Part of living so far north is partaking in the local cuisine. If you’ve been following this blog, you know that we’ve used cudighi before. It’s basically a hot Italian sausage, but also, not. There’s something spectacularly different about this unique sausage, found only in Michigan’s Upper Peninsula. If you go to a local eatery, it would be downright normal to find a cudighi sandwich on the menu. Covered in cheese and pizza sauce on a robust bun, the cudighi sandwich (or pizza sandwich, as my kids called it) is an instant classic. You won’t be sorry you tried something new.
Alright you guys, once again, I meant to take more pictures. Of the pork. Of the flatbread. Of the sliced tomatoes. But you know what? This just isn’t that type of blog. And that’s okay. On to the food.
I had never even heard of pork gyros until last week. It’s an actual thing. I guess I don’t go to the right Greek restaurants. Being the adventurous home-cooks that my husband and I are, we knew we had to give it a go.
Every weekend I try to make an entree for lunch that can be eaten all week. Or, in my family, at least until Wednesday. This past weekend was a busy one, which left me scrambling to make something Monday morning (which I vehemently hate doing). Now, as a small disclaimer, I don’t love canned chicken. But the title says “quick”, doesn’t it? You can also use cooked chicken breast that’s been shredded or diced, or a rotisserie chicken would work nicely. Let’s get started.