I have been thinking about this Lamb Souvlaki Sandwich with Tsatsiki Sauce way before we decided to have lamb for Palm Sunday Dinner, as a matter of fact, I really wanted to the lamb roast just so I could get the leftovers to make this dish. This is jusst my take on Greek food as, once again, I have absolutely no greek running through my veins, so I apologize in advance to all of the Greeks reading this for it's lack of authenticity.
I made the tsatsiki sauce by combining 1 small container of Greek yogurt with 1/4 cup of grated English cucumber, 1 grated clove of garlic, 2 tablespoons of chopped fresh dill, 1 tsp. of lemon zest, the juice of half the lemon and salt and pepper. Mix well and refrigerate for about 2 hours or more before eating.
Next step was to create a mini Greek salad to tumble over the sliced lamb sandwich. For the salad, I cut 1 tomato into wedges, sliced some English cucumber, tossed in several Kalamata olives and a few chopped Romaine lettuce leaves. Stirred them combine with 1 tablespoon of red wine vinegar and 2 tablespoons of olive oil, some dried oregano and salt and pepper.
Instead of raw onions, I decided to try them caramelized which I did by slowing sauteeing 1/2 of a sliced red onion very slowly in a skillet with olive oil, salt and pepper. When the onion were just about finished caramelizing in about 20 minutes, I added the thinly sliced lamb to the pan for just a second until it was heated through.
I assembled the sandwich, which I ate open faced with a knife and fork, by warming a roasted garlic Naan bread instead of pita and smearing it with a layer of the tsatsiki sauce. I layered on the warmed lamb and caramelized onions, the greek salad and another little dollop of sauce for good measure. The perfect way to showcase that left over holiday lamb!