# Bigilla and Ġbejna Ftira

Source: https://www.malteserecipes.com/recipes/ftira-bil-bigilla-u-gbejna/

Make a no-cook ftira with bigilla, peppered ġbejna, olives, sun-dried tomatoes and basil. A meat-free lunch for two.

Prep time: 10 minutes
Cook time: No cooking
Servings: 2 people
Tags: sandwich, ftira, cheese, vegetarian, no-cook



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 2 ready-baked ftira rolls (about 350-400g total)

- 2 tbsp kunserva (concentrated tomato paste)

- 1 tbsp olive oil

- 120g prepared bigilla

- 100g peppered ġbejna, thinly sliced

- 30g pitted olives, roughly chopped

- 40g sun-dried tomatoes in oil, drained and chopped

- 6 fresh basil leaves, torn


## Instructions

1. **Prepare the toppings**: Slice the ġbejna thinly. Chop the olives and drained sun-dried tomatoes, and tear the basil leaves.

2. **Split and spread**: Cut the ftira horizontally. Spread the cut surfaces with kunserva, drizzle with olive oil, and spread the bigilla evenly over the bottom halves.

3. **Add the cheese**: Arrange the ġbejna over the bigilla, then add the olives, tomatoes and basil. Spread everything to the edges without making a tall pile in the centre.

4. **Close the ftira**: Put the tops back on, press gently and cut each sandwich in half. Serve straight away or wrap briefly while you set the table.


This ftira pairs creamy broad-bean dip with the firmer bite of peppered ġbejna. Olives and sun-dried tomatoes add enough salt and tang that the sandwich needs little extra seasoning. With the bigilla already prepared, lunch takes ten minutes.

## Ingredient Substitutions Outside Malta

A crusty sourdough roll or ciabatta will hold this filling well. Use concentrated tomato paste in place of kunserva. If peppered ġbejna is unavailable, try firm sheep's-milk cheese or feta with cracked black pepper; use a little less if the cheese is very salty.

The [ġbejniet guide](/gbejniet-maltese-cheese/) explains the different cheeselets. For a vegetarian sandwich, choose cheese made with vegetarian rennet and check the bread and dip ingredients.

## Serving Suggestions

Serve with fresh tomato or cucumber on the side. For a lunch without dairy, try the separate [bigilla biż-żejt recipe](/recipes/ftira-bil-bigilla/), which replaces the cheese with crisp salad.

## Notes & Tips

- Use prepared [bigilla](/recipes/bigilla/); making the dip from dried beans needs extra soaking and cooking time.
- Stir the dip before spreading. A firm, spreadable texture works better than a runny one.
- Drain the tomatoes well and chop the olives so each bite gets a little of both.
- Keep the cheese and dip refrigerated until you are ready to assemble.

Explore more fillings in the [ftira guide and filling planner](/ftira/#ftira-planner).





## Explore the collections

- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)


## Serve with or cook next

- [Maltese Sausage and Ġbejna Ftira](https://www.malteserecipes.com/recipes/ftira-biz-zalzett-u-gbejna/): Add cooked Maltese sausage for a heartier version.

- [Bigilla Biż-Żejt Ftira (Vegan Maltese Sandwich)](https://www.malteserecipes.com/recipes/ftira-bil-bigilla/): Swap the cheese for tomato and crisp salad in a vegan filling.

- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Prepare the bean dip that forms the base of this sandwich.