Greece - One Sandwich - The Joy of Sandwiches (Page 9)

American-style gyro; often beef-lamb cone, different seasoning than Greek. Served in pocket pita. Pronounced 'JY-ro' by many Americans.

NYC Greek food; street carts and restaurants.

Chicago Greek gyro; large Greek community, distinct style.

Upscale gyros; premium meats, artisan bread, creative toppings.

Shrimp in pita; grilled shrimp wrapped.

Similar to kokoretsi; organ meat preparation.

Crumbled feta; added to pitas and sandwiches.

Olives; sometimes added.

Tomatoes; fresh, in pitas.

Cretan cheese pastries; small pies with sweet or savory cheese.

Dakos on bread; though traditionally a salad on barley rusk, sometimes assembled sandwich-style with tomato, feta, olives, capers, oregano.

Cretan zucchini-potato pie; layered vegetables with cheese.

Cream-filled or cheese-filled phyllo; semolina custard or cheese filling. Thessaloniki specialty, often eaten for breakfast.

Cheese bougatsa; savory version.

Cream bougatsa; sweet custard filling.

Meat bougatsa; ground meat filling.

Bougatsa for breakfast; essential Thessaloniki morning food.

Greek burger/meatball; seasoned ground beef (or beef-pork mix) patty with onion, garlic, oregano, parsley, sometimes feta stuffed inside....

Bifteki in pita; Greek burger wrapped in pita with standard toppings.

Bifteki plate; served with sides.

Bifteki with cheese; cheese melted on top.

Vegetable bifteki; veggie burger Greek-style.

Chicken bifteki; ground chicken patty.

Stuffed bifteki; filled with feta or kasseri cheese.