Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 42)

Without fries; for those who don't want potatoes inside.

Without onion.

Double pita; extra meat, larger portion.

'With everything'; all standard toppings included.

Pita for souvlaki; specifically sized for wrapping.

Stuffed pita; general term for any filled pita.

Greek pita; soft, round, slightly thicker flatbread. Unlike Middle Eastern pita, Greek pita usually doesn't have a pocket—it's used as a ...

Arabic-style pita; thinner, with pocket. Sometimes used for gyros.

Peppers; grilled or pickled.

Peloponnese regional variations.

Boat-shaped bread with cheese, egg, and/or meat; Turkish-influenced, baked open-faced.

Cheese peinirli.

Peinirli with sausage.

Peinirli with ground meat.

Peinirli with egg on top.

Potato pie.

French fries; essential IN the pita for authentic Greek style.

Pastourma in bread; with cheese or eggs.

Pastourma with eggs; scrambled together, in bread.

Lamb chops in pita; bone removed, meat in pita. Less common but delicious.

Omelette in bread.

Mustard; yellow or Dijon, sometimes added to pitas.

Plate portion; gyros or souvlaki served on plate with pita on side, fries, salad, tzatziki.

A merída souvlaki is a menu unit before it is a meal: order a portion and the Greek grill house sends the charcoal skewer out whole on a plate.