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| Beirut‑Inspired Herbed chicken Bacon Sandwich |
Introduction
I can still close my eyes and taste the Herbed chicken Bacon Sandwich I had one drizzly afternoon in Beirut. The little café was packed, and the sweet smell of toast, chilled labneh, and rashers cubing beside sizzling pita was downright hypnotic—a joyful collision of Levant traditions and diner comfort food. Word of mouth spread, and the sandwich turned my Beirut breakfast into a global spoiler for everyone who likes bright, herbal smoky flavors.
From Brooklyn to Provence and now to your kitchen, the Easy Herbed chicken Bacon Sandwich is a swift tour of nice ingredients. A spread of labneh (or cream cheese, if you want) mixed with za’atar-like herbs, a fistful of mint, and bright tomatoes smears onto toasted country bread and gets topped with hot, still-crispy chicken bacon. It tastes both urban and seaside, familiar and oddly witty. It isn’t just a recipe; it’s a modern upgrade to a Classic chicken Bacon Sandwich, ready for brunch, a tidy lunch, or a lazy Saturday in your PJs.
Ingredients
-8 slices chicken bacon (about 200 g / 7 oz)
-Good crusty bread or flatbread, sliced — 4 pieces (about 400 g / 14 oz total)
-Labneh, Greek yogurt, or cream cheese — 200 g / 7 oz (about ¾ cup)
-Fresh mint leaves, chopped — 15 g / ½ oz (about ¼ cup)
-Parsley, finely chopped — 15 g / ½ oz (about ¼ cup)
-Olive oil — 2 tbsp (30 ml)
-Lemon juice — 1 tbsp (15 ml)
-Garlic, minced — 1 clove
-Za’atar or dried oregano + sesame — 1½ tsp (3 g)
-Tomato, thinly sliced — 1 medium (about 120 g / 4 oz)
-Salt and black pepper, to taste
-Optional — chili flakes or Aleppo pepper, pinch
Preparation Steps
-Prepare the herbed spread : In a bowl, combine labneh (or cream cheese), minced garlic, lemon juice, and 1 tablespoon olive oil. Mix in chopped mint, parsley, and half the za’atar. Season with salt and pepper, taste, and adjust.
-Cook the chicken bacon: In a skillet over medium heat, cook chicken bacon
to crisp, flipping occasionally (about 6–10 minutes). Drain on paper towels.
-Toast the bread : Lightly brush sliced bread with olive oil, then toast in the same skillet for 1–2 minutes on each side, until golden and slightly crisp. If using flatbread, warm it in a hot skillet and give it a couple of gentle, quick chars.
-Spread the base: Use a tablespoon of herbed labneh on one side of each toasted slice. Top with a pinch of remaining za’atar.
-Stack the tomatoes: Top two slices with overlapping tomato rounds, then season with a little salt, pepper, and a couple of mint leaves.
-Layer the chicken bacon: Pile crispy chicken bacon on the tomatoes (or right on the spread if you’re skipping the tomatoes). For extra chew, use bacon that’s softer and cooked a bit less.
-Finish strong: For a kick, add a pinch of chili or Aleppo pepper. A drizzle of olive oil shines everything up. Cover the stacks with the remaining slices, spread side down.
-Cut and enjoy: Press down, slice the stack in half, and serve warm. A simple side salad or mint tea pairs perfectly.
Tips & Variations
-Protein swap: Smoked turkey bacon does a fantastic job in place of chicken bacon delivering that smoky flavor while keeping everything kosher .
-Make it vegetarian: Swap crispy chicken bacon for half-inch rounds of roasted eggplant or thin slices of smoked tempeh, baked until it gets that signature chew.
-Cheese hack: Didn’t grab labneh? Thin Greek yogurt, stirred with an ounce of soft cream cheese, gets just the right thickness. For a luxe lift, tap of ricotta.
-Herb upgrade: Want a flavor flip? Finely chopped dill or chopped cilantro step in for the parsley like a regional accent. Round the whole thing off with a side of pickled turnips or a hearty drizzle of pomegranate molasses to channel a true Lebanese vibe.
-Prep-ahead magic: Whip the herbed yogurt spread on the weekend—it holds chill for 2 to 3 days—so slapping together a warm breakfast just takes the roll of unraveling a soft, doughy bread.
Closing
Bite by bite, the Herbed chicken Bacon Sandwich carries a little Lebanese flair wrapped in an all-day, all-occasion roll. It blends that signature smoky tang from its roots with a shower of fresh herbs and the creamy punch of yogurt, all set to wake any sleepy bite. You get the ease of an on-the-fly weekday breakfast and the vibrant echo of a Beirut café bargaining on the corner, right on the spot.
Give this dish a whirl, pass it around the dinner table, and then pop back for even more world-wide recipes! Here’s a fun tidbit: za’atar spice mixes and creamy labneh have been on Levantine tables for hundreds of years. Tossing them together with crispy chicken bacon is just one of those deliciously happy mash-ups the modern chef can’t resist.