Two-flavored sandwiches for Happy Hour

Did you know that a Lebanese man invented the iPOD? The Swatch? Conquered the Seven Summits?

These are sandwiches for a cocktail or happy hour. I have two different fillings to propose. One is simply mixing some blue cheese with labneh and the other is a tapénade, or a black olive paste with tuna. These can be made a day or two  ahead.

INGREDIENTS: To feed 4 to 6 people

• 10 slices of American-style sandwich bread or French pain de mie
• 1 bunch of Italian parsley
• 1/2 stick of butter, melted
• 1 ounce of bleu cheese or Roquefort
• 1/2 tub of labneh or substitute cream cheese mixed with 2 tablespoons of sour cream
• 1 cup of black olives, pitted
• 1 small can of tuna (3 oz)
• 1 teaspoon of anchovy paste
• 1 tablespoon of lemon
• 1 tablespoon of capers (optional)
• 3 or more tablespoons of olive oil
• a dash of herbs such as thyme, marjoram, lavender, oregano
• 3 cloves of garlic

METHOD:

1. Prepare the two fillings first; store them overnight or longer.

Cheese filling: Place the bleu cheese or Roquefort (preferably) in a food processor with the labneh or cream cheese and sour cream mixture. Labneh is available at all middle-eastern stores in tubs or you can make it at home by draining some yoghurt overnight over a sieve and a paper towel. Taste the mixture and when smooth, set it aside.

Olive and Tuna paste: Get all the ingredients ready and place them in a a food processor. Taste and adjust seasoning. Set aside.

1. Lay a long piece of plastic wrap on a work surface. Place 5 pieces of toast on the plastic, side by side. Dab the filling on them and roll using the plastic to fold the bread over. Enclose the sandwich and let it sit in the refrigerator for a while or overnight.
2. To garnish the sandwiches, unroll them and dip them in a bowl of melted butter, then in a plate of chopped parsley. Place them back on the plastic wrap and roll them as tightly as possible and let them sit in the fridge for a while longer, up to 2 days.
3. When ready to serve, unroll and cut with a serrated knife and place side by side on a serving platter.
4. Garnish with the peel of a tomato if you wish, that has been rolled into a rose. That’s a very common garnish in Lebanese cuisine!

Source for this recipe was Ms. Marlene Mattar Maedat Marlene mina al-shark wal-gharb, adapted.