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| Lebanese savory roasted sandwich |
Introduction
Nothing feels more cozy than the smell of sweet Veggies and warm spices cooling off my kitchen — that’s the energy my new Savory Roasted Sandwich brings. Roasted Lebanese veggies meet creamy tahini, zingy pickles, and generous sprinkles of za’atar. The recipe started in a tiny Beirut café, where a warm flatbread stuffed with smoky goodness felt like the friendliest hug I’ve ever eaten. Now that I’m back at home, I’ve turned that memory into a sandwich that’s just as quick for busy weeknights as it is fancy enough for dropping-in friends. You only need one sheet pan, a few pantry good vibes, and whatever leftover protein feels like a sunny desert road trip on the tongue — maybe leftover roast chicken, a few balls of warm grilled halloumi, or even nothing at all.
The tahini drizzle brings super creamy in a nutty, lemony coat that instantly makes simple bread and veggies sing. You can toss in whatever Toasted bite you love — sliced peppers, super thin zucchini, or those stubborn little mushrooms the kids refuse to eat. You’ll find the warm hints of spices echo fast no matter where you flip your flat in the world. New York, Nantes or Nairobi, they all deserve colorful bites that taste like Mediterranean states of mind. If you’ve ever wished a sandwich could taste like that cozy Mediterranean sunset, I’ll show you the sandwich rose vines step-hands needed to make it.
Ingredients
-4 flatbreads, pitas, or crusty rolls (total 400 g / 14 oz)
-1 large eggplant (about 400 g / 14 oz)
-2 red bell peppers (total 300 g / 10.5 oz)
-1 small red onion, thinly sliced (100 g / 3.5 oz)
-2 tablespoons (30 ml) olive oil, plus a splash for brushing
-200 g / 7 oz of one: cooked shredded chicken, sliced roasted lamb, or halloumi/tofu (for vegetarian)
-120 g / 4 oz labneh or Greek yogurt (for a spread)
-3 tablespoons (45 g) tahini
-Juice from 1 lemon (about 30 ml / 1 fl oz)
-1 clove garlic, minced
-1 teaspoon (5 g) ground cumin
-1 teaspoon (5 g) za’atar (for sprinkling)
-1/4 cup (60 g / 2.1 oz) sliced pickled cucumbers or quick-pickles
-1/4 cup (15 g / 0.5 oz) chopped fresh parsley
-Salt and freshly ground black pepper, to taste
-Optional: a handful of baby spinach or arugula and a drizzle of chili oil
Think of these measurements as a loose map—use more or less depending on how big your loaf of bread is and how hungry everyone is.
Preparation Steps
-Roast the eggplant and peppers.
Preheat your oven to 220°C (425°F). Halve the eggplant and cut diagonal slashes in the flesh. Chop the peppers into big strips. Toss everything with 2 tablespoons of olive oil, a sprinkle of salt, and a few grinds of black pepper, then spread it out on a baking sheet. Roast for 25 to 30 minutes, or until the veggies are tender and the edges are a little charred. Let them cool a minute, then slice or roughly chop.
-Caramelize the onions (optional but lovely).
In a skillet set to medium, add a splash of oil and toss in a few cups of sliced red onion with a tiny pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until the onions are soft and sweet. Set them aside.
-Make the tahini-lemon dressing.
In a small bowl, whisk together 3 tablespoons of tahini, the juice of 1 lemon, 1 finely minced garlic clove, 2 to 3 tablespoons of warm water (enough to loosen it), a sprinkle of ground cumin, and a pinch of salt. Blend until it’s smooth and drizzle-able. Taste and add more lemon if it needs a little more lift.
-Prepare the spread and protein.
Spread a layer of labneh or Greek yogurt on each piece of flatbread.
If you go with chicken or lamb, warm it up quickly in a pan with a splash of olive oil and a dash of za’atar. For halloumi, just pan-sear the slices until they turn golden, about 2–3 minutes per side.
-Build the sandwich.
Spread roasted eggplant, roasted peppers, caramelized onion, and your favorite protein on the labneh. Drizzle with tahini dressing, add pickles and parsley, and finish with a sprinkle of za’atar. Toss in some greens, if you like, for extra crunch.
-Toast and serve.
Brush the outside of the flatbreads with a thin layer of olive oil, then toast in a hot skillet or sandwich press until golden and warm, about 2–4 minutes. For rolls, close them up and press in the skillet with a heavy pan. Slice and serve right away.
Tips & Variations
-For a speedy twist, grab store-bought roasted veggies or jarred peppers. To keep the authentic taste, add the labneh and za’atar, which carry the Lebanese flavor. Proteins can change on a whim: use shredded rotisserie chicken, thin shawarma beef, or savory grilled halloumi.
-Vegan? Swap out the labneh for creamy mashed avocado or a scoop of plant-based yogurt and throw in a splash of maple syrup for the tahini drizzle to keep it balanced. For a kick, sprinkle in some Aleppo pepper or a drizzle of chili oil. Roasting the veggies in advance works perfectly; they’ll taste even better after a night in the fridge and last for three to four days.
Closing
This Savory Roasted Sandwich is proof that perfectly roasted vegetables and a splash of zesty sauce can feel totally indulgent while hanging out next to a Mediterranean platter. It’s the ultimate low-fuss weeknight recipe, packed picnic choice, or easy way to introduce friends to Lebanese-inspired flavors. Lebanon’s food culture is all about sharing bold, fresh tastes, and these handheld delights were born to travel. Make them, enjoy them, and let me know which filling stole your heart—I can’t wait to hear your take!