Jibneh w Zaytoun (جبنة وزيتون) is the plain Lebanese breakfast plate turned into a sandwich: white cheese and olives folded into khubz, with little else asked of it. The name says exactly what it is, jibneh for the cheese and zaytoun for the olives, and the angle is restraint. There is no cooking, no sauce, no rendered fat to crisp anything. The whole thing is a cold assembly of two salty, contrasting elements and the bread that carries them, so it stands entirely on the quality of the cheese and the olives and on getting their proportions in scale with each other.
The build is as short as a sandwich gets. A soft white cheese, usually akkawi or a similar brined cheese, sometimes a firmer slab, is sliced or torn into the opened bread. Olives go in alongside, often green and cracked, sometimes a dark cured black, pitted or not depending on the table. A drizzle of olive oil ties the two together and keeps the cheese from reading as dry; a few mint leaves, a slice of tomato, or a scatter of dried za'atar are common additions that lift it without crowding it. The judgment is in balance and salt. Akkawi can run hard and saline straight from the brine, so a kitchen that knows the cheese will have soaked or rinsed it to bring the salt down before it ever meets the bread. Olives bring their own brine on top of that, so the two have to be measured against each other rather than both arriving at full strength. A good jibneh w zaytoun is clean and balanced, the cheese mild and faintly tangy, the olives sharp punctuation rather than a second wall of salt, the oil and bread holding it together. A careless one is a brick of two salty things with nothing to soften the blow.
It varies mostly by what is added around the core pair and by the bread it is built in. The same cheese and olives go into a thin saj flatbread for something foldable and portable, into a split khubz pocket for a fuller breakfast sandwich, or onto a manoushe-style round eaten open. Mint, tomato, cucumber, and a dusting of za'atar are the usual extras, each shifting it toward a fuller breakfast spread without changing what it is. It sits next to the labneh sandwich and the za'atar manoushe as one of the standard Lebanese morning forms, the cheese-and-olive register specifically, and is essentially the breakfast mezze of white cheese and olives picked up and eaten in one hand instead of off a shared plate.