Sue's Big Fat Greek Sandwich |
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Prep Time: 1440 Minutes Cook Time: 120 Minutes |
Ready In: 1560 Minutes Servings: 6 |
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I took a look at Alton Brown's recipe, and while I liked some aspects of it, other aspects I did not. So those familiar with his recipe will know where he began and I ended. I hope you enjoy, because mine is better. ;) Ingredients:
1 lb lean ground beef |
1 lb ground lamb |
2 teaspoons thyme |
2 teaspoons sumac |
2 teaspoons ground cumin |
2 teaspoons onion powder |
2 teaspoons ground coriander |
1/2 teaspoon granulated garlic |
1 teaspoon turmeric |
1 teaspoon salt |
1 teaspoon black pepper |
heavy duty aluminum foil |
5 -6 extra large whole wheat pita bread (10-12 ounces) |
3 -4 ounces crumbled feta cheese |
1 -2 tomato, diced |
1/2 small red onion, thinly sliced |
3/4 cup tzatziki, sauce |
Directions:
1. Preheat oven to 375°F.
2. Place ground meats in colander in sink and allow blood to drain away, 30-45 minutes.
3. Thoroughly mix together meats, with seasonings.
4. On a large piece of heavy duty aluminum foil. plop down the meat, and shape it into a meat roll with your hands.
5. Roll up the meat roll in the foil, and twist up the ends like a piece of hard candy wrapper. With an ice pick or small knife jab holes all over the roll, on all sides.
6. Place wrapped meat roll on a drain rack in an oven pan and bake for about 75-80 minutes or until your internal meat is about 175F,.
7. Allow meat to cool and then refrigerate roll overnight.
8. When you want to serve, slice off pieces of meat and heat them in a skillet, browning them if you like.
9. Serve on skillet warmed, large, whole wheat pita (I get the thinner oversized type from a Mediterranean market), with tzatziki sauce, sliced onion, diced tomato, and crumbled feta cheese.
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