Recipe: Classic Levantine Sandwich with Zenah Luncheon
A timeless Levantine school-day classic. Zenah luncheon, fresh vegetables, the right bread. Five minutes, no skill required, and it tastes like home.
Ingredients (serves 2)
- 1 can Zenah Chicken Luncheon (or beef variant), sliced
- 2 fresh Lebanese flatbreads (or pita, or French baguette)
- 1 small cucumber, sliced lengthwise
- 1 tomato, sliced
- 4-6 fresh mint leaves
- 2 tbsp labneh or thick yogurt (optional, for spreading)
- Olive oil, salt, sumac to taste
Method
- Open the Zenah can and slice the luncheon into 6-8 thin slices per sandwich. The texture should be firm and uniform — that is what good luncheon should look like.
- Warm the bread for 30 seconds in a dry pan or toaster — just enough to soften it.
- Spread labneh (if using) lightly across one side of the bread.
- Layer the luncheon slices down the center, slightly overlapping.
- Add cucumber, tomato, mint. Drizzle with olive oil. Sprinkle with sumac and a pinch of salt.
- Roll tight. Slice in half. Serve immediately.
Variations to try
The Hot Take
Use Zenah Hot Chili Luncheon with a thin spread of garlic-yogurt and pickled turnips. Bold, bright, addictive.
The Smoked Edition
Use Zenah Smoked Turkey Luncheon with white cheese, cucumber, and a squeeze of lemon. Lighter, smokier, perfect for breakfast.
The Premium Touch
Use Zenah Black Peppercorn Luncheon on toasted French bread, with arugula, sun-dried tomatoes, and a thin spread of mustard. Lunchbox elevated.
Why luncheon works in Levantine cooking
Levantine cuisine has always loved cured and preserved meats — from sujuk to basturma to mortadella. Modern luncheon fits the same role: shelf-stable, ready-to-use, generous on flavor, and perfect for the bread-led meals that define the region. Zenah is built for exactly this.
Storage
Once opened, refrigerate any unused luncheon and consume within 3 days. Unopened cans keep at 0–37°C for 2 years from production date.
Looking for the right Zenah variant for your kitchen? Browse the Zenah range.