The tavern sandwich is like a cross between a hamburger and a sloppy joe. The preparation dates to 1920 Missoula, Montana, where it was originally sold as a “steamed hamburger.” In 1926, a “loose meat sandwich” was served from the first Maid-Rite restaurant in Muscatine, Iowa. The name tavern sandwich dates to 1924 when David Heglin of Sioux City, Iowa, offered the dish which remains closely associated with his restaurant, Ye Olde Tavern.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a cast iron skillet, melt fat or shortening over medium heat.
- Lightly salt the bottom of the skillet.
- Break up the meat into the skillet and cook, crumbling with a wooden spoon.
- Add the chopped onion and continue to brown meat.
- When the meat is cooked, drain off fat and return to skillet.
- Add the mustard, vinegar, sugar, and enough water to just cover meat.
- Simmer over low heat 15–20 minutes, until water completely evaporates.
- Season to taste with salt and pepper.
- Prepare hamburger buns, slicing in half and steaming or toasting to warm.
- On the lower half, add a serving of the loose meat with yellow mustard and dill pickle slices.
- Top with the remaining half of the bun and serve hot.
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