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Loosemeat
A tavern sandwich (also called a loose meat sandwich or loosemeat) is a sandwich consisting of ground beef on a bun, sometimes mixed with sauteed onions, and sometimes topped with pickles, ketchup, mustard, raw onions, and/or cheese. Unlike a hamburger, a tavern's meat is cooked loose rather than formed into a compact patty. It more closely resembles a sloppy joe, without the tomato-based sauce. History Carroll Dietz of Missoula, Montana, created the precursor to the tavern sandwich in 1920, referred to as a "steamed hamburger." 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 name "tavern" for the sandwich is credited to David Heglin. Heglin sold the sandwiches at his Sioux City, Iowa, restaurant in 1924. After Heglin died, Abe Kaled bought the business in 1934 and renamed the restaurant Ye Olde Tavern after the sandwich. Kaled perfected the recipe for the grou ...
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Ye Olde Tavern (Iowa)
Ye Olde Tavern was a restaurant that specialized in tavern sandwiches located at the corner of 14th and Jackson streets in Sioux City, Iowa. The establishment was founded by John David ("Dave") Heglin, who is credited as one of the creators of the tavern sandwich. History Dave Heglin opened the restaurant in 1920, he named the restaurant Ye Olde Tavern Inn (Heglin family archives). He sold loose ground beef sandwiches that he called tavern sandwich, tavern burgers. The recipe was closely guarded. The building was completed in 1928. After Heglin died, his wife sold the restaurant and the recipe for the tavern sandwich to Abe Kaled in 1934. He may have modified the formula for the tavern that he and his wife, Bertha Kaled, sold for a dime each, served in wax paper without a plate. Ye Olde Tavern was especially popular with students at nearby Sioux City Central High School and Central Annex, Central High School. The restaurant saw great success under the Kaled’s, and in 1952 they ...
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