Shawarma Inspired Open-Faced Sandwiches

Directions

Preheat oven to 425°F

Gently pull the soft interior of the bread from the inside top half of your Furlani Garlic Bread loaf for 1/2 cup breadcrumbs. Place on a baking sheet and bake for 10 to 15 minutes or until toasted and crispy. Allow to cool slightly, then crumble into breadcrumbs for meatball mixture.

Mix all ingredients together for the meatballs in a medium bowl. Divide the mixture into 14 equal portions, roughly 2 tablespoons each and roll into balls.

Place on parchment lined baking sheet and bake for 15 to 20 min or until golden brown. Rotate meatballs halfway through cooking.

In the last 5 minutes of cooking meatballs, place halloumi pieces onto the baking sheet with meatballs. Turn over halfway through cooking until both sides are golden brown. Remove from oven and set aside.

Turn oven down to 350°F and place both halves of garlic bread, cut side down on an unlined baking sheet. Bake for 5 minutes or until the bread is warm and soft.

Let cool on a cooling rack until cool enough to touch.

Using the bottom of a 1/2 cup measuring cup, press down in the center and sides of both halves of the loaf to make the bread slightly thinner. It should look like a shallow boat. Cut the top and bottom halves in half to make 4 sandwiches.

To assemble a Kid’s Shawarma:

Take two halves of the garlic bread and spread 1/4 cup of hummus on each half.
Make ribbons of cucumber using a vegetable peeler.
Top hummus with three meatballs and cucumber ribbons.
Add crumbled feta and tuck diced orange pepper around the meatballs.

To assemble an Adult Shawarma:

Spread 1/4 cup of tzatziki on the remaining two halves. Nestle 4 meatballs into a sandwich.
Place baked halloumi cubes, olives and cherry tomatoes. Add torn mint leaves, if using.

Tip:

For a Kid’s Shawarma, cut into thirds as mini sandwiches for easier eating with small hands.