Chicken/Turkey Sandwiches Uncategorized

Chicken Gyros with Tzatziki Sauce

One of our favorite meals to eat is a big ol’ plate of chicken gyros. It’s super simple to prep and cook, it’s healthy, and it tastes so darn good. Chicken gyros are versatile and always a delight, whether served on a pita, on a salad, or with potatoes or rice. The marinated chicken is both flavorful and tender, and indeed, craveworthy. If you want to up the ante with the veggies, serve these gyros with a traditional Greek salad or my yummy quinoa tabbouleh salad. If you’re feeling a bit more cheeky and want some dipping items for your tzatziki sauce, you could also serve these with some fresh french fries. You can’t go wrong either way.



1 lb. chicken breasts or thighs (your preference), sliced into bite-sized pieces

5 cloves garlic, minced

½ c. olive oil

Juice from 2 lemons

2 tsp. oregano

2 tsp. cumin

2 tsp. paprika

1 tsp. red pepper flakes

Salt and pepper

Tzatziki Sauce:

1 c. plain Greek yogurt

1 clove garlic, minced

1 tsp. oregano

1 tsp. mint

Juice from ½ lemon

¼ c. cucumber, finely diced


6 pita

Crumbled feta cheese

Sliced cucumbers

Lettuce, tomatoes, onions (if desired)

*Gyros are also delicious when served with quinoa tabbouleh salad – link here

The night before serving, combine all ingredients for the chicken and marinate overnight in the refrigerator.

You can prepare the tzatziki sauce in advance too, or wait until right before serving. To make the tzatziki sauce, combine all ingredients and stir. Store in the refrigerator. 

To cook the chicken, place a skillet on the stove over medium high heat. Dump the contents of the chicken (including all of the marinade) into the skillet and cook until the marinade cooks off and the chicken is browned. 

To assemble the chicken gyros, place the chicken on top of warmed pitas, followed by lettuce, tomato, cucumbers, onions and tzatziki sauce. Enjoy!

Beef Sandwiches Uncategorized

The Amazing Philly Cheesesteak!

There are few sandwiches that cause as much rivalry and heated debate as the Philly cheesesteak. The Geno’s versus Pat’s King of Steaks debate has caused a good deal of drama over the years, as has the use of Provolone vs. Cheez Whiz vs. American cheese. I wouldn’t be surprised if someone has ended up in a ditch more than once over the last 50 years because of a Philly cheesesteak disagreement.

I’m not about to get involved in a blog war over which type of cheese is the traditional choice for a Philly cheesesteak sandwich. I have been around long enough to know that nobody has clearly won this battle, so I say this: use the kind of cheese YOU like on your Philly cheesesteak. I usually opt for American, but my daughters are repulsed by American cheese and choose Provolone. If you adhere to the belief that only Cheez Whiz will do on a Philly, more power to you! 

One thing is for sure, though, in my humble opinion. You really can’t lose no matter what cheese you put on this amazing sandwich.


14 oz. shaved beef, such as ribeye

4 small baguettes or hoagie rolls

1 Tbsp. olive oil

One green bell pepper, thinly sliced

One medium onion, thinly sliced

1 Tbsp. soy sauce

2 tsp. Worcestershire sauce

¼ c. beef broth

2 tsp. garlic powder

Salt, pepper, red pepper flakes

Cheese – your choice!

Preheat oven to 350. 

In a large skillet, heat olive oil over medium heat. Add onions and peppers and cook for 5 minutes (until onions and peppers are slightly browned). Add the thinly sliced beef and cook through. Add soy sauce, Worcestershire sauce, broth, garlic powder, and red pepper flakes. Cook on medium high heat until the liquid has cooked off. Continue to cook for a couple of minutes to brown the meat and seal the flavors in. Add salt and pepper to taste. 

Spoon the meat mixture into sliced baguettes and top with cheese. Wrap the sandwich tightly with foil and put into the preheated oven for a few minutes to melt the cheese. Unwrap and enjoy!