Middle Eastern · Breakfast
Sweet Cheese Sandwich
A Middle Eastern open-faced sandwich built on toasted pita layered with lightly sweetened labneh cheese, folded with honey and rosewater, spread thick, then finished with crushed pistachio and a light honey drizzle for a soft, milky, floral bite.
$3
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
436Calories
13.9gProtein
20.8gFat
50.9gCarbs
22.1gSugar
2.9gFiber
695mgSodium
70mgChol
10.4gSat Fat
239mgPotassium
389mgCalcium
1.8mgIron
0.9mcgVitamin B12
0.6mgVitamin C
vegetarian
low-calorie
low-cholesterol
mediterranean
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Halve the pita bread and set the labneh, honey, rosewater, pistachio, butter, and salt on the counter.
2
Toast the pita halves in a dry skillet over medium heat for 2 minutes per side until lightly golden with crisp spots.
3
Finish
In a small bowl, stir the labneh with the rosewater and salt until smooth and glossy. Spread softened butter over the warm toasted pita, then spread the labneh mixture evenly across both halves. Drizzle honey over the labneh, scatter crushed pistachio over the top, and serve open-faced while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g labneh
- 22 pita bread
- 2 tbsp2 tbsp honey
- 1 tsp1 tsp rosewater
- 2 tbsp2 tbsp pistachio
- 2 tsp2 tsp butter, softened
- a pinch of salt
