Saucy Girl here.
So, I've introduced myself already to the Steemit community. I have my passion for food with a little attitude. I'm just going to start here with a grilled cheese sandwich that I put in a competition. I placed somehow in there, but not winning the blue ribbon really bites. (no pun intended) Nonetheless, I invested a good bit of my time picking up the ingredients and making it, (which was the easy part) and then was the photo shoot. My F'ing Gawd...has anyone tried to shoot food before and try to make it professional looking? The real crappy part is that this contest requires you to use one freaking photo. I mean, Are You Kidding Me? So, the sandwich that you see photographed is the real deal. It is meant and best served hot. If you have it a few hours later, that's cool too.
Please, don't let the ingredients intimidate you. If you have a Greek restaurant/deli near you, get the meat already cut if you don't want to cook, same with the Tzatziki Sauce and Olive Tepanade. If you're really lazy, it's likely that you may just skim over this article anyway. I give step-by-step instructions so a novice cook can learn.
Really, here's the breakdown: Gyro flavored Meatloaf, 2 types of Cheese, Salad, Pita bread on a grill. I'm not gonna lie, this recipe does take time, but, it's sooo Damn good. It's a fun and tasty treat for the family to enjoy. Best part about all this cooking the eating part anyway! Have Fun and Happy Cooking!!!! Enjoy some Ouzo drink. OPA!!!
THE APHRODITE
A Delicious Greek Grilled Cheese Sandwich
Ingredients :
2 pieces of Pita Bread (9 inch)
4 ounces Wisconsin Mozzarella string cheese
½ brick or 3 ounces Wisconsin Feta Cheese
6 ounces Gyro Meat *
1 ounce Kalamata Olive Tapenade **
½ Heart of Romaine lettuce
¼ Cucumber
½ Lemon
1 tsp Red Wine Vinegar
1 tablespoon Olive oil
1 tablespoon Butter
1 tsp Italian Seasonings
| Gyro Meat Mix:* | Tzatziki Sauce: | Kalamata Olive Tapenade:** |
|---|---|---|
| 1 pound Ground Beef | 6 ounces Plain Yogurt | 10-15 Kalamata Olives |
| 1 pound Ground Lamb | ¼ Cucumber minced | 1 ounces Feta Cheese |
| ½ Onion minced | ½ tsp Honey | 2 ounces Olive oil |
| 1 Egg | Pinch of Salt | |
| ½ cup Evaporated Milk | Dash of Pepper | |
| ⅓ cup Breadcrumbs | ¼ tsp Garlic Powder | |
| 1 tsp Italian Seasonings | “Keep Cool” | |
| 2 tsp Fennel Seeds | ||
| 1/2 tsp Coriander Seeds | ||
| 1 tsp of salt and pepper |
Cooking Directions
For Kalamata Olive Tapenade:
In a food processor, add all the ingredients and blend until a paste forms.
For Gyro Meat Mix:
Toast the Coriander and Fennel Seeds. Crush seeds until broken with back of a pan or use a small food processor.
In a mixing bowl, add all ingredients, blend until incorporated.
Transfer to a small baking pan or glass pie pan. Smooth meat mix. Bake at 350 for 45 minutes or until middle is hot all the way through at medium to well temperature.
Meat will significantly shrink. Set meat loaf on a separate plate to cool.
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Cut Mozzarella string cheese in strips
Set in a ramekin, cover with 1 tablespoon of olive oil and 1 tsp Italian Seasonings and set aside.
Cut cooled Gyro Meat lengthwise, about 4 to 6 slices about ¼ inch thickness.
Cut Romaine lettuce heart and cucumber in strips, In a small mixing bowl, add vegetables; a squeeze fresh lemon and red wine vinegar. Toss until blended. Set aside in fridge.
ASSEMBLY
Butter pan and Pita Bread bottom. While bread browns, grill the marinated string cheese quickly, just before the cheese makes a melt mess, add to the Pita Bread bottom. Grill Gyro Meat strips and place onto Mozzarella cheese. Crumble Feta Cheese on top of meat. Remove from grill and add Romaine Heart and cucumber salad to sandwich.
At this point, the grill will be ready for finishing. Butter the other the top Pita Bread, spread liberally the Kalamata Olive Tapenade and grill until browned. Add to the top of the sandwich. Cut sandwich and serve with Tzatziki Sauce and enjoy.
Serves 2