Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca.? Reprinted with permission. All rights reserved.
This Greek-style sandwich is a delicious combination and is so easy to make. We love making these on busy weeknights.
1 cup? plain nonfat yogurt [250 mL]
2 tbsp? freshly squeezed lemon [40 mL + 2 tsp? ? juice]
1 tbsp? chopped fresh dill [15 mL] (see Tips, below)
1/2 tsp lemon pepper, divided [2 mL]
12 oz? lean ground beef [375 g]
1/2 cup? diced onion [125 mL]
2? cloves garlic, minced
1 cup? quartered cherry tomatoes [250 mL]
1 tsp? Greek seasoning [5 mL] (see Tips, below)
4? 6-to-8-inch [15 to 20 cm] pitas with pockets
1-1/2 cups chopped romaine lettuce [375 mL]
4 tsp reduced-fat crumbled feta cheese [20 mL]
1.? ? In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and 1/4 tsp (1 mL) of the lemon pepper. Set aside.
2.? ? In a large nonstick skillet over medium-high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining 1/4 tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.
3.? ? Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.
- Fresh dill can be kept for only about 2 days. It’s wonderful in chicken salad, with seafood and as a garnish to many dishes.
- To make your own Greek seasoning: In a small bowl, combine 1/4 tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.