Make yourself a greek sandwich, or maybe you'd like a gyro sandwich?

Greek Chicken Pockets a Greek Sandwich

Ingredients
1 cup plain nonfat yogurt
1/2 cup minced peeled cucumber
1 tablespoon each minced fresh dill and minced fresh mint or
1 teaspoon each dry dill weed and dry mint
4 to 6 pita breads (each about 6 inches in diameter)
3 small firm-ripe tomatoes (about 12 oz. total), thinly sliced
2 small green bell peppers (about 10 oz. total), seeded and thinly sliced
3 cups shredded cooked chicken
1/4 cup crumbled feta cheese

Prepare Herb Dressing:
In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber, and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry dill weed and dry mint). Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers, chicken, and cheese. Then spoon dressing into each sandwich.

Yields: 4 to 6 servings
Preparation time: 30 minutes

Gyro-Style Pork greek Sandwich (George Foreman Grill)
I use a George Foreman grill to make this very authentic-tasting Gyro, but you can also use the oven.
1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
Lettuce and tomato slices

Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch. Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hours. Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic and dill. Cover and refrigerate. If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. If using the George Foreman grill (or similar), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for six minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to warm. Open each pita to form a pocket. Distribute pork among each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices.
Yield: 4 servings

Make your own Gyros for your greek sandwich
1 pound ground beef or lamb
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, crushed
1 small onion, chopped
2 tablespoons vegetable oil
4 (6-inch diameter) pita breads
2 cups shredded lettuce
1/2 cup plain yogurt
1 tablespoon snipped fresh mint leaves
or 1 teaspoon dried mint leaves
1 teaspoon granulated sugar
1 small cucumber, seeded and chopped
1 medium tomato, chopped

Mix beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12 minutes. Split each pita bread halfway around edge with a sharp knife. Separate to form pocket. Place patty in each pocket; top with lettuce. Mix yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato.