This Open-Faced Sandwich with labneh hits all the right notes - creamy, savory, and just a little fancy. A go-to for parties or a special bite at home.
If you've never tried Labneh, you're missing out. It's a delicate, soft cheese made from strained yogurt.
These days, you can easily buy labneh in any grocery store. However, it's incredibly easy to make it at home. You only need a few simple ingredients.
Why This Recipe Stands Out
We love a good open-faced sandwich, and this Open-Faced Sandwich is one of my favorites. Here’s why I can’t get enough of it:
- Bold Flavors: The combination of the slightly tangy labneh with the sweet, caramelized roasted tomatoes and the earthy, tender roasted beets is simply irresistible.
- Versatile: This recipe uses roasted tomatoes and beets, but you can easily customize it with your favorite roasted vegetables. If you prefer beets as a side dish, try this Vegan Beet Salad recipe.
- Incredibly Healthy: Labneh is packed with probiotics and protein, making it a great choice for a healthy and satisfying meal. For an even healthier meal, try one of our Vegan Avocado Sandwiches.
- Easy to Prepare: Despite its gourmet appearance, this open-faced sandwich is surprisingly easy to prepare. It’s the perfect recipe to impress your guests with minimal effort.
Key Ingredients
- Whole Milk Plain Greek Yogurt – We'll use this to make our own labneh, a tangy, thick Middle Eastern cheese. It's simple, just add garlic and salt to the yogurt and let it drain.
- Cherry Tomatoes – We'll roast these to bring out their natural sweetness. They make a delicious topping for our sandwiches.
- Multi-Colored Beets – We'll roast these along with the tomatoes. Their earthy sweetness is a wonderful contrast to the tangy labneh.
- Dark Bread – We'll use slices of pumpernickel for our sandwiches. The robust flavor and sturdy texture make it the perfect base for our toppings.
Substitutions and Variations
Here are some of my favorite ways to customize it:
- Labneh: Feel free to experiment with the flavors in the labneh. Try adding in some fresh herbs like dill or chives, or a sprinkle of za'atar for a Middle Eastern twist.
- Veggies: While we love the combination of cherry tomatoes and beets, you can use any veggies you like. Roasted bell peppers or thinly sliced radishes would be delicious here.
- Herbs: If you're a fan of fresh herbs, try sprinkling some on top of the finished sandwiches. Dill, chives, or even a squeeze of lemon juice would work well.
- Cheese: If labneh isn't your thing, try using a different spread. Hummus, tzatziki, or even a flavored cream cheese would all be delicious on these open-faced sandwiches.
How to Make Open Faced Sandwich
Step 1: Mix yogurt, garlic, and salt. Pour into a cheesecloth-lined strainer set over a pot, refrigerate for 12 hours.
Step 2: Transfer strained cheese to a bowl, drizzle with olive oil, and store in an airtight container.
Step 3: Preheat the oven to 450°F. Roast tomatoes (drizzled with olive oil, salt, pepper) for 10-15 minutes until bursting.
Step 4: Wrap beets in foil and roast for 20-30 minutes until tender. Cool, unwrap, and quarter.
Step 5: Spread Labneh on bread, top with beets or tomatoes.
Step 6: Sprinkle tomato sandwiches with capers and beet sandwiches with green onions.
Step 7: Drizzle with olive oil, season with salt and pepper.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Open Faced Sandwich
- Serve with a side of fresh, microgreens salad for a light and satisfying meal.
- A bowl of hot soup, such as Tomato Soup or Vegetable Soup, can be a great accompaniment to an open face sandwich.
- For a heartier meal, pair this sandwich with a side of crispy oven-baked fries or sweet potato fries.
- This sandwich also tastes great with a side of coarsely chopped, marinated vegetables such as cucumbers, tomatoes, and red onions.
- Try serving these sandwiches as an appetizer. Cut the bread into smaller pieces, top it with Labneh and the veggies, and have an elegant and gourmet appetizer for any occasion.
- You can also serve it with a side of pickled vegetables or olives for a tangy, crunchy contrast to the creamy sandwich.
Frequently Asked Questions
I recommend using a hearty, dark bread such as pumpernickel for these open-faced sandwiches. The rich, earthy flavor of the bread complements the tangy labneh and the roasted vegetables beautifully. But you can go with anything else you have on hand too.
While you can technically use regular yogurt to make labneh, it's best to stick with Greek yogurt as it has already been strained to remove most of its whey. This means that you'll get a thicker labneh in a shorter amount of time.
The beets are done roasting when they are tender inside. You can test this by gently piercing them with a fork or knife. If it slides in easily, they are ready.
The assembled open-faced sandwiches are best enjoyed fresh. However, you can store the components separately. The labneh can be kept in an airtight container in the fridge for up to a week, and the roasted vegetables can be stored in a separate airtight container in the fridge for up to 4 days. When you're ready to enjoy them, simply assemble the sandwiches and drizzle with olive oil.
Recipe
Open Faced Sandwiches With Labneh, Tomatoes And Beets
Ingredients
For Labneh:
- 32 oz whole milk plain Greek yoghurt
- 2 garlic cloves peeled and finely minced
- big pinch of salt
- olive oil
Instructions
To make Labneh:
- In a large bowl, combine yughurt, garlic and salt.
- Line a large strainer with a cheesecloth and pour the yoghurt in. Set a strainer over a deep pot to catch drips and strain in a fridge overnight or at least for 12 hours.
- Transfer the strained cheese into a bowl, generously drizzle with olive oil.
- Store in an airtight container in a fridge.
To make open-faced sandwiches:
- Preheat the oven to 450 F.
- Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast on a parchment lined baking dish for 10-15 minutes until they begin to burst.
- At the same time, wrap each beet in a foil and roast for about 20-30 minutes or until tender inside.
- Remove from the oven, unwrap the beets and let them cool. Quarter beets.
- Spread each slice of bread with a generous amount of Labneh and divide beets and tomatoes equally among each slice.
- Sprinkle tomato sandwiches with capers and top beet sandwiches with green onions.
- Drizzle each sandwich with olive oil and sprinkle with salt and pepper to a taste.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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