Best Gyro Sandwich Recipes

ROAST BEEF GYRO SANDWICH

Roast Beef Gyro Sandwich image

See how tasty roast beef stars in our Greek-style Gyro sandwich. Tomatoes, cucumbers and Greek yogurt add even more flavor to our Roast Beef Gyro Sandwich.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup plain nonfat Greek-style yogurt
1/4 cup chopped English cucumbers
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
4 Greek-style pita flatbreads
2 tomatoes, each cut into 4 slices
4 sweet onion slices
dash freshly ground black pepper

Steps:

Combine yogurt and cucumbers
Separate meat slices; place on microwaveable plate. Cover with paper towel. Microwave on HIGH 45 sec. or just until warmed; place on flatbreads.
Top with tomatoes, onions, pepper and yogurt mixture; fold in half.

Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

VEGAN GYRO SANDWICH

Vegan Gyro Sandwich image

For those who have experienced the omnivore version of a gyro, the taste cannot be forgotten. For those vegans who never have, but want something really awesome in a pita bread with hot food, cold veggies, and tangy yogurt sauce, this is what you are looking for! You can eat these sandwiches open-faced, or fold them in half (like a taco) to enjoy the way they were meant to be eaten.

Provided by Deborah Mackenzie

Categories World Cuisine Recipes European Greek

Time 30m

Yield 6

Number Of Ingredients 21

Ingredients

½ large cucumber, peeled
1 cup plain vegan yogurt
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon dried chives
1 teaspoon sucanat
½ teaspoon salt
fresh ground black pepper to taste
1 tablespoon olive oil
½ tablespoon minced garlic
1 (16 ounce) package seitan
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon chili powder
1 tomato, thinly sliced
1 red onion, thinly sliced
2 cups shredded lettuce
6 pita bread rounds

Steps:

Grate cucumber into a colander; place in a sink and allow to drain for 20 minutes. Squeeze out remaining moisture and transfer to a small bowl. Add vegan yogurt, lemon juice, dill, chives, sucanat, salt, and black pepper and stir well. Cover and refrigerate until needed. Stir well before using.
Heat olive oil in a saute pan over medium heat. Add garlic and cook gently until golden, about 1 minute. Add seitan in a single layer, if possible. Brown seitan gently, about 5 minutes. While seitan cooks, blend cumin, oregano, basil, cinnamon, nutmeg, and chili powder together in a bowl. Sprinkle spice mix over browned seitan and toss. Continue browning seitan until heated thoroughly and golden brown, about 5 minutes more.
Assemble a sandwich by layering seitan, tomato, onion, and lettuce on a pita. Spoon sauce on top. Repeat with remaining fillings, sauce, and pita.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 43 g, Fat 4.9 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 0.7 g, Sodium 707.7 mg, Sugar 5 g