Ingredients
Sandwich Spread
- 1 cup labneh (homemade or store-bought)
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped dill
- 3 tablespoons chopped basil
- Kosher salt, to taste
- Extra virgin olive oil, a drizzle
Sandwich Assembly
- ½ English cucumber, thinly sliced
- 8 slices soft bread, crust removed
Instructions
- Prepare the herbed labneh spread: In a small mixing bowl, combine the labneh, finely chopped parsley, dill, and basil. Add a dash of kosher salt and a drizzle of extra virgin olive oil, then mix thoroughly until all ingredients are well incorporated and the spread is creamy.
- Spread the bread slices: Lay out the 8 slices of soft bread on a large cutting board. Using a spoon, spread a generous amount of the herbed labneh mixture on one side of each slice, making sure to cover the surface evenly.
- Assemble the sandwiches: On four of the labneh-covered bread slices, arrange the thinly sliced cucumbers in overlapping layers so they fit well. Top each cucumber layer with a second labneh-covered bread slice to form a sandwich.
- Cut the sandwiches: Press down gently on each sandwich to compact the layers. Using a sharp knife, cut each sandwich into quarters, either triangles or rectangles, according to your preference.
- Serve and garnish: Arrange the cucumber sandwiches neatly on a serving plate. Garnish the plate with fresh dill sprigs and any leftover cucumber slices for an appealing presentation. Serve immediately and enjoy!
Notes
- For best results, use very fresh, crisp cucumbers and soft, fresh bread.
- Labneh can be substituted with cream cheese or Greek yogurt if unavailable.
- This recipe is best served fresh but can be refrigerated for up to a few hours before serving.
- Feel free to adjust the types and amounts of herbs to suit your taste preferences.
- For a dairy-free version, use a vegan labneh alternative or plant-based cream cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
