Labneh Sandwich Recipe: 5 Classic Middle Eastern Toppings

The labneh sandwich recipe is a Middle Eastern classic: yogurt cheese spread over a thin lavash flatbread, layered with fresh vegetables and spices, drizzled with olive oil, and rolled up. It is healthy, vegetarian, and genuinely filling — with infused olive oil as an optional addition for cannabis consumers. If you have never tried labneh before, this sandwich is the perfect introduction.

What Is Labneh?

Labneh (also spelled labne or labaneh) is a yogurt cheese made by straining full-fat yogurt through cheesecloth or a fine mesh to remove the whey. The result is a thick, tangy, spreadable cheese with a consistency somewhere between cream cheese and Greek yogurt. You can find it at Middle Eastern grocery stores, or make it at home by mixing salt into whole-milk yogurt (cow or goat) and letting it drain in the fridge for 24–48 hours. For this labneh lavash sandwich, store-bought works perfectly.

Ingredients for the Labneh Sandwich Recipe

• Lavash or pita flatbread (lavash is thinner and rolls more easily)
• 3–4 tablespoons labneh (or full-fat Greek yogurt as a substitute)
• Spices (zaatar-style mix): oregano, thyme, cumin, sumac, red chili flakes
• Black olives (sliced)
• Cucumber (thinly sliced)
• Tomato (thinly sliced — black or heirloom varieties are excellent)
• Fresh mint leaves
• High-quality olive oil (infused or regular)
• Salt and black pepper
• Optional: chicken strips, bell peppers, or any salad vegetable

5 Classic Middle Eastern Toppings for This Recipe

The traditional labneh with sumac and mint filling includes five core toppings that define the flavor profile of this sandwich:

• 1. Sumac: A reddish spice with a tart, slightly fruity flavor — the one topping in this labneh sandwich recipe you should not skip. It provides the signature tang that makes Middle Eastern food distinctive. Available at Middle Eastern markets and online.
• 2. Cucumber: Thin slices for crunch and freshness. Do not go thick — this is a rolled sandwich and thick cucumber slices are hard to roll without cracking the lavash.
• 3. Tomato: Sliced thin. The black tomatoes used here are sweeter and less watery than Roma; use whatever tomato you have but avoid extra-watery varieties that will make the bread soggy.
• 4. Fresh mint: Whole mint leaves scattered throughout the sandwich. This is non-negotiable in an authentic labneh lavash sandwich — the mint gives it a bright, fresh lift that dried herbs cannot replicate.
• 5. Olives: Black olives sliced and distributed throughout. They add brine and depth. Kalamata olives work especially well.

How to Make the Labneh Sandwich Recipe

Step 1: Spread the Labneh

Lay the lavash flat on a clean surface. Spread 3–4 tablespoons of labneh over the entire surface, leaving a 1-inch border around the edges so it does not ooze out when rolled. Labneh is thicker than hummus and will stay put — spread it thin and even.

Step 2: Add the Spice Mix

Dust the spice blend directly over the labneh layer: a pinch of oregano, a pinch of thyme, a small amount of cumin, and a generous shake of sumac. Add red chili flakes if you want heat. This middle eastern yogurt cheese sandwich gets its savory complexity from this spice layer — use it liberally.

Step 3: Layer the Vegetables

Arrange cucumber slices, tomato slices, sliced black olives, and fresh mint leaves across the labneh. No strict order — just distribute them so every bite has a bit of each. Keep the fillings away from the edges so the sandwich rolls cleanly.

Step 4: Drizzle Olive Oil

Drizzle high-quality olive oil lightly over the toppings. This is where the infused olive oil sandwich option comes in — if you have cannabis-infused olive oil, this is an easy, controlled way to add a dose to the labneh sandwich recipe. The strength of the sandwich depends entirely on how potent your oil is, so dose accordingly and start conservative. Finish with a pinch of salt and fresh cracked pepper.

Step 5: Roll and Serve

Roll the lavash tightly from one end, tucking in the edges as you go. Slice in half diagonally and serve immediately. This labneh sandwich recipe is best eaten fresh — the lavash softens quickly once the olive oil and vegetables release moisture.