But we have been watching the most recent winner, Jeff, on a consistent basis. He's theme was "the Sandwich King" and we love sandwiches in this house. His show is new, so it's rocky, but Ron and I actually enjoy watching it. Ron says that it is actually stuff he can do in the kitchen. But Jeff takes us on journeys to restaurants around his Chicago home, so, well... we know I'm a fan. Jeff's show is on Sundays at 11:30am/10:30c. For years, sandwiches were all that I ate for lunch and most dinners. So, it's exciting to watch someone who is passionate about making sandwiches into something special. Sure, his sandwich recipes often take longer than an actual non-sandwich meal to make. But who cares! His concept takes your general ideas about sandwiches: lunch meat, slices of tomato/lettuce, and bread and takes any meal and turns it into a sandwich. We recently tried out these Greek Tacos and thoroughly enjoyed them. My mom loves gyros so I know she'll love these. The home-made tzatziki sauce was amazing and so easy to make! I'm excited to try more of Jeff's sandwiches.
from Food Network, Jeff Mauro
Yield: the recipe said 4, but I think this serves like 8!
- 1 Tbsp olive oil
- 2 pounds ground lamb
- kosher salt and freshly ground black pepper
- 1/2 red onion, minced
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 1 Tbsp tomato paste
- 2 Tbsp dry red wine
- 1 english cucumber
- 1 cup whole-milk Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 clove garlic, minced or pressed
- 2 Tbsp minced fresh mint
- 1 Tbsp evoo
- 1 Tbsp red wine vinegar
- 2 firm tomatoes, seeded and diced
- 1 english cucumber, seeded and diced
- 1/2 red onion, diced
- freshly ground black pepper
- Non-pocket pitas, oiled and lightly griddled on each side (or just use microwave to soften)
- For the Lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper, and cook until the meat gets nice and golden brown, 10-12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juice until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
- For the Tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust seasoning as necessary.
- For the Cucumber Tomato Relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl, adjusting the seasoning as necessary. Cover and let sit for at least 1 hour.
- To Build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish. Enjoy!