Sue's Big Fat Greek Sandwich

I took a look at Alton Brown's recipe, and while I liked some aspects of it, other aspects I did not. So those familiar with his recipe will know where he began and I ended. I hope you enjoy, because mine is better. ;)

• Ready In: 26 hrs
• Serves: 5-6

Ingredients

• 1  lb lean ground beef
• 1  lb ground lamb
• 2  teaspoons thyme
• 2  teaspoons  sumac
• 2  teaspoons ground cumin
• 2  teaspoons onion powder
• 2  teaspoons ground coriander
• 1⁄2 teaspoon  granulated garlic
• 1  teaspoon turmeric
• 1  teaspoon salt
• 1  teaspoon black pepper
•  heavy duty  aluminum foil
• 5 -6  extra large  whole wheat pita bread (10-12 ounces)
• 3 -4  ounces  crumbled feta cheese
• 1 -2  tomatoes, diced
• 1⁄2 small red onion, thinly sliced
• 3⁄4 cup  tzatziki, sauce

Directions

1. Preheat oven to 375°F.
2. Place ground meats in colander in sink and allow blood to drain away, 30-45 minutes.
3. Thoroughly mix together meats, with seasonings.
4. On a large piece of heavy duty aluminum foil. plop down the meat, and shape it into a meat roll with your hands.
5. Roll up the meat roll in the foil, and twist up the ends like a piece of hard candy wrapper. With an ice pick or small knife jab holes all over the roll, on all sides.
6. Place wrapped meat roll on a drain rack in an oven pan and bake for about 75-80 minutes or until your internal meat is about 175F,.
7. Allow meat to cool and then refrigerate roll overnight.
8. When you want to serve, slice off pieces of meat and heat them in a skillet, browning them if you like.
9. Serve on skillet warmed, large, whole wheat pita (I get the thinner oversized type from a Mediterranean market), with tzatziki sauce, sliced onion, diced tomato, and crumbled feta cheese.