Don’t we all crave foods from our childhood, and especially if we’ve moved to an area where they can no longer be purchased? In my case, it was the Maid-Rite sandwich, which seems to be available only in the Midwest.
The first Maid-Rite restaurant was opened in 1926 by butcher Fred Angell in Muscatine, Iowa. Before the end of that decade, Angell began franchising throughout the region. In my hometown, Rockford, Illinois, there were several Maid-Rite operations.
The Maid-Rite is a braised, loose meat sandwich, closely related to the Sloppy Joe, but minus the tomato sauce. It is served on a hamburger bun with mustard, ketchup dill-pickle slices, and chopped raw onion. Never having been a fan of raw onion, I leave that off.
The nicest part about making a Maid-Rite at home is that it is so inexpensive and ridiculously easy to prepare. It’s a perfect luncheon dish, and any leftovers can be successfully reheated for another day.
The recipe for the original Maid-Rite is a closely guarded trade secret. I have no idea what seasonings the company uses to achieve its distinctive flavor, so I just experimented until I got a taste that resembles what my mind remembers from childhood.
Sauté onion and a whole clove of garlic slowly in a small amount of vegetable oil until the onion has softened.
Add a pound of ground sirloin. Break it apart with a wooden spoon and continue to cook over medium heat until it has lost all its color. I suspect the original recipe does not use ground sirloin because it is a little more expensive. However, I find it gives you a less greasy finished sandwich than ground chuck does.
When the meat is browned, sprinkle on some dried thyme, cayenne, paprika, a bay leaf, salt and pepper. You might try any herbs and spices that appeal to you, adjusting the amounts to your taste. Add a can of chicken broth, lower the heat to a simmer, and cook until the broth is nearly evaporated.
Once the broth evaporates, spread some mustard on a soft hamburger bun. Using a slotted spoon, place a generous portion of the meat on the bun. Serve with ketchup, sliced dill-pickel, the optional onion and any other condiments you fancy. Although a little messy, the sandwich is generally eaten with the hands.
To print or download the recipe, click here.
