It’s really, really challenging to find good, authentic gyro meat these days.
Yes, we live in a semi- “food dessert.” I can’t really go there, as we are so blessed with such bounty year-round. But, in comparison to PDX, NYC, ATX, things just aren’t quite up to snuff.

For a while, Brian and his friend Jenna were on the hunt for the best gyro in town. They scouted out EVERY place around. They landed on one, after many months. Then, they returned for the celebratory dinner – AND, disappointingly, the gyro spit had disappeared and the fresh meat had been replaced with pre-roasted 😞. What a bummer!

I do not tout the ability to roast my own lamb gyro meat, in any way, shape, or form.
However, I did discover some fresh, pre-roasted lamb gyro at Costo, surprisingly. I purchased that, did my thing with some cheddar cheese, blue cheese, and soft buckwheat bread, and created an amazing Mediterranean casserole, topped with blue-cheese stuffed olives.

We were pleased. And so too, will you be.

Gyro Blue Cheese Cheddar Bake

Gyro Blue Cheese Cheddar Bake

1 lb. soft buckwheat bread, sliced into 8 square slices
2 lbs. lamb gyro meat
1 cup blue cheese salad dressing
12 oz. cheddar cheese, thinly sliced into squares
1 cup blue cheese stuffed olives, sliced
freshly ground black pepper

Preheat the oven to 225 degrees.

Layer 4 slices of buckwheat bread over the bottom of a square baking dish.
Top with 1/2 the cheddar cheese and 1/2 the sliced lamb meat.
Slater with 1/2 cup blue cheese dressing.
Repeat, ending with sliced cheese, just a bit of blue cheese dressing (if any remains), and sliced olives.

Bake for 15-20 minutes, until bubbly and brown.

Remove from the oven.

Top with freshly ground pepper.

Once cooled, slice and serve.