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Carroll Dietz of Missoula, Montana, created the precursor to the tavern sandwich in 1920, referred to as a "steamed hamburger." [2] In 1926, Fred Angell began selling his version of the sandwich at the first Maid-Rite restaurant in Muscatine, Iowa, under the name "loose meat sandwich."
The Canteen Lunch remains in operation today. The canteen sandwich (or locally, “Canteen”) is a loose-meat sandwich resembling that of a “Maid-Rite” or “Sloppy Joe”; however, it is seasoned differently and served more similarly to a hamburger with condiments like pickles, ketchup and mustard. A cheese sauce can be added for a small ...
Maid-Rite is an American casual dining franchise restaurant chain. Before it became a restaurant chain, it was a single restaurant, opened in 1926 by Fred Angell.By the end of the 1920s, four franchises were granted; these four restaurants are still in operation.
These recipes are so easy and tasty you might not need to go back to your local delicatessen for lunch! Check out the slideshow above for 10 delicious deli sandwich recipes. More from Kitchen Daily:
The loose meat sandwich skips the patty and instead, it’s made with crumbled, seasoned ground beef scooped onto a bun, sometimes topped with mustard, pickles, and onions. It’s basically a ...
Preheat oven to 400°F. Place bread, cut side up, on baking sheet. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread.
The state is the center for loose-meat sandwiches, also called tavern sandwiches and appearing on many menus by each restaurant's unique name for them. [18]: 266 They originated in the region in the Ye Olde Tavern restaurant in 1934 before being popularized by Maid-Rite in 1936, which now has franchises in other Midwestern states. [68]
2. Philly Cheesesteak Sliders. Cook up shaved steak with onions and peppers for a slider version of the classic Philly cheesesteak. You can make the filling ahead of time, and then just assemble ...