heat. Peel off the top paper, flip the meat sheet into the pan and peel off the other paper. Cook one sheet at a time (two in a big pan), about 1 minute per side, 4 min in total, until browned with no pink left. Lift out and cut into wide strips.

   Add in this stepNeutral oil 2 tsp

   high heat

3. For the dip, stir the grated garlic, finely chopped dill and salt into the Greek yogurt.

   Add in this stepGreek yogurt 100 gGarlic cloves 1Fresh dill 4 gSalt for the dip 1 pinch

4. Spread a thin layer of butter on one side of each bread slice. Lay half the slices buttered side down and top with half the cheese, the meat, thinly sliced pickles and the rest of the cheese, then close with the remaining slices, buttered side up. Cheese on both sides glues the filling to the bread so it flips easily.

   Add in this stepThick sandwich bread or sourdough slices 4Butter, softened 20 gGrated low-moisture mozzarella 80 gSmall pickled gherkins 2

5. Wipe the pan with kitchen paper and put the toasties in a 28 cm pan (×2 means two batches). Cook over medium-low heat for 6 min in total, pressing down with a spatula or a small saucepan and flipping once halfway, until both sides are deep golden and the cheese is oozing. Cut diagonally and serve straight away with the dip.

   medium-low heat