Prep 2 mins
Cook 15 mins
This is a loose meat sandwich that is greater than the sum of it's parts. I grew up eating these in Mt. Airy ( Mayberry) N.C. Best served with creamy coleslaw and a thick slice of tomato both in the sandwich. It's an NC thing.
- 907.18 g ground chuck (80/20 is crucial to the success)
- 59.14 ml flour
- 177.44 ml water
- 2.46 ml salt
- Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance.
- Drain ground meat.
- Pepper meat LIBERALLY ! This is supposed to be redolent in the taste of ground black pepper.
- Whisk together water, salt and flour.
- Add to skillet, and allow to come to a boil.
- Lower heat and simmer until mixture has thickened.
- Serve on buns with mayo, your favorite coleslaw and a slice of tomato.
This sandwich is definitely better (as the previous reviewer said) than the sum of its parts. The secret is the pepper. When you think you've got enough add a little more. I lived in Mt Airy for the years abd it's the only place I've ever been able to find them. Snappy Lunch used to make a good one.
I served this as suggested on buns with mayo, creamy coleslaw, and tomatoes, and aside from the fact that we are big Andy Griffith fans, we really enjoyed this recipe! Even my picky toddler kept asking for more. The description that it is more than the sum of its parts is definately accurate!