🥪 Vegetable Sandwich
A simple vegetable sandwich layers crisp cucumber, ripe tomato and lettuce on soft bread spread with tangy labneh. The strained yogurt cheese replaces butter or mayonnaise, giving a creamy, slightly sour base that keeps the vegetables fresh and juicy. It is eaten as a quick lunch, a school snack or a light breakfast, often with a pinch of dried mint.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 slices bread (about 80 g)
- 40 g labneh
- ½ cucumber (60 g), sliced
- 1 small tomato (70 g), sliced
- 2–3 lettuce leaves
- Pinch of salt and dried mint
Method
- Spread the labneh evenly over both slices of bread.
- Layer lettuce, cucumber and tomato on one slice.
- Season with salt and dried mint, close the sandwich and cut in half.
How to make it lighter
- Use thinly sliced bread or one open-faced slice to cut the bread portion.
- Spread labneh thinly: about 1 tbsp per slice is enough for flavour.
- Pile on extra cucumber, tomato and lettuce for volume with very few calories.
History
Sandwiches of bread and fresh vegetables are eaten almost everywhere; the version with labneh is especially common in Levantine and Gulf cafés and home kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →