A Lebanese Labneh sandwich recipe, is perfect for your summer garden harvest! Sweet & juicy heirloom tomatoes, crispy cucumbers, piled on top of creamy, tangy labneh. It’s a classic Mediterranean quick no-fuss breakfast. I can’t recommend enough using seasonal Heirloom tomatoes are the most intensely sweet & flavourful with a wonderful hearty texture⏤a total summer staple filled with the true Mediterranean flavours!
For anyone who’s grown up in a Lebanese home, they know this recipe all too well. A heaping spoonful of Labneh spread on a fresh piece of pita, topped with garden-fresh veggies, a drizzle of olive oil, & a sprinkle of herbs & sumac⏤it just doesn’t get any better. Simply food for the win!!!
This recipe is the best while fresh summer tomatoes at the peak of their ripeness are bursting with sweet & juicy, flavour and have the most wonderful texture. I recommend choosing heirloom tomatoes for this recipe; their beauty, taste, and texture are unlike most tomatoes you buy in the markets. However, you can use ANY tomato for this recipe, and I often use whatever I have on hand.
Lebanese Labneh sandwich Recipe Highlights
These sandwiches are…
- Seriously simple. You can easily slice up some tomatoes with just a few other ingredients that you probably already have on hand. and spread some lebnah on bread. It’s the type of thing that calls for simple, high-quality fresh ingredients but packs a big punch of bold flavor.
- Completely hands-off. Aside from 5 minutes of active prep time, there’s no work!
- Little summer flavor bombs! Heirloom summer tomatoes, and their intensely sweet-tart, juicy flavour are not only perfect for piling on lebnah sandwiches, they’re also tasty in salads, on pizzas, adding to a cheese board, or simply snacking like an apple…you can’t go wrong!
Additional Topping Ideas for your Labneh Sandwich
There’s no hard rule on how to top a labneh sandwich.
- Red, green, or white onions
- pickled onions
- Sliced cucumber, instead of shaved
- Shredded carrots or beets
- Za’atar, dried mint or oregano
- Sauteed vegatables, like eggplant, zucchini, & peppers
Labneh is strained yogurt. It’s very similar to cream cheese in texture yet tangy like yogurt.
Labneh is becoming more popular, and you can find it in many stores in the dairy aisle. If you can’t find it in your local supermarket, try a middle eastern store or just make it yourself.
Line a colander with a cheesecloth. Pour the yogurt onto the cheesecloth, grab the side of the cheesecloth and twist it closed. Place the colander into a bowl (so the whey can drip out from the yogurt), then place it into the fridge overnight. In the morning, twist out any remaining whey from the yogurt and then open the cheesecloth. Remove the labneh to an airtight container and enjoy throughout the week.
For More morning inspiration
Lebanese Labneh Sandwich
- 2 pita bread
- 4 Tablespoon labneh
- 2 tomatoes, (heirloom recommended)
- 1 Persian Cucumber, shaved or thinly sliced
- 1/4 red onion, thinly sliced
- 1 teaspoon sumac
- 1 Tablespoon fresh mint
- 2 tablespoon olive oil
- 2 pinches salt
- Add 2 tablespoons of labneh to each piece of pita. Spread the labneh to coat the bread.
- Top the labneh with tomatoes, cucumbers, red onions, and sprinkle with a pinch of salt on each sandwich.
- Add the mint, sumac, and a drizzle of olive oil. Slice and enjoy.