Labneh is a soft, creamy cheese popular in the Middle East. Essentially a thick, strained, spreadable yogurt (yogurt cheese, if you will), labneh is a great alternative to cream cheese and sour cream. A 2-tablespoon serving provides 40 calories and 3 grams of protein. Not too shabby, right? The best part is how versatile it is. You can spread it on toast, use it as a dip, in a marinade, or even enjoy as a filling for stuffed French toast.
When the folks at Brooklyn-based Choopoons asked if they could send me some labneh to try, I had a lot of fun brainstorming ideas. Sweet or savory? Breakfast? Dinner? Dessert?
I made a sandwich, which I grilled and served with a side salad for a tasty vegetarian lunch (Happy Meatless Monday to you). You can add a fried egg or slices of hard boiled egg if you want some more protein (which I also did when I made this to eat), but even without, you’re still looking at a good 10 grams of protein and plenty of fiber to keep you full and energized for hours.
Grilled Mediterranean Veggie Sandwich with Labneh
Ingredients:
- 2 slices whole wheat or sprouted-grain bread
- 2 tbsp plain labneh
- 2 cloves roasted garlic
- a few leaves of spinach or arugula
- 2 slices roasted eggplant
- 2 slices roasted rep pepper
Directions:
- Spread each slice of bread with 1 tbsp labneh and 1 clove garlic
- Arrange greens on one slice of bread. Top with remaining vegetables and finally other piece of bread, labneh side down.
- Heat a grill or griddle pan. Grill sandwich until toasted.
Serve with a salad and enjoy.
Optional add-ons: A fried or hard-boiled egg is wonderful in this sandwich. You can also add other veggies you like. Roasted zucchini, caramelized onion, and fresh cucumber would all be great.
Have you ever had labneh? What’s your go-to sandwich?