Warak Enab Sandwich (ورق عنب)
Cold vine-leaf rolls, the meatless yalanji or 'the liar,' taken off the mezze plate and folded into khubz with lemon and oil. Its whole filling is cooked hours ahead and served chilled.
Vegetable Mezze Sandwiches
Tabbouleh Sandwich (ساندويش تبولة)
Tabbouleh in bread; parsley salad with bulgur.
Sabanekh Sandwich (ساندويش سبانخ)
The sabanekh sandwich is the pie's sour spinach set loose in a soft fold. Cooked greens weep, so it is won at the wring: sumac-and-lemon spinach, drained hard, folded into markook not baked.
Mutabal Sandwich (ساندويش متبل)
Whole eggplants go on the open flame until they blacken and slump, and the wrap is built to carry that smoke intact: charred pulp bound with tahini and yogurt, banded down warm khubz and rolled tight.
Muhammara Sandwich (ساندويش محمرة)
Muhammara in bread; spicy red pepper and walnut spread.
Moujadara Sandwich (ساندويش مجدرة)
Lentils and rice in bread; with caramelized onions.
Makdous (مكدوس)
Stuffed preserved eggplant; with walnuts, peppers, garlic.
Makdous Sandwich (ساندويش مكدوس)
Oil-cured baby eggplants stuffed with walnut, pepper, and garlic, lifted from the mouneh jar into split khubz with tomato, onion, and labneh: a winter preserve opened as a breakfast sandwich.
Loubieh Sandwich (ساندويش لوبية)
In Lebanon, loubieh means the broad flat romano bean, and loubieh bi zeit braises it soft in olive oil with onion and tomato, then folds it cold into khubz.
Hindbeh Sandwich (ساندويش هندبة)
Dandelion greens sandwich; sautéed greens with caramelized onion.
Fattoush Sandwich
The Lebanese bread salad rolled into more bread. Cucumber and tomato dressed with sumac and pomegranate molasses, the crisp shards folded in last so they still crack at the bite.
Batata Harra Sandwich (ساندويش بطاطا حرة)
Lebanon's spicy-potato mezze rolled hot into khubz: fried cubes tossed in the pan with garlic, cilantro, and chili, lemon squeezed in off the flame, eaten fast before steam takes the crust.
Baba Ghanouj Sandwich (ساندويش بابا غنوج)
Baba ghanouj is built on fire: a whole eggplant charred black over a flame until the flesh collapses and goes smoky. Smeared into khubz with tahini, lemon and garlic, it tastes of the fire first.