A typical Midwest pizzeria menu reads like a map of immigrant food: Italian subs next to Greek gyros next to American burgers. Umbria Gourmet Pizzeria in Bloomington was a good example. Its menu had separate hot sandwiches and cold sandwiches sections, and its homepage named the Italian beef sandwich, the salami and Swiss sandwich, a gyro hummus platter and a gyro salad. This guide covers that side of the menu.
Why pizzerias sell sandwiches and gyros
A pizza oven and a flat-top grill cover a lot of ground. The same ovens that bake pizza toast subs and melt cheese. The bread, cured meats, cheeses and vegetables are already on the prep line, so a pizzeria can offer lunch-friendly sandwiches with almost no extra stock. Gyros came in through Greek-American restaurant owners, especially in the Midwest, and became standard at many pizza shops.
Hot sandwiches
| Sandwich | What’s in it |
|---|---|
| Italian beef | Thin-sliced seasoned roast beef, jus, giardiniera or sweet peppers |
| Meatball sub | Meatballs, marinara and melted provolone or mozzarella |
| Italian sausage | Grilled sausage, peppers, onions and marinara |
| Chicken parmesan | Breaded chicken, marinara and mozzarella |
| Hot ham and cheese | Baked ham, Swiss or American, toasted |
Start with the classic: our Italian beef sandwich guide.
Cold sandwiches
Cold subs depend on good bread and quality deli meats. The salami and Swiss is a simple favorite: salty, peppery salami against mild, nutty Swiss. See the salami and Swiss guide, which also covers the Italian sub.
Gyros at the pizzeria
A gyro is seasoned meat cooked on a vertical rotisserie, shaved thin and served in warm pita with tomato, onion and tzatziki. Many American shops also serve gyro meat as a platter with hummus, or over greens as a salad:
- Gyro hummus platter: gyro meat, hummus, pita, salad and sauce on one plate.
- Gyro salad: the same flavors served over lettuce with feta and Greek dressing.
Picking the right bread
- French or Italian loaf: Italian beef, meatball and sausage (it needs to soak up juice)
- Hoagie roll: cold subs and chicken parm
- Pita: gyros
- Ciabatta or focaccia: pressed paninis
Explore the sandwich and gyro guides
- The Italian Beef Sandwich: What It Is and How to Order ItEverything about the Italian beef sandwich: its Chicago roots, dry vs. wet vs. dipped, hot vs. sweet peppers, and how to make one at home.
- Salami and Swiss Sandwich: How to Build a Great OneHow to build a great salami and Swiss sandwich: choosing salami, why Swiss cheese works, the best bread and toppings, plus the classic Italian sub.
- Gyro Hummus Platter: What’s On It and How to Build OneWhat comes on a gyro hummus platter, how gyro meat is made, and how to build a Mediterranean platter at home with hummus, pita, salad and tzatziki.
- Gyro Salad: A Lighter Way to Eat GyroWhat goes in a gyro salad, the Greek dressing that ties it together, and how to make a pizzeria-style gyro salad at home in 15 minutes.
Frequently asked questions
What is the difference between a hot sandwich and a sub?
A sub is named for its long roll and can be hot or cold. A hot sandwich is toasted, grilled or made with warm fillings.
Why do pizzerias sell gyros?
Many Midwest pizzerias were opened by Greek-American families, and gyros need little equipment beyond a vertical broiler and a grill.
What is giardiniera?
An Italian relish of pickled vegetables such as peppers, cauliflower, celery and carrots, often packed in oil. Hot giardiniera is the classic Italian beef topping.
This guide is published by the team preserving the Umbria Gourmet Pizzeria website. Umbria Gourmet Pizzeria at 521 W 98th St, Bloomington, MN has permanently closed; this page offers general food information and is not an offer to order.
