Lebanese Gourmet Chicken Sandwich Recipe

Posted by Sharon

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This recipe calls for Lebanese bread and cucumbers --- but Lebanese bread is more commonly called "pita bread." Lebanese cucumbers are known for their thinner green skin, small seeds, and sweeter flavor. While any cucumber will do, you'll get the best flavor with a mild Lebanese cucumber if you happen upon one.


  • 600 grams chicken breast fillets
  • 2 cups chicken stock
  • 1 1/2 cups water
  • 1/3 cup drained lowfat sun-dried tomatoes
  • 1 tablespoon chopped fresh rosemary
  • 1 medium loaf Lebanese bread
  • 1/2 small red onion, sliced
  • 1 Lebanese cucumber, sliced
  • 60 grams baby rocket leaves
  • 1/3 cup yogurt
  • 1/2 teaspoon black cumin seeds


Place the chicken, chicken stock, and water in a large saucepan;boil and simmer for about 10 minutes. Leave the chicken to cool and slice thinly. Place the sun-dried tomatoes in paper towels to drain and slice them thinly.

Slice the rosemary leaves thinly as well. Blend two tablespoons of chicken stock, sliced rosemary leaves, and sun-dried tomatoes into a paste.

Cut the bread in two parts, toast both sides, and spread the paste on the bread. Top it with cooked chicken, onion, cucumber and the baby rocket leaves. Combine yogurt and cumin seeds and serve as a side sauce. Makes 4 servings.

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