kdka-sm kdka-am-sm fan-sm pittsburgh-cw-logo

Market District Recipes: Monte Cristo Sandwich & Gyro

View Comments
(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

If you’re looking for some ways to use your leftovers from Easter, the Giant Eagle Market District has you covered!

Monte Cristo Sandwich
Compliments of Market District Chef Benjamin D’Amico

Makes: 4 sandwiches Prep Time: 10 min. Cooking Time: 5 minutes

Ingredients:

  • 1 lb Ham, Baked or Smoked, thick sliced
  • 8 slices Challah or White Bread, thick sliced
  • 8 oz Gruyere, Swiss, or Gouda Cheese, shredded
  • 6 each Eggs, beaten
  • ¼ cup Milk
  • ½ lb Butter, Unsalted
  • 2 tbsp (per) Dijonaise (see below)
  • Garnish: Strawberry Jam, Honey, Maple Syrup &/or Powdered Sugar

Dijonnaise:

  • 1 cup Mayonnaise
  • 2 tbsp Yellow Mustard
  • ¼ cup Dijon Mustard
  • 3-5 drops Tabasco
  • 2 tsp Worcestershire Sauce
  • 2 tbsp Lemon Juice
  • 1 tbsp Honey (optional)
  • ¼ tsp Black Pepper
  • ¼ tsp Kosher Salt
  • ¼ tsp Garlic Powder

Directions:

1. Dijonnaise: Mix all ingredients together in a small mixing bowl. Store covered for up to 14 days.
2. In a square bowl, whisk together the milk and eggs. Stir until eggs are fully beaten and thin.
3. Spread the dijonnaise on each slice of bread.
4. Top each slice of bread with the sliced ham and shredded cheese. Close the sandwich.
5. Melt butter in a sauté pan.
6. Dip the sandwich into the egg mixture and coat both the top & bottom of the sandwich.
7. Place in the sauté pan and cook for 2-3 minutes on each side.
8. Remove from the pan and slice in half on a bias.
9. Garnish with powdered sugar and choice of syrup, honey, or jam.

Gyro (using leftover lamb)
Compliments of Market District Chef Benjamin D’Amico

Makes: 4 Gyros Prep Time: 20 min. Cooking Time: 5 minutes

Ingredients:

  • 1 ½ lb Leg of Lamb, (leftover), thinly sliced
  • 2 tbsp Olive Oil
  • 4 each Pita Bread, large
  • 1 head Green Leaf Lettuce
  • 4 each Tomatoes, sliced\
  • 1 each Red Onions, thinly sliced
  • ½ each Cucumbers, thinly sliced
  • ½ cup Feta Cheese, (optional)
  • ½ cup Kalamata Olives, (optional)
  • Tzatziki Sauce (see below)

Tzatziki Sauce:

  • 1 cup Greek Yogurt
  • 1/3 cup Cucumber, grated
  • 1 tbsp Onion, grated
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • ½ tbsp Mint, fresh, minced
  • ¼ tsp Black Pepper
  • ¼ tsp Kosher Salt
  • ¼ tsp Garlic Powder
  • ¼ tsp Cumin

Gyro Lamb Seasoning: (if cooking fresh lamb):

  • Equal parts of each – Pulse in a spice or coffee grinder.
  • Marjoram, dried Rosemary, dried Thyme, dried
  • Oregano, dried Black Pepper Kosher Salt
  • Onion Powder Garlic Powder Cumin

Directions:
1. Tzatziki Sauce: Mix all ingredients together in a small mixing bowl. Store covered in refrigerator for up to 7 days.
2. Heat olive oil in a sauté pan, add the sliced lamb and cook for 2-4 minutes until warm.
3. Heat the pita in a microwave for 15-30 seconds, to soften.
4. Place the vegetables onto the pita and top with the lamb.
5. Finish with a healthy slathering of tzatziki sauce and the optional feta cheese and kalamata olives.
6. Roll the gyro up like a large taco (the end of the pita should be touching if not slightly overlapping) and wrap with aluminum foil or parchment paper to help keep the toppings contained within the pita.
Note: If using fresh (raw boneless leg of lamb). Cover the lamb with olive oil and cover with the gyro seasoning. Roast in a 350F oven for 1 ½ hours or until internal temperature reaches 145F.

View Comments
Follow

Get every new post delivered to your Inbox.

Join 6,085 other followers