SandwichesofHistory
Region: GB
Sunday 20 July 2025 19:54:55 GMT
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Sandwich Dad🇨🇦 :
In the 80s and 90s, every single family restaurant in SK was a Greek family restaurant. Not as popular as it used to be but I counted at least 8 places in Saskatoon that still have a chicken or steak Frajolaki (or sometimes callec fratzolaki) on the menu 😁🙌🏼🥪❤️
2025-07-21 13:46:09
55
Ry :
Lived in Sask all my life and every frajolaki I’ve had included tomatoes so that plus up was a good call. Another common addition is feta cheese
2025-07-20 22:03:59
13
Rex's Gear Reviews :
did you say youre not a fan of marinating meat because you dont get a lot of flavor off it??
2025-07-21 08:09:13
2
Dan :
made a sandwich today that Im wondering how to plus up. I fried 3 slices of bologna, and melted Colby cheese on 2 slices, stacked them and placed it on white bread with mayo and honey Sriracha on both sides before toasting the entire sandwich. any tips?
2025-07-20 20:43:45
8
ramblingboy :
what in the world are you marinating meat in that doesn't give you a lot of flavor, water?
2025-07-22 18:13:09
1
Gilly :
I’m here for the purple onion discourse.
2025-07-24 00:05:59
1
Coffeepoops :
Day thirty five of asking for Mitch Hedberg’s banana bread pastrami cottage cheese sandwich
2025-07-20 21:03:42
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chris :
I was 100% sure you were going to plus up with capers
2025-07-20 20:09:30
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toe_jonas :
i think you'd love chicken souvlaki. i use the americas test kitchen recipe but bake everything in a 9x13 because i dont have a grill (my own tzatziki though not their recipe) and its so good. especially with homemade pita
2025-07-23 15:19:07
1
The Guerilla Chef :
I think that’s called souvlaki
2025-07-23 06:23:53
0
Linda Warmuth :
Make it again with beef!!!!!
2025-07-22 03:55:15
1
The Goggled Wonder :
I learned from Roll for Sandwich that in other countries they actually are called purple onions. 🙂
2025-07-21 11:57:44
9
Ross :
Here before the plus up and I can’t think of any flavor that’s truly lacking in this but what if you hit it with some bacon 👁️👁️
2025-07-21 17:15:18
1
patrickefox :
I think this looks magnificent. The olives and the tomato are certainly following the Greek influence of the sandwich.
2025-07-21 12:53:23
4
AE2100 :
Subjectively, I would have added Feta and Cavenders.
2025-07-20 21:03:16
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JollyOllyOlly :
Yummy!
2025-07-21 23:07:45
1
hot_tatoes :
So it’s a souvlaki sammich? That’s just leftovers post-pita for me. Now it has a name though!
2025-07-22 13:00:35
1
awesomsauce81 :
there is nothing that isn't good in the sandwich
2025-07-22 01:00:17
1
theoldandtheuseless :
that has my name written all over it
2025-07-21 05:13:06
1
Aunty Fire 🦕 :
Same recipe, in a wrap (aka tortilla), with lettuce, tomato, cheese and fresh onion is a souvlaki over here. We do lamb and or chicken though. Never beef.
2025-07-20 21:58:42
1
HaikuDave 🇨🇦 :
Great to get some representation from Saskatchewan! I don't remember if I've had the frajolaki before, but I will definitely keep an eye out for it now!
2025-07-20 22:24:03
1
Owen :
Heck yeah, always brightens my day
2025-07-20 20:20:39
2
natashablackwolf :
you dont believe in marinating??
2025-07-22 01:38:35
3
The Sorcerer Poet :
a dash of sriracha, not too much
2025-07-22 23:37:41
1
Bison10Heel :
I believe the secret to a good marinade is high acid. Helps break down the meat so the flavors can actually permeate
2025-07-22 22:42:50
1
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