Thursday, December 01, 2005

Maid-Rite Sandwich

This one ain’t Russian and it isn’t in the cookbook.

This one is a regional recipe knock-off. I ate them as a kid because I grew up around here. I’m telling you about them because they’re easy to make and just a little different. I thought I'd lend my endorsement to the world. The original recipe is kind of like the colonel - secret. We had to come up with our own approximation.

There's a story about a sheep ranching couple from New Zealand that were in the area (Iowa) for some kind of sheep ranching world convention. They befriended a local couple who took them to a nearby Maid-Rite. Well it seems the New Zealand couple enjoyed the sandwiches so much they ate there everyday until they went home. Like I said, there's a story.

The sandwiches originated in Iowa. There’s a bunch of restaurants called Maid-Rite. Or used to be anyway. Here's the original Maid-Rite. Stop in and say "Hi, I saw you on the internet."

If you've never tried it, give it a go.

Alright, on with the show. (hmmm, that rhymes)


  • 1 pound lean ground beef (I prefer chuck)
  • 1 cup water
  • quarter cup beef broth
  • quarter teaspoon salt
  • 4 plain hamburger buns (I prefer honey buns)
  • yellow mustard (I prefer spicy brown)
  • minced white onion
  • dill pickle slices

Brown the ground beef in a large skillet over medium to low heat. Use a large spoon or a potato masher to break the meat into small pieces. Drain the grease if needed.

As soon as the pink is gone add the water, broth and salt. Now simmer uncovered until the liquid is gone. Keep stirring so as not to brown the meat. (This could take up to an hour.) If you like your onions cooked, now would be a good time.

Put about a half cup meat (if you want four sandwiches) on a bun. Slap on the mustard, pickle and onion. You have a Maid-Rite!

Notes

Serve the sandwich with a spoon. (you'll see)

In the resturant they cook on a slanted griddle so the grease drains as the meat cooks. It doesn't take an hour in the restaurant. It's just a way to make the meat tender at home.

Some people say the original recipe has coca-cola in it to make it sweet.

Some people like to pepper the meat. Some like Lawry's salt. Its up to you.

Some prefer ketchup, although its frowned upon by purists.

Some toast the bun. Others warm it up in the microwave. The restaurant browns the bun on the griddle.

Here's to local flavor,

The Editor