"Tastee" Sandwich

I was introduced to Tastee Inn & Out as a child in the 1980s. My mother was a customer as a UNL college student in the 1970s. It’s been 2 decades since I lived in the area and of course, sadly, the original closed some years ago. I achieved my Culinary Science degree from the Culinary Institute of Virginia in 2009 but we never learned anything like this in class. This recipe is authentic to the original leaked recipe from the Journal-Star. Follow it and you will do well. My only advice would be to find the finest grind possible, course grind simply wouldn’t work. I like to add my own serving guidelines. I always garnish with w 2 dill pickle slices (the pickle is important, don’t use a modern flashy variety) and basic yellow mustard. Once the sendwich is prepared I always wrap in parchment paper individually and preferably steam it but a quick nuke simulates it. If your buns are already warm eliminate the extra step. The whole point is to get it as warm and fresh and Tastee as possible.