Bread Wrap Sandwich
This recipe is a bread wrap sandwich filled with labneh, olives, cucumber, and tomato, with olive oil, dried mint, and salt. According to the chef, a thin Lebanese flatbread is first crisped in the microwave for two and a half minutes, then spread with labneh, filled, rolled, and served immediately.
A sandwich made by wrapping fillings inside bread.
Like a simple rolled sandwich or wrap.
Ingredients
- bread
- olives
- labneh
- cucumber
- tomato
- olive oil
- dried mint
- salt
- thin Lebanese flatbread
- green olives
- black olives
- a pinch za'atar
Instructions
- Gather the sandwich ingredients and prepare them on the work surface.
- Take a thin Lebanese flatbread, split it open, and use only the thin layer.
- Place the thin flatbread on a tray or in a suitable dish, then brush it with olive oil so the oil reaches the entire bread.
- Sprinkle the bread with a light pinch of salt and a pinch of dried mint. If desired, you may add a pinch of za'atar instead of olives.
- Place the bread in the microwave for two and a half minutes until crisp.
- Remove the bread from the microwave and let it cool slightly. Do not spread it with labneh until serving, so that the bread does not lose its crispness.
- Spread the labneh over the bread once it is ready.
- Distribute the olives over the labneh, then place the cucumber and tomato on top.
- Sprinkle the filling with a pinch of olive oil.
- Roll the bread around the filling and close it to make the sandwich ready.
- Cut the sandwich and serve immediately.