Bekaa Valley Style is less a single sandwich than a way of building one: the Lebanese flatbread sandwich made the way it tends to be made in the Bekaa, the broad agricultural valley that supplies much of the country's produce, dairy, and grain. The angle is provenance and freshness rather than a fixed recipe. What marks the style is that the filling leans on what the valley grows and makes, vegetables picked close to ripe, fresh and cultured dairy, herbs, and bread baked the same day, assembled with a light hand. The sandwich hinges on the raw quality of its parts, because the style does almost nothing to disguise them.
The build is a fresh-produce assembly on flatbread. The base is usually khubz or a manoushe-style bread, sometimes still warm from the saj, spread with labneh, a soft fresh cheese, or a film of olive oil. Onto that go vegetables at their peak: ripe tomato, cucumber, sweet or sharp onion, sometimes radish or pepper, cut to keep their crunch, with a generous load of fresh herbs, mint and parsley above all. Olives, a dusting of za'atar or sumac, and a heavier pour of good olive oil are common, and the whole thing is rolled tight and eaten by hand. Good execution is about restraint and timing: cold-crisp vegetables that taste of themselves, dairy that is fresh and tangy rather than flat, herbs in real quantity, and a soft same-day bread that wraps without cracking. Sloppy execution uses dull out-of-season vegetables that bring water instead of flavor, over-loads the wrap so it cannot hold together, or buries the produce under so much oil and cheese that the freshness, the entire point of the style, is lost.
It shifts mostly by which of the valley's products lead. A dairy-forward version centers labneh or a fresh white cheese with herbs and a little oil and reads almost like a breakfast wrap. A vegetable-forward version is closer to a herbed salad in bread, with the dairy as a thin binder. Warm additions appear too, eggs, a smear of a cooked spread, or grilled vegetables, which push it toward a hot sandwich without changing its produce-first logic. The specific named builds of the region, a manoushe with a particular topping or a labneh-and-vegetable wrap given its own name, are distinct enough to stand as their own articles rather than being collapsed under this heading. What Bekaa Valley Style reliably tells you is the approach: the valley's produce and dairy, fresh herbs, good oil, soft bread, assembled to taste of the ingredients and little else.