The Mister MacTavish was a beautiful open-faced beef, bacon, and cheese sandwich topped with a Welsh Rarebit-style sauce popular in the ’50s and ’60s at the Tam O’Shanter Inn, oldest LA restaurant operated by the same family in the same location. Tam O’Shanter was established in 1922 by Lawrence Frank and Walter Van de Kamp—the families who would later bring the world Lawry’s the Prime Rib.
Makes 4 sandwiches
- 1egg yolk
- 1 Tbsp butter
- 1 cup grated cheddar cheese
- 1/2 cup beer
- 1 tsp Worcestershire sauce
- 1/2 tsp dry mustard
- 1 lb ground beef
- 1 tsp salt
- Fresh-cracked black pepper to taste
- 3 Tbsp butter
- 2 Tbsp grated parmesan cheese
- 8 slices white bread, toasted
- 4 slices crisp bacon
- Beat egg yolk in medium-sized heat-resistant bowl and set aside on counter, ready to grab quickly.
- Melt butter in top of double boiler; add cheese and melt. It’ll be a little clumpy, but don’t worry Gradually add beer, stirring constantly, and all will smooth out. Stir in Worcestershire and mustard.
- Remove top portion of double boiler (leaving the hot water pan over heat) and pour beer/cheese mixture gradually into the egg-yolk bowl, stirring steadily to prevent curdling. Scrape this all back into top portion of double boiler; place back over hot water pan and cook, whisking until mixture thickens. Remove from heat and set aside.
- Salt and pepper meat and shape into 4 patties. Pan fry to desired doneness.
- While meat is cooking, toast bread. Mix together butter and parmesan cheese and spread on toast