What is a sandwich with a pub?

Tavern sandwich, also known as a free hamburger or free meat sandwich, is a combination of minced beef and onion served on a role with cucumbers, mustard and ketchup. Originally it was developed for sale in the restaurant in Iowa in the 1920s. One of the definition features of a sandwich pubicage is the way the meat is minced, so everything is in uniform small grains that are held when placed inside the roll. Many domestic recipes try to imitate sandwiches, while nostalgic chefs actively reject the use of low -fat or otherwise non -authentic ingredients. Other recipes are trying to increase the pub sandwich using expensive ingredients or more complicated cooking methods. The original sandwich had beef and cooked so that it could be loaded on rolls with ice cream. The real method of the meat was not known, but the original method of cooking with browning minced beef on a lard with sliced ​​onion. Once meat and onions were cooked, water was addedinto the pan as long as the beef was covered, after which it was allowed to cook down until the water had disappeared. Now very damp meat was then spicy with salt, pepper and vinegar to give him a clear taste, unlike a normal hamburger.

The role used is Kaiser Roll, which was divided into the center. Authentic preparation has a roll steamed until it is warm and very supple. The updated version of the Tavern sandwich has a roll roast or even fried in butter to form a sharp surface for the meat to sit on. Each side of the inside of the roll is blurred with yellow mustard and then ketchup. The cucumber dill slices are laid on a roll and sometimes a slice of Swiss cheese.

Beef is then gathered in the ice cream shoulder blade and placed inside the steamed roll. The upper part of the roll is then pressed down and wrapped the meat largely to the center to be able to eat without too much clutter. Home Chefs and other restaurants ČAOne hundred are modified by the original recipe of sandwich taverns by adding additional spices such as mayonnaise or horseradish. Non -traditional recipes also sometimes use Dijon or Stone Ground mustard instead of yellow mustard or spare flavored salad dressing for ordinary vinegar.