Italian-style Sloppy Joes (“Sloppy Giuseppes”)
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These popped into my Reader recently, and got made very quickly—quite the feat for most recipes I save (sadly). Whenever a recipe takes less than 20 minutes to make from start to finish, I’m down. Plus, anything with hot peppers or giardiniera catches my attention. I mean, giardiniera is pretty much the only acceptable way to consume cauliflower. Besides, I seem to have atrocious heartburn whether I’m eating hot peppers or the blandest food possible, so I might as well stick with spicy stuff I love so much, right?
At their most basic level, these are sandwiches filled with a thick Italian-style meatsauce. Then, you top them with provolone and giardiniera to make them a little more special and flavorful. Any sort of roll you want to use will work, really (and I bet these would be really, really awesome with garlic toast). Zachary actually ended up eating his in a pita pocket.
There are no doubt a million variations to suit these to your liking, including different types of cheese or toppings. These were a hit with everyone, particularly me, since they were so quick and easy to prepare.
Sloppy Giuseppes
Adapted from The Chicago Tribune
1 Tbsp. olive oil
1 medium onion, diced
1 lb. ground beef
3 cloves garlic, minced
1 Tbsp. tomato paste
1/2 cup red wine
1 (14.5 oz.) can fire-roasted diced tomatoes
1.5 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
4-6 rolls (ciabatta, sourdough, garlic, etc.), toasted
4-6 slices provolone cheese
Giardiniera
Heat a large skillet over medium-high heat, and then add the olive oil. Stir in the onion; season with 1/4 teaspoon salt. Cook, stirring occasionally, until it begins to soften.
Add the ground beef, stirring it into the onions and breaking it up; cook until browned. Add the garlic and tomato paste and cook for 1 minute. Stir in the wine, diced tomatoes, oregano, red pepper flakes, and salt to taste. Cook, stirring occasionally, until thickened.
Serve on rolls, topped with a slice of provolone and a generous helping of giardiniera. (I put a slice of cheese on the rolls and popped them under the broiler for a minute so the cheese could melt.)
I have a jar of giardiniera in the fridge and less than 20 minutes so this is perfect Elly.
I can’t believe this wasn’t something my mother ever thought of when we were little because one of the few meals she made that we loved were sloppy joes. Definitely a fun twist on them!
Mmmm, I’m considering putting sloppy joe week on the menu now- I’ve seen Mexican ones lately to! And I hear you on the heartburn, why bother with bland food if it’s just going to make me just as uncomfortable!
I’ve never been a fan of sloppy joes, but these sound pretty good. Adding to my “want to make” list.
The will absolutely be a winner with my family. I’m adding them to my recipe list and hope to make them as quickly as you did!
Now these…I could eat plenty of! They look so good Elly…and a bonus that they’re quick to make as well.
I made these tonight – they were amazing! Came together quickly, with way delicious results. I followed the recipe exactly and used bolillo rolls. My husband and I both really liked this meal, and will for sure make it again soon. Thank you!!
Happy to hear you liked them, Jessica!