Awesome Open-Face Sloppy Joes
By
Andy Anderson !
@ThePretentiousChef
14
I love Sloppy Joes because there are so many different ways you can make them. You can be boring, or you can be adventurous.
After a few hours playing around with this in the test kitchen, I would define this version as being mildly adventurous.
It has most of the usual suspects for a good Sloppy Joe, plus a few additional items to kick it up a bit. Oh, and don’t forget to toast the bread… that will give the sandwich a bit of crunch, and good mouth feel.
So, you ready… Let’s get into the kitchen.
After a few hours playing around with this in the test kitchen, I would define this version as being mildly adventurous.
It has most of the usual suspects for a good Sloppy Joe, plus a few additional items to kick it up a bit. Oh, and don’t forget to toast the bread… that will give the sandwich a bit of crunch, and good mouth feel.
So, you ready… Let’s get into the kitchen.
Ingredients
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1 lbground sirloin
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1 Tbspgrapeseed oil, more if needed
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1 mediumyellow onion, chopped
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1 mediumgreen bell pepper, seeded, ribs removed, and diced
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2 clovegarlic, minced
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3 Tbsptomato paste
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1 tsphot sauce (i like franks)
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1 tspground cumin
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1 tspmild chili powder
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1 tsppaprika
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1 tspground mustard
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1 pinchcayenne pepper, or to taste
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·salt, kosher variety, to taste
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4 oztomato sauce
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3 ozbbq sauce (i like sweet baby rays, vidalia onion flavor)
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1/4 cfiltered water
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2 Tbspcider vinegar
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1 Tbspworcestershire sauce
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·bread, of your choice
How to Make Awesome Open-Face Sloppy Joes
- Gather your ingredients.
- Add the oil to a large sauté pan, or skillet, over medium, and heat until shimmering, but not smoking.
- Chef’s Tip: I choose grapeseed oil, because it doesn’t impart any additional “oil” taste, and it has a higher smoke point: 420f (216c). Compare that to olive oil with a smoke point of 320f (160c). That gives you the ability to sauté the veggies without smoking up the house… I like that.
- Add the onion, and pepper, and sauté until they begin to soften, about 5 minutes.
- Chef’s Note: As the veggies are sautéing, season with a bit of salt, to taste.
- Chef’s Tip: Adding the salt at this stage of the game will help the veggies release their moisture.
- Add the garlic and continue to sauté until fragrant, about 2 minutes.
- Add the tomato paste and the hot sauce to the sauté pan.
- Stir without stopping until incorporated into the veggies, about 1 minute.
- Add the ground beef to the sauté pan.
- Stir, breaking apart with a wooden spoon until the beef loses all of its pink, about 6 minutes.
- Incorporate the cumin, chili powder, paprika, mustard, and cayenne to the sauté pan. Add a bit more salt, if you feel it needs it (I usually don't think that it does).
- Stir until just combined, about 1 quick minute.
- Finally, add the BBQ sauce, tomato sauce vinegar, water, and Worcestershire.
- Chef’s Note: If you want to kick up a bit more, add a bit of Sriracha sauce. BANG.
- Bring the mixture up to a light boil, and then bring down to a very light simmer.
- Cover and allow it to simmer for 30 to 45 minutes.
- Chef’s Note: Every 5 minutes, uncover and stir.
- Chef’s Tip: If after 30 minutes the mixture does not appear to be thickening, remove the lid and allow it to simmer uncovered for the remaining 15 minutes.
- Meanwhile, toast the bread.
- Place on a plate. If you like you could run a couple of lines of mustard down the bread, or serve it on the side.
- Chef’s Note: I like to serve mine with coleslaw; however, the sandwich stands on its own. Full stop.
- Add the sloppy joe mixture to the bread.
- Serve while still nice and warm. Enjoy.
- Keep the faith, and keep cooking.
About Awesome Open-Face Sloppy Joes
Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free Soy Free
