Labneh & Veggie Sandwich Cake Recipe – Easy Indian Fusion Snack

Last Updated on 5 months ago by Neha Deshmukh

Labneh & Veggie Sandwich Cake Recipe – Easy Indian Fusion Snack

Hey everyone! I’m so excited to share this recipe with you – it’s a total crowd-pleaser and surprisingly easy to make. I first stumbled upon something similar at a friend’s potluck, and I knew I had to recreate it at home. It’s a fun twist on the classic sandwich, perfect for a light lunch, a picnic, or even a quirky party snack. Trust me, this Labneh & Veggie Sandwich Cake is a guaranteed hit!

Why You’ll Love This Recipe

This isn’t your average sandwich. It’s visually appealing, bursting with fresh flavors, and has a wonderful creamy texture. It’s a fantastic way to sneak in some extra veggies, and the combination of labneh and fresh herbs is just chef’s kiss. Plus, it’s incredibly simple to put together – no baking required! It’s a delightful Indian fusion snack that’s both satisfying and refreshing.

Ingredients

Here’s what you’ll need to make this delicious sandwich cake:

• 10 brown bread slices
• 180 gm labneh
• ½ cup cream cheese (about 113gm)
• 2 tbsp mayonnaise
• 1 tbsp mustard sauce
• 1 cucumber
• 1 carrot
• 2 tbsp coriander leaves, chopped
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Labneh: This is the star! Labneh is a strained yogurt cheese, originally from the Middle East. It’s becoming increasingly popular in India, and you can usually find it at well-stocked supermarkets or specialty cheese shops. It’s wonderfully tangy and creamy – seriously, give it a try if you haven’t already!
• Brown Bread Variations: I love using a slightly sweet brown bread for this, but feel free to experiment. Whole wheat, multigrain, or even white bread will work in a pinch.
• Mustard Sauce Types: I usually use a Dijon mustard sauce for a bit of a kick, but a mild English mustard or even a grainy mustard will add a lovely flavor. Choose what you prefer!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a bowl, whisk together the labneh, cream cheese, mayonnaise, mustard sauce, salt, and pepper until everything is beautifully smooth and creamy. This is your “frosting,” so make sure it’s just right!
2. Now, take half of that creamy mixture and mix it with grated cucumber, grated carrot, and chopped coriander leaves. This is going to be our flavorful veggie filling.
3. Grab two slices of bread and lay them on a plate. Spread the vegetable mixture evenly over the top of one slice.
4. Top with another slice of bread, and repeat the layering process with the remaining bread and filling, building up a cake-like stack.
5. Once you’ve used all the bread and filling, cover the entire stack with the reserved creamy mixture – that’s your “frosting” layer!
6. Finally, cover the sandwich cake and refrigerate for at least 2 hours. This allows the bread to soften and the flavors to meld together beautifully.

Expert Tips

A few little things I’ve learned along the way:

• Don’t skimp on the chilling time! It really makes a difference in the texture.
• Grate the cucumber and carrot finely so they distribute evenly throughout the filling.
• Feel free to add a sprinkle of chaat masala to the veggie mixture for an extra Indian touch.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based cream cheese and labneh alternatives. There are some great options available now!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: Add a pinch of chili flakes to the creamy mixture for a little heat. My friend, Priya, loves this!
• Party/Celebration Adaptation: For a larger cake, increase the number of layers. It looks so impressive! I made a five-layer version for my niece’s birthday, and it was a huge hit.

Serving Suggestions

This sandwich cake is best served chilled. Garnish with a sprinkle of chopped coriander leaves before slicing and serving. It pairs perfectly with a cup of chai or a refreshing glass of lemonade.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the bread may become a little soggy over time.

FAQs

Let’s answer some common questions!

• What is Labneh and where can I find it? Labneh is a strained yogurt cheese, similar to cream cheese but tangier. You can find it in the cheese section of larger supermarkets or at Middle Eastern grocery stores.
• Can I make this sandwich cake ahead of time? Yes, you can! In fact, it’s even better if made a few hours in advance to allow the flavors to develop.
• What vegetables can I substitute in this recipe? Feel free to use any veggies you like! Bell peppers, spinach, or even shredded beetroot would be delicious.
• Is mustard sauce essential, or can I use something else? While mustard sauce adds a lovely tang, you can substitute it with a squeeze of lemon juice or a dash of vinegar.
• How can I prevent the bread from getting soggy? Make sure to use a thick enough layer of the creamy mixture to act as a barrier between the bread and the vegetables. And don’t let it sit for too long after slicing!

Enjoy making (and eating!) this Labneh & Veggie Sandwich Cake. I hope it brings a little joy to your kitchen and your taste buds! Let me know how it turns out in the comments below.