“In lieu of the traditional handheld Sloppy Joe, we wanted ours to be extra sloppy and have a more modern plating presentation. The farm bread is a great base as it soaks up the sauce and becomes soft and flavorful. The meat and sauce mixture is extra sloppy, and with the addition of the seared provolone, you can get both the crispy edges and gooey middle on the cheese, which everyone loves. A bright garnish of arugula keeps the dish colorful and gives it that nice extra-peppery bite on the finish, which compliments the savory meat and sauce mixture,” says Chef Tom Gray of Moxie Kitchen + Cocktails in Jacksonville, Florida.
- 1 lb onions
- 4 cloves garlic
- 1 28-oz can whole peeled tomatoes
- 4 oz white wine
- 2 tbsp oregano, dried
- 2 tbsp basil, dried
- sea salt
- 20 oz ketchup
- ¼ cup molasses
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp Tabasco
- ½ tbsp. dry mustard
- ½ tbsp. garlic powder
- ½ tbsp. onion powder
- ½ tbsp. smoked paprika
- 2 tsp. chili powder
- 1 tsp. coriander, ground
- 1 tsp. ginger powder
- ½ tsp. cayenne
- ½ tsp. allspice
- ½ tsp. celery salt
- 2 pounds ground beef (ground chicken, turkey or tofu may be substituted)
- 6 slices thick-cut farm bread
- 6 slices provolone cheese
- Arugula for garnish
- Farm Egg (if desired)
1. Sweat onions and garlic over medium-high heat until light color has developed. Deglaze pan with wine and add all other ingredients. Cook on medium-low heat for one hour. Blend all ingredients until smooth.
1. While tomato sauce is simmering, puree all BBQ Sauce ingredients, except for ketchup, in a blender. Whisk mixture into ketchup and set aside.
Meat and Sauce
1. While tomato sauce is simmering, brown the beef in a large skillet. Skim off extra fat from the pan and discard.
2. Once both the tomato sauce and BBQ sauce mixtures are prepared, combine together to make Sloppy Joe sauce.
3. Mix approximately two cups of Sloppy Joe Sauce into cooked meat, based how “sloppy” you like your Sloppy Joe. Extra sauce may be frozen.
1. Using a lightly oiled non-stick pan over moderate heat, sear provolone on one side until golden brown and crispy on the bottom and melted and gooey on the top.
2. Spoon hot Sloppy Joe Sauce on to lightly-toasted farm bread and place provolone on top, crispy side up.
3. Garnish with arugula and/or a sunny side egg up (to become a Sloppy Jerry), if desired. Serve open-faced with a knife and fork, and dig in!
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