The OLT (Olive, Labneh & Tomato!) Sandwich

1. To each slice of sourdough, evenly spread 1/2 tbsp. butter, then evenly sprinkle with 2 tbsp. za’atar spice, pressing the za’atar onto the buttered bread. Repeat for each side, for both slices.
2. Preheat a medium skillet over medium heat. Add za’atar sourdough slices, toasting until each side is golden brown and the za’atar is nutty and fragrant, about 2 minutes per side. I like to flip the bread every minute to get an even toast on both sides and to avoid burning the za’atar. Remove toasts from skillet and place on a paper-towel lined plate to absorb any excess butter.
3. On a plate or cutting board, salt the tomato slices evenly with the 1 tsp. of kosher salt.
4. Top each piece of toast with an even layer of Yaza Labneh, the chopped olives, and the tomato slices. Top one side with microgreens and the other with the mint sprigs. Drizzle both sides with olive oil, then carefully top one slice over the other. Slice in half and enjoy!