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Rod's donair

This sandwich is well worth the time it takes to make. 



  • 1.8 kilogram regular ground beef
  • 4 teaspoons salt
  • 3 eggs
  • 3/4 cup milk
  • 1 cup breadcrumb
  • 4 cloves garlic, minced
  • 1 sweet onion, finely minced
  • 1/2 cup parsley, finely chopped
  • 2 tablespoons fresh oregano
  • 1 teaspoon pepper
  • 2 jalapenos, finely minced
  • 2 tablespoons fresh squeezed lemon

For the sauce:

  • 1/2 litre tin of condensed milk
  • 1 clove of garlic, finely minced
  • 1 shallot, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons white vinegar
  • 1/2 cup 35% cream

For garnish:

  • Slice iceburg lettuce
  • Pickled cabbage
  • Pickled onion
  • Fresh chopped tomatoes, when in season


  1. In a large stainless bowl add the meat, salt, onion, garlic, pepper, parsley, jalapenos, oregano and lemon; mix with your hands.
  2. In a separate bowl, mix the eggs and milk together then fold in the breadcrumbs. Add this to the meat mixture.
  3. Mix for another minute then place into a loaf pan leaving at least two centimeters from the top. Cover with foil.
  4. Place in a 400˚ oven for 50 minutes and bake until fully cooked (the juices will run clear). Remove and let cool enough to slice.

For the sauce:

  1. In a blender puree all ingredients for 30 seconds.
  2. Place sliced meat on a six inch toasted and grilled ciabatta top with garlic sauce.
  3. Garnish with smoked provolone if you want a panini.

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