How To make Tavern Sandwiches

Mícheál Ó Muircheartaigh making a ham sandwich

An Irish Times video of Mícheál Ó Muircheartaigh making a ham sandwich has become a viral hit
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Ultimate Open-Faced Tavern Sandwich with Hamburger | A Flavor Explosion! | All About Living

???? Get ready to elevate your sandwich game with our mouthwatering open-faced tavern sandwich with HAMBURGER and a delicious gravy! ???? Join us in the kitchen as we craft this flavor-packed delight and pair it with a side of sliced garlic potatoes. It's a taste sensation you won't want to miss!

Watch the video to see how I make this amazing dish, and don’t forget to subscribe to my channel for more cooking videos!

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#hamburger #sandwich #homesteading #TavernSandwich #HamburgerRecipe #GarlicPotatoes #CookingShow #FoodieFaves #FlavorExplosion #HomeCooking #OpenFacedSandwich #DeliciousBites#allaboutliving

Chicago style italian beef sandwich ???? #shorts

Ingredients

- 2kg beef knuckle (I used dry-aged Carrara Wagyu knuckle but you definitely don't have to, I just needed to use it up)
- 2 tbsp grapeseed oil
- 1L beef stock
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- Salt and pepper
- 1 sub roll
- 2 heaped tbsp Giardiniera per roll

Method

1. Start by cleaning the beef up so there is no silver skin on the outside. Season generously with salt.
2. In a large fry pan over medium-high heat, get your grapeseed oil to smoking point and seal your beef on all sides.
3. Place your sealed beef in an oven-safe casserole dish and pour over the beef stock and the spices listed above.
4. Cover the top with parchment paper and place in 120°c oven for 1 hour or until the internal temperature of the beef reaches around 62°c.
5. Let the beef rest for 30 minutes in the hot liquid before removing and covering in clingfilm and placing in the fridge to cool.
6. Strain off the cooking liquid and put it in a pot to start reducing. Add 1 stock cube to boost the flavour and reduce the liquid until it just starts to taste too salty (you want it slightly salty so the sandwich is balanced).
7. Once the beef is completely cold, you can slice it - you want to slice it as thin as possible against the grain. If you don't have a deli slicer at home (come on andy, who does?) you can just use a knife but it's not going to be as thin as using a deli slicer.
8. To assemble the sandwich, slice your roll down the middle, add a very generous amount of the sliced beef to the hot liquid then quickly remove it and put it straight on the roll.
9. Place a couple of tbsp of Giardiniera on top and wrap it tightly.
10. Enjoy!

The Tavern

The Garden Cafe's new owner George Litras narrates while cook Phillipe Hernandez shows us how they make their notorious Tavern loose meat sandwich at the cafe on Friday, Dec. 13, 2013.

How to Cook a Loose Meat Sandwich with George Motz | Burger Scholar Sessions

Here's a weird one for you—the Loose Meat Sandwich from the Midwest. Is it a hamburger? We're not entirely sure. Is it amazing? Hell yes! Think of a Sloppy Joe, minus the slop. If you close your eyes and bite into a loose meat sandwich, you taste all the elements of a hamburger: bun, beef, seasoning, mustard, onion, pickle. And now it's George's job to bring this Midwest icon into your home. Pull up a seat as the Motzman walks you through hamburger history—and make sure to stay for the milkshake tutorial!

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Copycat Maid-Rite Sandwich Recipe (the ultimate comfort food!)

Copycat Maid-Rite Sandwich

Where my midwest people at? Some might call this a maid rite, some might call it a loose meat sandwich. Whatever it is, it's delicious! Inspired by my mom who grew up in Iowa. Maximum comfort food. You have to try asap!

Ingredients:
- 1 lb ground beef
- 1 tbsp yellow mustard
- 1 tsp sugar
- 1/4 cup water
- 1/2 cup onions, chopped
- salt and pepper, to taste
- 4-6 soft bun
- mayo, ketchup, mustard, pickles, etc.

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Sarah Taste & Traveler
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