Open Search
Close Search

Made from scratch, this homemade donair sandwich delivers tasty results in every bite.

1 vote


  • 1 1/2 lb (750 g) ground beef
    1/4 cup (60 mL) all-purpose flour
    2 tbsp (30 mL) olive oil
    1 1/2 tsp (7 mL) each salt and pepper
    1 tsp (5 mL) smoked paprika
    1 tsp (5 mL) dried oregano
    1 tsp (5 mL) garlic powder
    1 tsp (5 mL) onion powder
    1/4 cup (60 mL) canola oil
    12 slices Ben’s® Holsum Wheat bread, toasted
    2 cups (500 mL) shredded lettuce
    1 large tomato, diced
    1 onion, thinly sliced

    Donair Sauce:
    3/4 cup (175 mL) sweetened condensed milk
    3 tbsp (45 mL) white vinegar
    3 cloves garlic, minced
    1 tsp (5 mL) salt
    1 tsp (5 mL) garlic powder
    1/2 tsp (2 mL) onion powder


1. Preheat oven to 325˚F (160˚C) In food processor, pulse together ground beef, flour, olive oil, salt, pepper, paprika, oregano, garlic powder and onion powder until paste forms.
2. Pack and press mixture into greased 9- x 5-inch (23 x 12 cm) loaf pan. Bake for 1 1/2 to 2 hours or until instant-read thermometer reaches 160˚F (71˚C) when inserted in centre. Let cool completely. Remove from loaf pan; wrap tightly in plastic wrap. Refrigerate for at least 6 hours or overnight (chilling will make the meat easier to slice thinly.)
3. Donair Sauce: Meanwhile, stir together sweetened condensed milk, vinegar, garlic, salt, garlic powder and onion powder. Cover and refrigerate for at least 30 minutes before serving.
4. Using sharp knife, cut meat into very thin slices. Heat canola oil in large nonstick skillet set over medium-high heat; cook slices in batches for 2 to 3 minutes per side or until heated through and crispy.
5. Arrange crispy meat on 6 slices of bread. Top with sauce, lettuce, tomato and onion slices; cap with remaining bread.

Tip: Substitute 3/4 cup (175 mL) evaporated milk and 2/3 cup (150 mL) granulated sugar for sweetened condensed milk. Stir and let stand until sugar dissolves.

Made With