The gyro (YEE-row) – (it drives me nuts when it is pronounced” jai-row” …forgive me) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings. It smells delicious and tastes divine. But, while this delicious method for preparing meat is often used in Greek restaurants, it’s not easy to accomplish at home. I’ve created a Greek-American take on the dish that uses ground lamb and beef and is possible in the home kitchen.
Traditionally, the meat is wrapped in homemade pita bread and served with lettuce, tomato, red onion, and tzatziki sauce (yogurt-dill sauce). However, being the human being who I am, with the strange and innovative brain that I have, I insist on always doing this differently. I do them my way. I, “Ashlify” things.
Brian loves blue cheese. We all love fresh dill and tomatoes. Thus, a combination of those two a top a deliciously spiced Greek meat concoction and then wrapped in a soft, yet chewy pizza dough crust makes this Gyro Blue Cheese Dill Sandwich Roll a touch of classical, and hint of traditional, and a whole lot of dill delicious! OH, and don’t forget the side salad of soft penne pasta, tossed with olive oil, blue cheese, fresh dill, and plenty of salt and pepper!
Gyro Blue Cheese Dill Sandwich Roll
1 lb. ground lamb
1 lbs. ground beef (Wagu, if available)
2 cloves fresh garlic, peeled
1 tsp. dried oregano
1 tsp. cumin seeds
1 tsp. dried marjoram
1 tsp. ground black pepper
1/2 tsp. sea salt
1 recipe homemade pizza dough
1/4 cup homemade Blue Cheese Dressing** (recipe below)
1 Roma tomato, sliced
1/4 red onion, thinly sliced
1/4 cup blue cheese, crumbled
1 Tbs. fresh baby dill, chopped
1 cup penne pasta, cooked al dente
1 Tbs. olive oil
1 Tbs. blue cheese, crumbled
1 Tbs. fresh baby dill, chopped
sea salt and pepper
Preheat the oven to 375 degrees.
In a large food processor, mix together the ground meats, garlic, and seasonings. Pulse and purée until well combined and soft.
Press the meat mixture firmly into a parchment lined loaf pan. Weigh down with a brick or another cast iron loaf pan – the key is to push all the air out and compact the meat mixture as tightly as possible.
Bake, weighted, for about 50-60 minutes, until fragrant and cooked through.
Remove from the oven and drain off the excess meat juice and fat.
Cool for at least 1 hour.
Thinly slice the gyro meat and set aside.
Meanwhile, prepare the homemade pizza dough. Divide into two and roll out.
Slather each pizza dough roll out with homemade blue cheese dressing.
Then, top with sliced tomatoes and fresh dill.
Next, top with 3-5 slices homemade gyro meat and crumbled blue cheese.
Roll the dough into a “sandwich roll,” tucking under the sides and bake in a parchment lined dish until golden brown on top, about 20 minutes.
While the sandwich rolls are baking, cook the penne pasta, drain, and toss with olive oil, blue cheese, fresh dill, sea salt, and pepper.
Serve the sandwich rolls hot, alongside the fresh pasta salad.
YUMMY!
**Blue Cheese Dressing:
1/4 cup sour cream
1/4 cup mayonnaise
2 oz. blue cheese, crumbled
1 Tbs. fresh lemon juice
sea salt
freshly ground pepper
Whisk together all ingredients until smooth. Store any extra dressing in a sealed container in the fridge for up to 1 week.
