plant-based corner

A Taste of London; A Trip to Greece: The Plant-Based Gyro Bistro Bagel

In our last issue, I shared how a trip to London in 1980 began a lifelong appreciation for plant-based eating and exploring foods from around the world. Another delicious discovery from thattime was the gyro.

A beloved Greek street food, the traditional gyro features thinly sliced meat—typically pork or chicken—roasted on a vertical spit and tucked into warm pita bread with tomatoes, onions, and creamy tzatziki sauce. In the United States, gyros are often prepared with a blend of beef and lamb, creating the rich, savory flavor many of us have come to know and love.

At Cheddar Jackson, we enjoy putting our own spin on classic comfort foods, and we’re excited to introduce the newest addition to our menu: The Plant-Based Gyro Bistro Bagel Our fully plant-based creation features savory seitan “gyro lamb” layered with CJ’s house-made plant-based harissa aioli, fresh microgreens, ripe tomatoes, pickled red onions, and pickles, all served on your choice of bagel. Want to make it even more indulgent? add cheese.

Inspired by memories abroad and crafted with today’s plant-forward lifestyle in mind, this sandwich brings together Mediterranean flavors and Cheddar Jackson creativity in one satisfying bite.

Who says you need a passport to enjoy a taste of Greece? Stop by and give our new Plant-Based Gyro Bistro Bagel a try!

If you’re on a plant-based journey—whether you’re just starting, fully committed, or somewhere in between—I’d love to hear your story.

What inspired you?

What were the hardest parts in the beginning?

What made it easier?

What are you cooking these days? And where are you finding great options when you eat out

(besides Cheddar Jackson, of course)?

Let’s build this together—recipes, tips, wins, challenges, all of it.

Send your thoughts to (email) or drop them in the comments. Your story might be just what someone else needs to hear.