Gyro Sandwich With Tzatziki Sauce

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Photo by Lori Dunn
Top your gyro sandwich with fresh veggies and creamy tzatziki sauce.
6 to 8 sandwiches SERVINGS


     Gyro Filling:

    • 1 pound ground venison
    • 1 pound ground beef
    • 1 pound ground pork
    • 1⁄2 cup breadcrumbs
    • 1 tablespoon onion powder
    • 1 tablespoon dried oregano
    • 2 teaspoon garlic powder
    • 1-1⁄2 teaspoons salt
    • 1 teaspoon pepper

    Tzatziki Sauce:

    • 1 medium cucumber
    • 1 clove garlic, pressed or finely chopped
    • 2 tablespoons dried dill
    • 3 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1 container (16 ounces) plain Greek yogurt
    • Salt, to taste


    • 14 ounces pita bread, toasted Arugula
    • Sun-dried tomatoes, thinly sliced Fresh cilantro
    • Fresh vegetables of choice, optional


    • Preheat oven to 350 degrees Fahrenheit.
    • To make gyro filling: In large bowl, combine venison, beef, and pork. Using hand-held blender or stand mixer, mix on low speed until thoroughly combined, 3 to 5 minutes. Add bread crumbs, onion powder, oregano, garlic powder, salt, and pepper. Mix well.
    • Turn mixture onto cookie sheet. Shape into loaf about 1 foot long by 4 to 5 inches wide. Bake for 1 hour, or until meat is cooked through. Remove from oven and let cool. Cut into 1⁄4-inch-thick slices.
    • To make Tzatziki Sauce: Peel cucumber and remove all seeds. Chop finely using food processor, or grate with cheese grater. Use fine-mesh sieve to press as much water from cucumber as possible.
    • In small bowl, combine cucumber, garlic, dill, lemon juice, olive oil, yogurt, and salt. Mix well using fork. Set aside.
    • To make sandwich: Assemble sandwich with pita, sliced gyro, arugula, tomatoes, cilantro, and vegetables. Top with Tzatziki Sauce, and fold pita together.
      Ashten Swartz lives on a small farm with her husband and two daughters. She enjoys cooking with fresh ingredients from her garden.

    For more new sandwich ideas, see Summer Sandwich Recipes.