Sandwiches, burgers, and wraps
A staple of Turkish breakfast tables, this no-cook sandwich combines olive spread crushed with walnuts and balanced with pomegranate molasses. Layered with cream cheese and vegetables, it makes a filling breakfast.
Process the pitted olives with the walnuts, pomegranate molasses, olive oil, and Turkish red pepper flakes until the spread is slightly chunky.
Beat the cream cheese with a fork until soft and spreadable.
Thinly slice the tomato and cucumber, then blot away their moisture with a paper towel.
Spread cream cheese on one slice of loaf bread and olive spread on another. Add the tomato, cucumber, and lettuce leaf, then close the sandwich.
Do not process the olive spread for too long; leaving it slightly chunky preserves its texture. Blot the vegetables dry with a paper towel before assembling, or the bread may get soggy. Contains wheat/gluten, dairy, and tree nuts (walnuts).
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