What Is a Cannibal Sandwich?

Simple sandwiches are often the best. Whether it’s a classic PB&J or a grilled cheese, some sandwiches with just a few ingredients are such crowd pleasers that they’ve become American classics. However, one humble regional sandwich tradition hasn’t yet become palatable nationwide: the cannibal sandwich.

This Wisconsin delicacy might not be on many plates outside the Upper Midwest, but it’s a savory treat that has been enjoyed in its home state for generations, and you can still find it there today.

While potentially still unusual to some consumers, the contents of a cannibal sandwich are notably less shocking than its name. This dish features raw, minced beef served on a single slice of rye bread — making it an open-faced sandwich — with raw, white onion on top. 

Even if that description doesn’t make you crave this unexpected food tradition, the reality is that the cannibal sandwich isn’t far removed from an appetizer many of us know and love: steak tartare. More importantly, this raw, beefy sandwich is a little slice of Wisconsin history.

Where does the cannibal sandwich come from?

Someone well-versed in German cuisine may find the cannibal sandwich familiar. While the exact origin of the Wisconsin specialty is difficult to pinpoint, it’s generally recognized as a result of the rich history of German immigration to the state. Germans were the largest immigrant group to settle in Wisconsin during the 19th century, and according to Wisconsin Public Radio (WPR), about 40% of the state’s residents today identify as having German roots. 

Beloved parts of Wisconsin cuisine like cheese, bratwurst, and beer are visible signs of the state’s Central European influences in the 21st century. But one other dish arrived with this influx of German immigrants, and it looks strikingly similar to the cannibal sandwich. 

Mett — also known as hackepeter — is a popular meal in Germany featuring raw ground pork seasoned with salt and pepper, spread on half a roll, often topped with raw onion. Given that cattle are the second-largest agricultural commodity in Wisconsin, it’s no surprise that the German version of the dish evolved into the beef-centric cannibal sandwich over time.

Is it safe to eat a cannibal sandwich?

According to the United States Department of Agriculture (USDA), eating raw or undercooked beef is unsafe because it might contain harmful bacteria. (This is why the U.S. Food and Drug Administration’s (FDA) Food Code requires restaurant menus to put an asterisk next to items with certain raw or undercooked ingredients, like beef or eggs, along with a warning at the bottom of the menu.)

That said, diners often consume raw beef — whether as a tartare, carpaccio, or very rare steak — and usually do fine. You take on some risk, but you can follow preparation guidelines to make your dish safer to eat.

To start, use fresh, good-quality beef. (This isn’t the time to buy something on sale or close to its best-by date.) Avoid leaving the meat out at room temperature for extended periods before consumption, and refrain from using pre-ground beef.

How do you make a cannibal sandwich?

Instead of choosing the pre-packaged ground beef from the grocery store, which is sourced from multiple parts of the cow and presents a greater risk of contracting E. coli when eaten raw, a cannibal sandwich should be made with steak. Beef tenderloin is the best option—this is the cut used for beef tartare—but other tender, lean cuts like top sirloin or eye of round also work well and are more budget-friendly.

This is the kind of dish you should head to a butcher to source meat for. They will advise you on what’s freshest and can likely grind the steak for you. Alternatively, you can grind or finely chop the steak at home.

You’ll see a few subtle variations in how cooks make the cannibal sandwich. Some may put butter on the rye before spreading the beef on top, and the dish is occasionally finished with parsley. One of the most common toppings is a slice of cold pepper jack cheese, which acts almost like a second slice of bread on top. 

At its simplest, you just need a few ingredients to enjoy this delicacy. Spread the ground steak on a slice of rye bread, season with salt and pepper, then top with diced or sliced raw onions, and savor this regional treat. Who knows, you might love it so much that it becomes a staple at your family gatherings and Christmas celebrations, just as it has for so many Wisconsinites.