Chorizo Sloppy Joes

Hello! It’s great to see you today. This recipe comes from Sam Sifton at NYT Cooking. It’s based on a sandwich by Matthew Hyland, a chef and and an owner of the restaurant Emily and Emmy Squared in New York and Nashville. I had to try this sandwich, given my love for Mexican Chorizo. If you’ve been following the blog for a while, you will recognize Mexican Chorizo from many Djalali Cooks recipes. This sandwich recipe takes my beloved chorizo and turns it into Chorizo Sloppy Joes with sharp provolone, olives and banana peppers. Let’s get right to it!

We have done classic Sloppy Joes on the blog, and they are delicious, but I was excited to try a new version of the classic. This recipes mixes things up a bit with the addition of cumin seeds; and there are toppings: we have olives, banana peppers, celery seed and instead of kale, I have arugula. The other difference is this sandwich is on a hoagie roll, rather than a hamburger bun.

Sloppy Joes Mixture

Start with browning the chorizo in a drizzle of olive oil in a Dutch oven or large pot over medium heat, breaking it up as it cooks. Stir and break up the chorizo often, meanwhile we can prep the onion, bell pepper and garlic.

When the chorizo is cooked though, sprinkle in the cumin seeds and stir to combine. Then add the onion, bell pepper and garlic. Stir to combine and let the veggies cook until they soften, about 5-7 minutes.

When the veggies have softened, add the canned crushed tomatoes, the 2 tablespoons of hot sauce and the 1/2 cup of water. Stir to fully combine. Bring the mixture up to a simmer and then reduce the heat to simmer for about 15-20 minutes. Stir the mixture occasionally. The mixture is ready when it’s thickened and all the liquid has been reduced.

Sloppy Joes Sandwiches

As I mentioned, this sloppy joe gets toppings. We have sharp provolone, green olives, banana peppers, arugula and celery seed. You can use baby kale (like the original recipe) instead of arugula.

Toast the hoagie rolls. I like to place them on a sheet tray under the broiler for 1-2 minutes. They get a really nice, even toasting. Just be sure to watch them the whole time!

Top the bottom sides of the hoagies with the sliced provolone cheese. Then pile on the Chorizo Sloppy Joes mixture. Top with arugula or other greens. Then top with olives and banana peppers, and finally sprinkle a good amount of the celery seed.

Top the Chorizo Sloppy Joes with the top of the hoagie roll and that’s it. Slice in half and grab a napkin!

I am sure you can imagine this sandwich: it’s rich and tomatoey, the chorizo gives it a little kick beyond regular ground beef; I think what makes this sandwich really stand out is the provolone cheese, the olives and the celery seed toppings. They take the familiar sloppy joe flavors to a new and different place. Not your average sloppy joe!

Thank you for joining me today, I hope you give this recipe for Chorizo Sloppy Joes a try. It’s a great take on a classic. Take care and be well, xo Kelly

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Chorizo Sloppy Joes

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Dinner, Main Course, Lunch – American

By Adapted from Sam Sifton – Serves: Makes 4 Sandwiches

Prep Time: 10 Minutes – Cooking Time: 35 Minutes – Total Time: ~45 Minutes

A new take on a classic sandwich, using Mexican Chorizo for the Chorizo Sloppy Joes mixture, with sharp provolone, greens, olives and peppers.

Ingredients

• 1-2 tbsp. Olive Oil
• 1.5 lbs. Mexican Chorizo
• 2 tsp. Whole Cumin Seeds
• 1 large Green Bell Pepper, seeded and thinly sliced
• 1 medium-size Red Onion, peeled and thinly sliced
• 2 cloves Garlic, peeled and minced
• 1 cup Canned Crushed Tomatoes
• 2 tbsp. Hot Pepper Sauce, a thicker variety, like Cholula, Frank’s or Valentina Sauce
• 4 Sesame-seed Hero Rolls, or Hoagie Rolls
• 8 thin slices Sharp Provolone
• 4 handfuls Baby Kale, Spinach or Arugula
• 1/2 cup sliced Pickled Banana Peppers
• 1/2 cup pitted and chopped Green Olives, like Castelvetrano
• 1 tbsp. Celery Seeds, divided amongst the sandwiches

Instructions

1

In a Dutch oven or large pot over medium heat cook the chorizo, breaking it up as it cooks.

2

When the chorizo is cooked though, sprinkle in the cumin seeds and stir to combine. Then add the onion, bell pepper and garlic. Stir to combine and let the veggies cook until they soften, about 5-7 minutes.

3

When the veggies have softened, add the canned crushed tomatoes, the 1-2 tablespoons of hot sauce and the 1/2 cup of water. Stir to fully combine. Bring the mixture up to a simmer and then reduce the heat to simmer for about 15-20 minutes. Stir the mixture occasionally. The mixture is ready when it's thickened and all the liquid has been reduced.

4

Toast the hoagie rolls. I like to place them on a sheet tray under the broiler for 2 minutes. They get a really nice, even toasting. Just be sure to watch them the whole time!

5

Top the bottom sides of the hoagies with the sliced provolone cheese. Then pile on the Chorizo Sloppy Joes mixture. Top with arugula or other greens. Then top with olives and banana peppers, and finally sprinkle a good amount of the celery seed.

6

Top the Chorizo Sloppy Joes with the top of the hoagie roll and that's it. Slice in half and grab a napkin!

Notes

If you only make 2 sandwiches, like I did, the leftover sloppy joe mixture saves well, covered in the fridge. Use it in breakfast burritos, tacos, on a pizza or over pasta for a change up to the leftovers.

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