The Greek-Canadian Style covers the gyro-and-souvlaki tradition as it developed in Canada, concentrated in cities with deep Greek communities, Montreal and Toronto chief among them. The angle here is that this is a restaurant-shaped style more than a street one: in Canada the sandwich largely lives inside Greek diners and tavern-style spots, served as part of a plate-and-pita culture, which tends to make it a fuller, sit-down-leaning version rather than a grab-and-go wrap.
The build follows the wrap order with a Canadian restaurant emphasis. The meat, often a beef-lamb cone shaved from the vertical spit, or grilled chicken and pork from skewers, is laid on a warmed pita that has been griddled soft. It is dressed with tomato, onion, sometimes lettuce, and tzatziki, frequently alongside fries that may be served in the wrap or on the plate beside it. Because the setting is a kitchen rather than a curb, the things that separate a good Greek-Canadian sandwich from a weak one are kitchen failures: a cone left to coast on a slow spit comes out pale and steamed instead of crisped; a pita warmed without being properly griddled cracks; tzatziki applied heavily in a sit-down portion soaks the bread before the plate is finished. Done well, the meat is shaved thin and crisped at the edge, the pita soft and intact, the tzatziki a clean garlic-yogurt tang, the whole assembly holding up whether it is eaten in hand or worked through with a fork alongside its fries.
It shifts by city and by the spit-versus-skewer choice, and the Montreal and Toronto readings, along with the underlying grilled-skewer souvlaki and the spit-shaved gyros, are distinct enough as preparations to deserve their own articles rather than being crowded in here. What stays constant in the Canadian style is the restaurant framing: a fuller, plate-adjacent sandwich whose quality rests on a hot spit, a properly griddled pita, and a measured hand with the tzatziki.