Open-Faced Joes

Open-faced Joes Recipe

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Alicia .


With the combination of cutting back a bit on carbs and craving sloppy joes but not wanting the mess, I ended up plating these one night for dinner. They were a big hit and now if sloppy joe is on the menu, this is how its served.

You can use your own recipe for sloppy joe or just open a can of sauce if you don't want to go through the trouble of making from scratch.


★★★★★ 1 vote

10 Min
20 Min



  • 1 1/2 lb
    lean ground beef
  • 1
    finely chopped sweet pepper
  • 2-3 clove
    garlic, minced
  • 1/2 medium
    finely chopped onion
  • 1/4 c
    finely chopped celery
  • dash(es)
    salt and pepper

  • 1/2 c
  • 1 15oz can(s)
    tomato sauce, unseasoned
  • 2 Tbsp
    worcestershire sauce
  • 2-3 Tbsp
    light brown sugar (to taste)
  • dash(es)
    salt and pepper

  • 3-4 slice
    bread (depending on how many you want to make)
  • 3-4 slice
    thin-sliced deli cheese (we like cheddar)
  • ·
    horseradish sauce, optional (recipe at end)

How to Make Open-Faced Joes


  1. Heat a large skillet with a tiny bit of oil and add the garlic, pepper, onion and celery. Cook about 5 minutes or until the onions and celery start to get soft. Set aside in a bowl, then break apart meat and cook until thoroughly done.

    When meat is done stir the veggies back into the pan with the meat.
  2. While the meat cooks, in a mixing bowl, whisk together ketchup, tomato sauce, Worcestershire sauce, and brown sugar. If it is too thick add just enough water to reach desired consistency.

    Pour over the meat and vegetables and incorporate well. Simmer on medium-low heat for 10 minutes. Check taste to determine if more sugar/salt&pepper is needed.
  3. While the sauce is simmering, lightly toast each slice of bread and begin arranging the sandwiches with 1-2 slices of bread per plate and 1 slice of cheese (or more if you love cheese) on top of each bread.

    When sauce is done, scoop generously over the prepared bread and drizzle with horseradish sauce, if desired.
  4. Horseradish Sauce

    3/4 cup sour cream
    1/4 cup mayo
    2-3 Tbsp prepped white horseradish (to taste)
    1 Tbsp lemon juice
    salt and pepper (optional, to taste)

    Mix together in a small bowl, start with minimum horseradish called for and add additional to taste. Sprinkle and stir in salt and pepper. Refrigerate until ready to use, is best if made 1-2 days ahead so flavors have time to blend.

    This is a friend's recipe for a creamy horseradish sauce that pours and drizzles easily. I tried to double the recipe and it didn't come out quite right, not sure why. I highly recommend following the directions and if you are trying to make more doing it in batches.

Printable Recipe Card

About Open-Faced Joes

Course/Dish: Beef

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