Chef and food blogger Sabrina Snyder — who has a special love for sloppy joes — devised a recipe combining these hearty ingredients into a decadent sandwich filling. It’s easy to imagine this simmering away on the stove, waiting for guests to pop into the kitchen, grab a bun and dig in.
They’re pretty good-looking, too, served on a lightly toasted brioche bun in Snyder’s Instagram post on the recipe:
As with many things delicious, the recipe starts with crisping up some bacon. After that, Snyder drains the skillet of most of the fat, using what’s left to brown onions and beef. (Getting hungry yet?)
Next comes a sauce of ketchup, tomato paste, Dijon mustard, beef broth and beer. Snyder uses Guinness stout for her beer ingredient, but notes that you can also go alcohol-free by ditching the beer and doubling the broth proportion. After the sauce reduces a bit, it’s basically ready to go — just add small hunks of sharp cheddar and that crisp bacon before inviting everyone to made their sandwiches.
Find Snyder’s full recipe here.
For something a little different in the sloppy-joe department: Rachael Ray’s kitchen produced Korean-style sloppy joes with quick pickles, starring gochujang, a spicy Korean chile paste.
Ray’s joes use a blend of beef and pork, plus pears, garlic and ginger. The sauce has Worcestershire, like the recipe above, but fills it out with Asian staples like soy sauce, sesame oil and gochujang.
If you’ve got the time and inclination, you can also make the crunchy pickles to go on top. It’s a simple mix of sliced English or Persian cucumbers with rice wine vinegar, sugar, chile flakes, salt and sesame oil.
Add these and some scallions to each sandwich and you’ve got a zippy, sweet-sour-and-savory sloppy joe on — or all over — your hands.
Here’s that recipe. Grab some napkins and get sloppy!