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Open-face charred leek yogurt sandwich on sourdough with fresh dill, olive oil drizzle, and lemon wedge

Charred Leek Yogurt Sandwich with Lemon and Herbs

Smoky charred leeks piled onto garlicky strained yogurt and crusty bread, finished with lemon, dill, and olive oil. A satisfying vegetarian sandwich ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Charred Leeks
  • 4 large leeks white and light-green parts only, halved lengthwise
  • 1 tbsp olive oil for finishing, not for charring
  • 1 lemon juice only, squeezed over leeks after charring
  • 1/2 tsp flaky sea salt
  • 1/4 tsp black pepper freshly ground
Yogurt Spread
  • 300 g strained Greek yogurt or labneh full-fat
  • 1 clove garlic finely grated
  • 1 tsp lemon zest from the lemon used for the leeks
  • 1 tbsp olive oil
  • 1/2 tsp salt
To Assemble
  • 8 slices sourdough bread about 1.5 cm thick
  • 15 g fresh dill roughly chopped
  • 10 g fresh flat-leaf parsley roughly chopped
  • 2 tbsp extra-virgin olive oil for drizzling
  • 1/4 tsp red pepper flakes optional
  • 4 lemon wedges for serving

Method
 

Char the Leeks
  1. Heat a large cast iron skillet over high heat for 2 minutes until very hot. Do not add oil.
  2. Place the halved leeks cut-side down in the dry pan. Cook undisturbed for 4 to 5 minutes until the cut face is deeply blackened and the edges are charred.
  3. Flip the leeks and char the rounded side for another 4 to 5 minutes. The outer layers should be blackened and the leeks should feel tender when pressed.
  4. Transfer the leeks to a cutting board and let them cool for 5 minutes. Peel off and discard the charred outer layers to reveal the soft, sweet interior.
  5. Squeeze lemon juice over the leeks while still warm, drizzle with 1 tbsp olive oil, and season with flaky salt and black pepper. Set aside.
Make the Yogurt Spread
  1. Combine the strained yogurt, grated garlic, lemon zest, olive oil, and salt in a small bowl.
  2. Stir well and taste. Adjust salt if needed. Let the spread rest for at least 5 minutes so the garlic mellows slightly.
Toast the Bread
  1. Place the bread slices cut-side down in the same cast iron pan over medium heat. Toast for 60 to 90 seconds until golden and lightly crisped on one side. Work in batches if needed.
Assemble the Sandwiches
  1. Spread a generous layer of yogurt, about 3 to 4 tbsp, onto each of the toasted bread slices.
  2. Lay the charred leek halves over the yogurt on 4 of the slices. Scatter dill and parsley over the leeks.
  3. Drizzle with extra-virgin olive oil and add a pinch of red pepper flakes if using.
  4. Press the second yogurt-spread slice on top or serve open-face. Serve immediately with lemon wedges on the side.

Notes

Nutrition is estimated per assembled sandwich using full-fat Greek yogurt and sourdough. Values will vary depending on bread thickness and how much olive oil you drizzle at serving.