Maid-Rite Sandwiches – Instant Pot or Stove-top

and then paste this after the imagemaid rite sandwiches, sometimes called Tavern Sandwiches or Sloppy Joes

I grew up in the Midwest in the 60’s eating various and assorted “loose-meat” sandwiches, mainly Maid-Rites or Tavern Burgers. I never heard the word Sloppy Joe until I was an adult and moved away, and then no-one seemed to know what a Maid-Rite was!

Maid-Rite Sloppy Joe Tavern Burger old Church Cookbook recipe
This is the old family, Church Cookbook recipe for the Maid-Rite made with Campbell’s Chicken Gumbo Soup.

If you’ve never encountered a Maid-Rite, it’s seasoned ground beef served on a soft, white bun (preferably steamed.) It is a lot like a Sloppy Joe but doesn’t have that sweet tomato sauce. This is the Maid Rite I grew up on, & the one I see now & then in Church cookbooks.

The name comes from the Maid-Rite franchise chain, although the recipe for this home-made version is quite a bit different than the original franchise version, which only has a blend of secret spices.

There’s a  surprise ingredient in these Maid-Rites. Campbell’s Chicken Gumbo Soup. Yeah, really. Now you know (if you follow me, and if you don’t, I’d love it if you did!) I like to do clean eating, from scratch cooking, but in this case nostalgia wins out! (Besides, talk about an easy recipe!)

Maid-Rite Sloppy Joe Tavern Burger old Church Cookbook recipe
This is the old family, Church Cookbook recipe for the Maid-Rite made with Campbell’s Chicken Gumbo Soup.

Maid-Rites area just good basic family fare (but you could always add a little hot sauce) and this makes enough to feed a crowd & makes great leftovers. If you have a smaller family, maybe you’ll want to stash some in the freezer.

I’m giving you two recipes, here. One is the traditional stove-top version and the other an Instant Pot recipe. Both are easy, but what the instant pot buys here is a little time savings, and the ability to set it and forget it, and walk away until it’s done.

As far as price savings, it’s the everyday items that really add up, more so than the occasional specialty item. If your family uses two  pounds of ground beef a week, over a year you’ll see savings by stocking up and freezing when it’s at a low. 2 pounds x 52 x $1.89 =  $196.56. At $2.49 a pound it’s $258.96. At $4.49 a pound, it’s $466.96. Just a little food for thought.

Maid-Rite Sloppy Joe Tavern Burger old Church Cookbook recipe
This is the old family, Church Cookbook recipe for the Maid-Rite made with Campbell’s Chicken Gumbo Soup.

Maid-Rites Instant Pot

  • Servings: abt 15
  • Difficulty: easy
  • Print

  • 2 pounds ground beef
  • 1/2 onion finely diced (or 1/2 teaspoon onion powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (10 3/4 ounces) Chicken Gumbo Soup, one can strained and liquid discarded
  • 1/2 cup ketchup
  • 2 heaping tablespoons plain yellow mustard

Preheat the instant pot using the Saute function. Add the ground beef & onion & cook until the beef is no longer pink, using a wooden spoon or potato masher to break down the ground beef. Remove the instant pot liner and drain excess fat, if desired, and return the pot & ground beef mixture to the Instant Pot.

Add the remaining ingredients, except the buns. Add the lid and seal and set to high pressure, seven minutes. When time is up, use the quick release.

The beef mixture will still have quite a bit of liquid in it. Press the clear button, then the saute button and simmer, stirring now and then, until reduced to the point that when a spoon is run across the bottom of the pan, the space doesn’t fill in immediately with liquid. Taste and adjust seasonings.

Serve on buns with desired accompaniments.

And the traditional stove-top version:

Maid-Rites

  • Servings: abt 15
  • Difficulty: easy
  • Print

  • 2 pounds ground beef
  • 1/2 onion finely diced (or 1/2 teaspoon onion powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (10 3/4 ounces) Chicken Gumbo Soup
  • 1/2 cup ketchup
  • 2 heaping tablespoons plain yellow mustard

Add ground beef and onion to a large high-sided pan or Dutch oven. Cook over medium-high heat until beef is no longer pink,  using a using a wooden spoon or potato masher to break down. Drain excess fat, if desired, and return the pan to the stove-top.

Add the remaining ingredients, except buns; bring to a boil. Reduce heat and simmer, uncovered, stirring now and then, for 10 to 15 minutes, or until mixture reaches desired thickness.

Simmer to the point that when a spoon is run across the bottom of the pan, the trail doesn’t fill in immediately with liquid. Taste and adjust seasons.

Serve on buns with desired accompaniments.

A photo of my home-town from downtown looking toward the lake.

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I’ll be posting this recipe on Fiesta Friday #189; Fiesta Friday is an ongoing “link” party where bloggers join together and share their best recipes and party ideas of the week.

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