Middle Eastern Sandwiches

This is the kind of vegetarian sandwich you assemble in the time it takes a kettle to boil, but it eats like a Mediterranean meze platter. The base is hummus spread thickly inside the pita, which does double duty as binder and flavor anchor.

The hummus matters more than you’d think. It seals the inside of the pita pocket so the wet ingredients (chopped tomato, dressing, juice from the olives) don’t soak through and split the bread. Spread it edge to edge.

Tabouli, the parsley-and-bulgur salad spooned in next, brings the herbal punch that defines this sandwich. If you’re making yours from scratch, lots of fresh parsley and lemon juice is the move. Store-bought works fine in a pinch.

The finishing drizzle of lemon-dill dressing pulls everything together. Tangy, herbaceous, just acidic enough to brighten the feta and earthy hummus. Use a fat-free vinaigrette if you want to keep it light, or a creamy tahini-yogurt sauce for something richer.

Kitchen Tips

• Warm the pita briefly in a dry skillet or toaster before cutting open, soft warm pita opens cleanly without tearing
• Pat the tomatoes and olives dry with a paper towel before adding, less moisture means a sandwich that holds together
• Use Greek-style feta packed in brine, the sheep’s milk version is sharper and saltier than American supermarket feta
• Eat immediately, the magic is the contrast between crisp lettuce and soft hummus, which fades within an hour

Variations

• Add slices of cucumber, pickled turnip, or roasted red pepper for extra crunch and color
• Drizzle with tahini sauce instead of vinaigrette for a creamier, nuttier finish
• Layer in falafel patties or shawarma-style chicken for a heartier sandwich